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Foster's Herb Cheddar Biscuits

October 5, 2022 • 0 comments

Foster's Herb Cheddar Biscuits
These are a staple in our household. The recipe comes from Foster's, a local restaurant in Durham (run by Sara Foster, a former chef for Martha Stewart). They're perfect for anytime of day - with eggs and bacon for breakfast, chicken salad for lunch, or as a replacement for dinner rolls. We substitute a cup of sprouted wheat flour for enhanced nutrition, without compromising the flakiness of the original.
  • Prep Time:
  • Cook Time:
  • Servings: 12



  1. Preheat the oven to 425 F. Lightly grease a baking sheet or line with parchment paper. (Or, lightly flour a large pizza stone - my preference).
  2. Sift together the flour, baking powder, baking soda, and salt in a large bowl.
  3. Add the butter to the flour mixture. Using a pastry cutter, two knives, or a stand mixer, cut the butter into the flour mixture until it resembles coarse meal. Add the cheese, scallions, and parsley and stir until just combined.
  4. Add the buttermilk and mix lightly until the dough just begins to stick together, being careful not to overmix. Add up to 4 tbsp. more buttermilk, one at a time, if the dough is still crumbly and not sticking together.
  5. Turn the dough onto a lightly floured surface or piece of parchment paper. Knead several times until the dough just comes together. Form the dough into a flat round. Pat or roll to 1/2 to 3/4 inch thick.
  6. Using a floured biscuit or cookie cutter (or a wide mouth mason jar, lightly dusted with flour), cut the dough into rounds about 2 1/2 inches, pressing down without turning the cutter.
  7. Place the biscuits onto the baking sheet or pizza stone. Mix egg and milk to make the egg wash and lightly brush the tops of the biscuits.
  8. Bake until golden brown, about 12 to 15 minutes. Serve warm.
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