Ingredients:

• 3 cups all-purpose flour (I use White Lily)
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 4 teaspoons baking powder
• 3 tablespoons sugar
• 3/4 cup COLD butter
• 1 1/4 cups buttermilk

Directions:

1. Preheat oven to 475 degrees.
2. Line a baking sheet with parchment paper.
3. Mix together dry ingredients.
4. Grate the butter on a box grater.
5. Combine butter and flour mixture.
6. Put in the freezer for 10 minutes.
7. Make a well and pour in buttermilk.
8. Mix only until combined. Don’t overmix.
9. Turn dough onto lightly floured surface.
10. Sprinkle flour on top.
11. Work quickly to keep butter cold.
12. Roll dough into a rectangle.
13. Fold in half from the short end.
14. Roll again.
15. Repeat fold and roll 3 times.
16. Roll dough into 1/2 inch thick rectangle.
17. Flour a biscuit cutter and cut dough into rounds. Do not twist. Punch straight down.
18. Place biscuits on prepared pan.
19. Bake 15 minutes or until lightly browned.
20. Brush with additional melted butter.

This makes 12 biscuits.

Ingredients:

• 2 eggs
• 4 tablespoons canola oil
• 2 cups buttermilk
• 2 cups plus a skosh of all-purpose flour * 2 teaspoons baking powder
• 1/2 teaspoons salt
• 1 teaspoon baking soda
• 2 tablespoons sugar if you want it.**
• 2 cups washed and dried fresh blueberries *This is her actual direction to me. **She most often leaves it out.

Directions:

1. Preheat oven to 185 degrees.
2. Put 4 plates in the oven.
3. Mix dry ingredients.
4. In a separate bowl beat eggs until fluffy.
5. Stir oil into eggs.
6. Stir in buttermilk.
7. Stir dry ingredients into wet ingredients and don’t overmix.
8. Heat a cast iron frying pan to medium high.
9. Add a bit of canola oil.
10. Pour in enough batter to make one pancake an inch or two smaller than the pan, leaving enough room to get a flipper in to turn.
11. Sprinkle blueberries into pancake.
12. Cook until fluffy and the bubbles are popping.
13. Flip and cook until golden brown.
14. Transfer to one of the plates.
15. Repeat the process to make four servings of two pancakes each.
16. Serve with softened butter and warm maple syrup.

Ingredients:

• 3/4 cup Siggi’s Non-Fat Skyr
• Dash vanilla extract
• 1/2 cup blueberries
• 3 strawberries, sliced
• 3 blackberries
• 1/3 cup Kind Almond Clusters Granola
• 1/8 – 1/4 cup mixed nuts
• Optional – drizzle of honey

Directions:

1. Stir vanilla (and sweetener if desired) into yogurt.
2. Drizzle honey on top if desired.
3. Layer the yogurt, berries, granola and nuts to create a parfait or serve deconstructed in a bowl.
4. Parfaits are pretty, but deconstructed is the author’s preference because she can put each bite together with some of each thing.