BISCUITS
Buttery, flaky, petite biscuits, sprinkled with toasted sesame
Flavor Notes:
Crumb: Toasty, peanut butter, lightly savory
Perfect for: Soft scrambled eggs, cured fish, blackberry jam and butter
Wine Pairing: 2019 Bérêche & Fils Ambonnay
Ingredients and Sourcing: Carolina Ground Shirley Soft Red Winter Wheat
Why this pastry:
I’ve always loved biscuits, and crave them for their pronounced buttery taste, only to be improved upon by eating them with more butter.
When I came across my first whole grain biscuit, it opened my eyes to what the world of whole grain baking really could be; by using the flavors of whole grains, not just for the taste of the grain, but for its interaction with other flavors, it is treated like the culinary ingredient that it truly is.
Shirley Red Wheat is elevated by the taste of cultured butter and toasted sesame.
About the grains:
Shirley Red Wheat:
A soft, red, winter wheat with a sweet, yet slightly nutty, brassy flavor and a delicate texture. Developed by Virginia Tech for its adaptability and high yield
Buttery, flaky, petite biscuits, sprinkled with toasted sesame
Flavor Notes:
Crumb: Toasty, peanut butter, lightly savory
Perfect for: Soft scrambled eggs, cured fish, blackberry jam and butter
Wine Pairing: 2019 Bérêche & Fils Ambonnay
Ingredients and Sourcing: Carolina Ground Shirley Soft Red Winter Wheat
Why this pastry:
I’ve always loved biscuits, and crave them for their pronounced buttery taste, only to be improved upon by eating them with more butter.
When I came across my first whole grain biscuit, it opened my eyes to what the world of whole grain baking really could be; by using the flavors of whole grains, not just for the taste of the grain, but for its interaction with other flavors, it is treated like the culinary ingredient that it truly is.
Shirley Red Wheat is elevated by the taste of cultured butter and toasted sesame.
About the grains:
Shirley Red Wheat:
A soft, red, winter wheat with a sweet, yet slightly nutty, brassy flavor and a delicate texture. Developed by Virginia Tech for its adaptability and high yield
Buttery, flaky, petite biscuits, sprinkled with toasted sesame
Flavor Notes:
Crumb: Toasty, peanut butter, lightly savory
Perfect for: Soft scrambled eggs, cured fish, blackberry jam and butter
Wine Pairing: 2019 Bérêche & Fils Ambonnay
Ingredients and Sourcing: Carolina Ground Shirley Soft Red Winter Wheat
Why this pastry:
I’ve always loved biscuits, and crave them for their pronounced buttery taste, only to be improved upon by eating them with more butter.
When I came across my first whole grain biscuit, it opened my eyes to what the world of whole grain baking really could be; by using the flavors of whole grains, not just for the taste of the grain, but for its interaction with other flavors, it is treated like the culinary ingredient that it truly is.
Shirley Red Wheat is elevated by the taste of cultured butter and toasted sesame.
About the grains:
Shirley Red Wheat:
A soft, red, winter wheat with a sweet, yet slightly nutty, brassy flavor and a delicate texture. Developed by Virginia Tech for its adaptability and high yield