You may notice a tad of seasonal flip-flopping around here. Normally, I’m quite opposed to the notion, especially since fall is my all-time favorite season, but I made so many things with my two peach/nectarine/blueberry deliveries from my mom (and my own cherry purchases) this summer that I feel the irrepressible urge to unload them before winter hits.
I mean, it’s nice to look at posts about summery peach cobbler in the depths of winter, but I’m aiming for practicality. My goal is not to make you spend $5 a pound on peaches because they’re out of season. I should hope no one does that.
So, I do have a few more (read: like 10) “summer” recipes up my sleeves, but I will try to unload them before September is over. Please don’t hate me if I can’t though. Trust me, I can’t wait until it’s all apples, pumpkins, and slow cooked, warm-in-a-bowl-and-in-your-face comfort food. Let’s have a bit of it now, shall we?
Biscuits are comforting, there’s no denying it. They’re soft, warm, inviting, buttery and downright delicious. They sop up the juices of simmered stews, become breakfast sandwiches at the drop of a hat, and beg to be eaten right out of the oven.
These biscuits come laden with even more joy, in form of caramelized mushrooms and green onions. They lend an earthy, tangy flavor that no biscuit should be without.
Seriously, these biscuits are amazing. Put that Pillsbury can down and give these a try. You might never go back.
Adapted from Joy the Baker