These cheddar-chive biscuits are quickly becoming a favorite recipe in our house. They are everything a good biscuit should be: fluffy, buttery, and flaky. The secret to their goodness? Buttermilk, cold butter, and lots of layers.
It is finally beginning to feel a bit like fall here in South Carolina. While it is definitely not the same as autumn in New England or out west, it is enough to get me thinking about fall foods and especially pumpkin. I saw a recipe for Golden Stollen on the King Arthur Flour website this past weekend. The golden color of this bread is a result of pumpkin. This bread sounded like the perfect fall bread so I went to the grocery store to buy the ingredients that I didn’t have on hand — dried cranberries, candied ginger, and pumpkin — and then came home and made this. I followed the recipe on the King Arthur Flour website with a couple of minor changes.
While this bread was baking it filled the house with the sweet aroma of cinnamon, nutmeg, and ginger. I will definitely make it again. A slice of this bread with a cup of tea, a fire in the fireplace, and a good book would make a very nice fall evening.