My husband LOVES biscuits and is thrilled whenever I make them. With the start of the warm weather we will all be enjoying Strawberry Shortcake and massive amounts of rhubarb sauce, wild blueberries AND fresh fruit jams…….These all need the perfect biscuit. 
Chef Michael Smith lives close to us here on PEI and I am a huge fan because his recipes always turn out, taste fantastic and you normally have the ingredients. I thought I would share with you the ‘Biscuit Stick’ I made after baking his totally yummy ‘Frozen Butter Biscuits’ from his ‘ The Best of Chef At Home’ cookbook that sits dog eared on the cookbook shelf in my kitchen. These are now my go to biscuits and scones..really good with some old cheddar or some chopped sugared ginger mixed in.
In the recipe directions he suggests you use the handle of a wooden spoon to mix the dough after you add the milk because it is gentler on the dough thus making for a lighter biscuit. I always used a fork but tried the spoon handle..worked really well, the biscuits were light and fabulous. Being as I am a wood turner and a wood kitchenware freak I made these long slender ‘ Biscuit Sticks’. After trying out different ones I found that a 12 or a 15 inch long stick about 1 inch in diameter worked the best for me…I use them all the time for lots of things from pizza dough to pie crust.
These are today’s biscuits….
A great project in my wood studio to use up the offcuts from my rolling pins that are too narrow for spurtles and muddlers. And they are perfect for mixing up a pitcher of cool and icy summer cocktails. You can find these listed in my Etsy Shop
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