The San Juan Suite in Friday Harbor

Chef Larry shares his biscuit recipe that is part of our breakfast rotation.  Guests enjoy them slathered with our house made jam, as part of a breakfast sandwich or a base for a “bene”. Yields 8 Biscuits ½ c Buttermilk ½ c Yogurt 2 ¼ c All Purpose Flour 1

2 cups all-purpose flour 1/2 cup oat bran or rolled oats 1/2 cup whole wheat flour 3/4 cup seed/grain mixture (Millet, quinoa, sesame seed, sunflower seed, flaxseed/meal) 2 teaspoons salt 1 1/3 cup warm buttermilk (about 100°) 2 tbsp melted butter 3 tbsp is honey 2 and 1/2 tsp instant