Tag: biscuits

Restaurant Review: Woodsman Tavern

Jonah and I had been wanting to go to the Woodsman Tavern for a while. When my dad and Darla came to town about a month ago, I was looking for places to eat, and saw that Woodsman Tavern has brunch. It’s a little out of town (east of 39th on about 50th and SE Division), so I figured it’d be a little less crazy than, say, Screen Door or Tasty n Sons. And it was. We still had to wait for a little bit, but there was no crazy line out the door or hour and a half wait. And the little wait there was was well worth it.

Brunch at the Woodsman Tavern

First, let me tell you about the decor. The whole restaurant is a beautiful dark wood, and the tables and chairs have a kind of industrial feel to them. The walls are covered with landscape paintings (many of them depicting the beautiful Mt. Hood). There are big windows along two walls, so the light was really natural and bright for brunch. It immediately felt homey but also chic.

The staff were all extremely friendly. Jonah and I waited at the bar, where we chatted with the bartender about their amazing vintage bitters bottles, our weekend thus far, and this cute puppy sitting outside. Our waitress was very sweet, and I was only mildly envious at how effortlessly she pulled off her white blond hair and bright red lipstick. She handled my dad’s sarcasm and schmoozing very well.

Brunch at the Woodsman Tavern

I decided to start the morning by indulging a bit and getting a mimosa, which the Woodsman does with grapefruit juice and some vanilla. It was a really nice simple twist on a classic. Dad and Jonah got the oven pancake with apricot preserves, ricotta, and pistachios. These pancakes were absolutely beautiful when they came to the table, big and light. And really tasty.

Brunch at the Woodsman Tavern

Darla and I both ordered with the potted egg with creamed greens, country ham (really more like prosciutto, which is my favorite), and a biscuit with apple butter. The egg and greens came in a little jar, with the biscuit and ham on the side. The egg was cooked perfectly atop the creamed greens (chard) and was all just really nice – it somehow was both light and comfort-food-esque at the same time. The biscuit was amazing: really flaky and crispy, and the apple butter was a lovely touch.

After brunch, we went to the little market they have next door. More of a specialty spot, they have a little produce cart outside, as well as some nice meats and cheeses inside (their breakfast sausage is really wonderful). The walls are covered with fancy oils, vinegars, sardines, salts… the list goes on and on. And in their little freezer they have containers of various stocks for sale as well as a small selection of Salt & Straw ice cream. The folks behind the counter were extremely nice and gave us tastes of various cheeses before we made our selection (to be used later for a midday snack). It was, overall, a lovely way to spend the morning.

Restaurant Review: The Wandering Goose

It even looks pretty, right?

Whenever I go home to Seattle, there is a big old question to ask: Where do we eat? See, every member of my family is a foodie just like me, and we want to eat only delicious things. So when Jonah and I were there before New Year’s, my dad took us to this tiny little place on Capitol Hill called The Wandering Goose. The menu is full of biscuit sandwiches and delicious looking pastries, and it’s obviously good, because the place’s 10 or so tables are packed, with a line halfway from the counter to the door.

And for dessert, pastries.

The fare at The Wandering Goose is all seasonally inspired and very affordable. We started with the special biscuit sandwich, which, on the day we went, was ground wild boar in some kind of tomato-based sauce with cornmeal crusted jalapeno slices and a sunny side up duck egg. The biscuit was lovely: light, flakey, and full of flavor. The filling was nice and spicy, without being too much so for breakfast. The other main dish we ordered was braised beef brisket, vegetables, potatoes, and two poached eggs, served in a mini cast-iron skillet. This was my favorite: the beef fell apart and was so flavorful, and the little bits of potatoes and veggies were nice to have mixed in to lighten the dish up. And of course, who can say no to poached eggs? I loved how the yolk ran over the beef and made everything that little bit richer. Yum.

For our second course, we returned to the counter and got an apple-rosemary hand pie and a slice of the pecan blueberry coffeecake. The coffeecake was good, but paled in comparison to the hand pie. I have been wanting to make hand pies for a while now (I mean, have you seen this recipe?), and this one was definitely in an inspiration. While I wish the rosemary had been chopped into smaller pieces, the amount of rosemary was lovely: more than just a hint, but not overpowering. And the crust was dusted with sugar and perfectly crumbly. I definitely recommend this place for breakfast if you’re in the area, whether for some pastries on the go or any of the breakfast plates or biscuit sandwiches!

Cheddar and Sage Biscuits

Cheddar and Sage Biscuits
Cheddar and Sage Biscuits

Cheddar and Sage Biscuits

A couple of weeks ago, Jonah and I got that nasty cold that’s been floating around. We were both out of commission for a few days, which really sucked. When I started finally feeling a little bit better, I really wanted to make some bread. See, a couple weeks before we got sick I bought some active dry yeast because I really want to start making bread. I’m terrified of it, for some reason, and also I don’t want to go through the learning process. I just want to start making beautiful crusty sourdoughs to begin with. But I think I should learn about the process and the ingredients and all that too, rather than perhaps biting off more than I can chew.

Anyway, back to the story. So I wanted to make bread but I really wasn’t feeling up to it: I was still a little light-headed, not to mention drugged up. But I wanted something bread-like. I recalled a recipe I had seen on marthastewart.com. If you have never been to her website, you really ought to. More recipes, craft, and homemaking ideas than you will ever have time to look at. So I went to my pinterest where I had saved the recipe (more on pinterest later), and got started: Cheddar and Sage Biscuits.

Sounds good, no?

Cheddar & Sage Biscuits

I don’t think it would hurt to add a little more cheese and a little more sage to the recipe. These ingredients were really subtle, and I think I was hoping they’d be a little more obvious in taste. The recipe also says to use a food processor, but mine was not nearly big enough for all this stuff. It nearly overflowed by the time I got to the butter. What I would recommend is putting either half or 3/4 of the flour in to begin with, then everything except the buttermilk, then transferring either to an electric mixer (kitchenaid) or hand mixing and adding in the remaining flour and buttermilk. But I dont’ know, try whatever you want. Just don’t blame me when you can’t fit it all in your food processor.


4 cups all-purpose flour, plus more for working
2 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons coarse salt
2 cups grated sharp white cheddar, or whatever cheddar you have around (also, a little parmesan would probably taste delicious too…)
2 tablespoons chopped fresh sage
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 1/2 cups low-fat buttermilk


Preheat oven to 450 degrees. In a food processor, combine flour, baking powder, baking soda, and salt. Add cheese and sage, pulse to combine. Add butter and pulse until mixture is the texture of coarse meal. Add buttermilk and pulse until combined. Turn dough out onto a lightly floured work surface and knead it comes together. Don’t overknead it! With a floured rolling pin, roll dough to a 3/4-inch thickness. With a floured 2 3/4-inch round biscuit cutter (or, you know, a cup), cut out biscuits (reroll and cut scraps).

Place biscuits on a baking sheet, 1 1/2 inches apart (I did only 6 per batch to ensure they had enough room), and bake until puffed and golden, 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature.

They’re also really good if you cut them in half and put them in the toaster for breakfast the next morning. I took little tupperwares of these biscuits to some friends who are still in school at Lewis & Clark. They work their butts off, and so sometimes I really like to bring them a little surprise treat. I think they appreciate it.