The committee served three different kinds of soup plus crackers, and then we passed around all of my samples as well. I made the cheddar chive drop biscuits pictured above (recipe HERE) plus I had a batch made ahead using Italian herbs and cheeses. They mix up in no time and bake for only 12 - 15 minutes, so you can be serving them hot in less than half an hour. I followed my sister Lisa's suggestion and brushed them with garlic butter before serving.
Next up, Nutty Whole Grain Shortcake, which veteran Breadheads have seen on this blog before (click HERE for the recipe). The flavors of this fall dessert are exquisite, and you get the taste of sweet, tart, salt and bitter all at once. You can make this with just about any fruit, but I like it best with apples, pears, or peaches. If you're in a pinch, you can even top it with apple pie filling, but I usually cut the apple slices a little smaller and add a dash of apple cider vinegar to increase the tartness---some extra cinnamon doesn't hurt either. We made smaller sample-sized portions and let everyone have a taste.
We were having too much fun last night to think to take any pictures, but I hope the photos above will inspire to try one or more of these recipes. Remember, if you have photos of breads you've baked that you'd like to share, e-mail them to me at firstname.lastname@example.org, and I'll try to post them on the Breadhead Gallery page.
*Hodgson Mill sent me a selection of their gluten-free products to try. Opinions here are my own, and I have received no other compensation for this post.