Baking

The batter for this cake is much like that for a biscuit; the chilled butter is cut in rather than creamed to produce a tender crumb. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. You can make the biscuits up to 1 week ahead; store them in an airtight container at room temperature.

Yeast is used as part of the leavening to give these biscuits the light, airy texture that inspired their name.

Fingerlings are grown in yellow, pink, and blue varieties. For a special touch, use an assortment of them. Any small potatoes will work just as well as fingerlings.

We used apple juice to sweeten the bread, but this recipe is equally tasty made with orange juice or cranberry juice.

Graham flour is coarser than regular whole-wheat flour, which also works. If you use the latter, substitute 1/2 cup wheat bran for 1/2 cup all-purpose flour.

All ingredients except the milk and water should be at room temperature. This bread can be stored in a resealable plastic bag at room temperature for up to 2 days.