The Easiest Biscuits This Side of Pie
I’m serious – I’ve made buttermilk biscuits a few times and while they’re not difficult, they require…buttermilk…which I don’t consistently have in my fridge. They also require cutting cold butter into flour, which again is not difficult, but is just fussy enough to prevent me from whipping them up on some random Sunday morning. Which is probably a good thing, given that biscuits are neither particularly nutritious nor light. But whatever, I’m not going to make them every day, or even every week, and despite hailing from the not-South, I love biscuits, oh my goodness do I love them. Forget honey and jam, I don’t need them sweet (although they’re lovely that way), I crave them with eggs or sausage or bacon, oh yeah. Rib-stickin’, with hot black coffee, ready to work on the ranch. Or to grab my camera, take a few pictures, sit down, and write about it all.
Anyhow, about the biscuits. If you’re thinking about what to make your honey(s) on Valentine’s Day, which conveniently falls on a Sunday this year, might I suggest cream biscuits for a lazy brunch? (Actually, might I suggest the book I got the recipe from – Marion Cunningham’s The Breakfast Book, full of the most wonderful, delicious, breakfast recipes you can imagine, it would make a very romantic gift, rarrr…) As Marion says: “These biscuits are superior, and no student ever failed to make good ones in James Beard’s cooking classes. They are better than most baking powder biscuits, and they are so ridiculously simple, you don’t have to be awake to make them. They should be in your permanent recipe file.”
So there. I can add that they are indeed that easy, and that delicious. I would (and did) top them with softly scrambled eggs, a shower of minced scallions, and a sprinkle of salt & pepper. Happy Valentine’s Day to whomever you make these for! Love, Stephanie (Recipe here.)