Bickies

The oven is finally fixed!  It's been thirty-seven days since I've been able to bake anything!  The whole family has been grumpy and going through withdrawal for bread and scones and, most of all, biscuits.

We love our buttermilk biscuits around here.  They are probably everyone's favorite breakfast treat.  We all have our favorite way to eat them, too.  

Peter likes his with a different kind of jam on each piece and then stuck together like a sandwich.  I like to put either jam or honey on mine but I like them separate, not sandwiched. 

Paul likes to eat his sopped in an over easy fried egg.  Any way you eat them, they are delicious. 

Here is the recipe:  

Buttermilk Biscuits

Preheat the oven to 450º.  

Combine 1 3/4 cups of flour, 2 t. baking powder, 1 t. sugar, 1/2 t. baking soda, and 1/2 t. salt in a bowl and stir until blended.

Cut in 1/4 cup butter until the mixture resembles very coarse cornmeal.   A pastry blender works best for this.

Add in a generous 3/4 cup buttermilk and mix with a fork until the ingredients just come together.

Pat out the dough to a 1" thickness on a lightly floured board.  Cut biscuits with a 2" cutter (I use a 2 1/2" size).  Push the dough together and keep cutting out biscuits until you've used  all the dough.  Try not to handle the dough too much or the biscuits can get tough.  It will make 8-10 biscuits depending on the size of cutter you use.  Transfer the biscuits to a baking sheet and brush the tops with cream or some more buttermilk (This is what I do).   Bake until puffed and golden, about 10 minutes.

At our house, biscuits for breakfast is one of life's lovely pleasures and we went without them for way too long.  Thankfully, they're back.