The time just seems to move slower, ya know? The sun rises slowly, the bed seems more comfortable, and there’s no rush at all to get where you’re going.
I love getting baking done on Sunday mornings… this morning I’ve already made lemon bars (using this recipe from Averie Cooks) for Easter dinner, and when I saw all the butter and flour out, I knew I wanted to throw together some biscuits as a surprise breakfast treat for me and my sweetie.
My pal Kayle from Cooking Actress has a great recipe for simple biscuits on her blog- no fancy ingredients or crazy methods, just good simple home cooking. I’m sharing it with minor changes to preparations (my dough was too wet to use biscuit cutters successfully).
These biscuits are a delight to put together- just a few simple ingredients, a little elbow grease, and some time in the oven, and you’re left with delicious, buttery and flaky biscuits that are the perfect way to savor my favorite time of the week (with a little butter and jam, of course).
- 2¼ cup all-purpose flour
- ¾ tsp. salt
- 1 tsp. sugar
- 4 tsp. baking powder
- 5 tbsp. very cold butter, cut into smaller pieces (keep in the freezer until ready to use)
- 1 cup very cold milk
- Preheat oven to 450 degrees. Line a cookie sheet with parchment paper. In a food processor, pulse together the dry ingredients until combined (If you don’t have a food processor, you can also do this in a mixing bowl with a whisk).
- Add the cold butter to the food processor and pulse. If you’re not using the food processor, use a pastry cutter to get the butter incorporated. You are looking for pea-sized butter pieces.
- If you’re using a food processor, transfer the mixture to a mixing bowl. Add the milk and stir until just combined.
- Use a cookie scoop or two spoons to place ⅓ cup lumps of dough onto the prepared cookie sheet. Use your fingers to flatten the dough to about ½” thickness.
- Bake for 8-12 minutes, until golden brown on top. Enjoy with butter and jam!
What fun treats are on your menu today?
Happy Easter, y’all