We’re still adjusting to our family of four. Mornings are just a blur, it is a mad-dash for everyone in the house, while trying to get everyone ready to school/daycare and to work. We’re still working on our routines so every day we can leave 10-15 minutes earlier. I’m still adjusting to being a working mom with two little kiddos. This week has been especially crazy with a sick toddler, and then followed by Red, who suddenly caught something as well. I think I’ll feel better once everyone is back on the healthy state for my sanity. Of all of the changes that we’re working through, one routine at home that I am still holding on tight is homemade breakfast on weekends. It is such a treat to be able to make something extra special, the work – for both days on weekends. Yes, Saturday and Sunday. It is soothing for me, and it is a great way to unwind and get everyone connecting for the next couple of days. This recipe is simple, using the very versatile buttermilk. No recipes can go wrong when it involves buttermilk.
8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed
2 tsp. baking powder
1 tsp. granulated sugar
1/2 tsp. baking soda
1/2 tsp. table salt
3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
3/4 cup cold, well-shaken buttermilk
In a large, wide bowl, combine the flour, baking powder, sugar, baking soda, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal with some pea-size lumps.
Using a silicone spatula, stir in the buttermilk just until the flour mixture is moistened. Do not overmix; the dough should just come together, and it will be sticky.
Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking.
Make Ahead Tips
The flour and butter mixture can be refrigerated in a zip-top freezer bag for up to 1 week, or frozen for up to 1 month. If frozen, thaw at room temperature for 30 minutes before proceeding with the recipe.
Yield: (8) 2-inches biscuits
Source: Fine Cooking