A simple start

I stepped out of my front door this morning and into a hallway filled with the sound of my neighbours alarm clock, which he was obviously trying very hard to ignore. I could related. Just one short hour earlier I was the one pressing snooze as many times as I reasonably could before rolling out of bed. The weekend always seems to pass at an unfathomable rate and whether your goal is to cram as much into two short days as possible or to accomplish as little as possible, nothing seems to make the weekend feel longer.

For me, the break in routine is what I like most about the weekend. My week days, while probably flexible by some standards, are in my mind fairly structured, especially when it comes to breakfast and lunch. So my weekend breakfast is always a much anticipated break from the usual steel cut oats, cinnamon and raisins.

Breakfast this weekend was no exception, but the real problem was the fridge. After a week of breakfast, lunch and dinners the fridge didn’t have much left to offer me. But what it did have was just what I needed to make biscuits and thanks to Ginger’s kind hearted sharing of her preserves, I also had just about any type of jam or jelly you could imagine.

Sunday breakfast menu: biscuits, jam and soft boiled eggs. While biscuits aren’t all together that difficult to make there are a few tricks that will make them fantastic and still allow you to have them on the table in less than 30 minutes! This recipe is really a tried and true recipe in my books, you can halve it, double it and substitute the buttermilk for the likes of thinned greek yogurt or sour cream and of course all the usual methods of faking buttermilk and you always get a perfect biscuit. I have even forgotten the baking soda and still had good results.

Buttermilk Biscuits
Makes 6 | Adapted from Bon Appétit
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1 1/2  cups all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
1/2 cup buttermilk

Preheat oven to 425°F. In a mixing bowl whisk together dry ingredients. With your hands, quickly work the cold butter into the flour mixture until you achieve a coarse meal. Add the buttermilk and stir until just moistened. Turn dough out onto a clean work surface and shape the dough into a rough square. Quickly work the loose bits of flour into the dough by folding the square in half onto itself. Flatten and repeat until all the flour has been just worked in.

The idea here is not to knead the dough but to create layers of dough and butter, this is how the biscuit gets its flaky, pull apart texture. Flatten the dough roughly with your hands and using a round cookie cutter, cut out the biscuits. Place on a baking sheet spacing 2 inches apart. Using a pastry brush lightly bush the tops of the biscuits with a little buttermilk. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.