Sometimes you want to scream, throw something, screw madly or create. It thunders loudly where I sit now, the sky ominously pointing the finger at days ahead to be spent indoors. How rude, and after the day I am having thus far! In a concerted effort to tame the beast which is my monkey mind, I am opting to bake. Falling into the category of creativity, baking bread is about as rote of a process I can imagine. All of that Dr. Seuss like waiting. Waiting for the dough to rise, punching the dough, waiting again for the dough to rise, waiting for the dough to bake and so forth and so on. There is a certain equanimity to it, relaxing the mind from worry. Requiring Buddha like patience, baking a dramatically good loaf of homemade bread will attract everyone within sniffing distance like a bear to honey.
I am certainly not advocating gorging on mass amounts of carbs. However surprising a loved one, friend or neighbor with a gift of your fresh baked goodness will polish your karma to a nice shine.
My personal favorite with fresh biscuits is homemade butter, either plain or flavored. I whip this up easily while the biscuits are in the oven with heavy cream in the food processor. Whether adding only honey or going fancy with brown sugar, fresh fruit or truffles homemade butter is an extremely easy luxury.
*Any recipe that includes frozen butter earns an A+ in my opinion, let this be known as fact. The steam produced during baking will expand the butter crystals slowly and equally into the dough. This equals YUM.
Sweet Little Biscuits
a.k.a. ‘The Best Biscuits EVAH’
3/4 c. unsalted butter, frozen, plus more, melted, for brushing
3 cups (1 lb 7oz) all-purpose flour
1 tbsp. baking powder
1/2 tsp kosher salt
1/3 c. sugar
1/2 tsp baking soda
1 cup buttermilk
chilled flaky sea salt for dusting on top
In a large bowl mix the dry ingredients. Cut in the frozen butter chunks until crumbly. Break out your pastry cutter here, I mean if not now… when? Add the buttermilk and stir until moistened. Turn the dough onto a lightly floured board and knead until smooth. Roll out the dough and cut into desired size and shape. Bake at 400 degrees for 12-15 minutes or until lightly browned. – Miss Mary Bobo’s Boarding House Cookbook