I’m having one of those weeks. It seems my T0 Do list is piling up, both at home and at work, and there is no end in sight. There are at least four manuscripts at work that need my attention. Or maybe it’s five. Meetings to prepare for and attend. Kids birthday party invitations to reply to and buy presents for. Laundry. Meals. The nightly bedtime battle that has become so desperate I’ve resorted to bribing my kids with a jellybean if they STOP GETTING UP.
I’m feeling overwhelmed.
Maybe my To Do list only seems more pressing and burdensome because I have just come back from seven days of complete rest. Or maybe it’s the fact that the school year is coming to a close in a couple of months, and with that looming date brings the annual stress of arranging summer childcare and day camps. I’m sure it’s a combination of all of that and then some.
Is it too soon for another vacation?
Homemade biscuits are my panacea for times like this. A warm, freshly-baked biscuit slathered with honey – or perhaps a smear of butter and some of Renee’s delicious strawberry daquiri jam – and my mind settles down long enough to forget, if only momentarily, the obligations resting on my shoulders.
Yep. Time to get baking.
Yield: 12 biscuits
Prep Time: 30 minutes
Cook Time: 15 minutes
Slightly adapted from Cook's Country, April 2001. While the original recipe calls for full-fat ingredients, I used what I had on hand - light cream cheese and light buttermilk. I certainly won't fault you for making it the original way, but with my version, you can have two biscuits. Or three.
3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
4 ounces unsalted butter, cut into 1/2-inch pieces and frozen for 30 minutes
4 ounces 1/3-less fat cream cheese, cut into 1/2-inch pieces and frozen for 30 minutes
1 cup plus 1 tablespoon reduced-fat buttermilk
Adjust oven rack to middle position. Preheat oven to 450 degrees.
In a medium bowl, whisk together all-purpose flour, sugar, baking powder, salt, and baking soda. Pour flour mixture into the bowl of a food processor. Add cream cheese and butter and pulse until mixture resembles coarse meal. Transfer flour mixture to large bowl. Stir in buttermilk until combined (dough will appear slightly dry).
Turn dough onto lightly floured surface and knead just until dough comes together. Roll dough into an 8-inch by 6-inch rectangle. Cut into twelve 2-inch squares and transfer to baking sheet lined with parchment paper. Bake until light brown, 12 to 15 minutes. Transfer to wire rack and let cool 5 minutes. Serve warm.