This is why I like baked goods for breakfast: their rarity alone makes them prized meals. But moreover, the time they take to prepare forces you slow down and not rush out haphazardly. Growing up, having my mother's breakfast biscuits, blueberry muffins, or even store-bought croissants were an indication that it was a weekend. We knew that there was nothing immediately pressing when my mother could bake first thing in the morning, so we could relax for a leisurely breakfast fresh from the oven.
Which is why, when I found a recipe for buttermilk biscuits sandwiches, I immediately decided to alter the recipe to make breakfast buttermilk biscuits instead. Why concern yourself with making an egg-ham-bacon sandwich monstrosity when you can enjoy the simple pleasure of freshly baked bread? It took a couple tries to lower the salt content and manage the cooking heat/time, but the result a delicious (and large!) pile of biscuits.
- 4 cups flour, plus more for dusting
- 1 Tbs salt
- 1,1/2 Tbs baking powder
- 1 tsp baking soda
- 2 sticks butter, cubed and chilled, plus more for spreading
- 1,1/2 cups buttermilk
Turn the dough out onto a floured surface: knead until it comes together. Pat the dough 3/4 inch thick. Using a 2 inch round cutter, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.
Transfer the biscuits to the baking sheets and bake for about 20-25min, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool. Devour.