I was going to title this piece My Biscuits Bring All the Boys to the Yard, but I am not a liar. I am a gentlewoman and a champion of the truth, so you should know that my yard could not be more empty and it is filled with biscuits baked for friends and leftovers for myself. I try not to make a habit of eating biscuits too often, for my simple belief in moderation, but if I could eat biscuits every day and not turn into a pile of squishy dough on my couch as I lay clad in puppy patterned flannel and buried in my blanket fort with my remote control, I would. I’D EAT ALL OF THE BISCUITS. My life is a balance of green juice, smoothies, salads, biscuits, baked goods and just being. After re-reading this paragraph it is also quite clear as to why my biscuits are not bringing any boys to my so called yard; I’d have to leave my blanket fort to do so and at this juncture in time I am not prepared to.

Thanksgiving gave me a reason to bake a fresh batch of herb speckled buttermilk biscuits, and there was an encore for my lunch date on Saturday afternoon. Serving warm buttered biscuits alongside a meaty meal or a hearty stew can elevate easy entertaining at home. Sound too Martha? You can do it, I promise. Imagine an afternoon lunch with 2 or 3 of your closest friends or your family, you present the biscuits, bringing them to your table in a small basket covered with a napkin - the basket warm in your hands, your smile equally so. When your guests ask “What’s in the basket ...?” You sigh, take a deep breath and inhale your mornings work as your home is scented with a divine mingling of onions, butter, baked love and pure joy. You prepare to answer, looking over your shoulder and captivating your guests with a confident smile. Finally, you bring your head back around and tilt your eyes down - and as you open the napkin to unveil your masterpiece, in your most humble voice “Oh, these are just some biscuits I baked this morning. I thought we would enjoy these more than a baguette from the bakery. I had a little extra time.” And while their gazes reveal pure delight, you pour wine, you hear applause and you give yourself a standing ovation. You are a natural. You are officially a domestic, biscuit baking, goddess.

As your friends leave, you unwind, clean while listening to Otis Redding and reflect on your meal. Accomplishment bathes your being even as you’re tired, apron damp and nails in need of care. The clean up does not bother you, in fact, you enjoy it. It is your peace, your calm, your alone time. Your mind wanders as you neatly line your dish rack with plates and gently place each and every meticulously cleaned wine glass on their very own square of paper towel. While standing bent over the sink, you tap your foot, you move your hips, you lean over the sink, hands and wrists covered in suds. Thoughts of breakfast flutter through your mind, until that flutter fades and you realize with 6 biscuits left it would be nice to share them.

Instead the leftovers belong to you and only you. No sharing. Packaged tightly in the freezer, unearthed, unwrapped and toasted - a two week old biscuit saved my life tonight, sugar bear.

I’d be lying if I didn’t tell you I didn’t eat a biscuit for dinner. I’d be lying if I didn’t tell you I put butter on my buttermilk biscuit and basked in the delight of breakfast for dinner for one. A soft scramble accompanied by a plentiful pile of caramelized onions and mushrooms.

Herbed Buttermilk Biscuits

2 cups of all purpose flour
2 teaspoons of baking powder
1 teaspoon of salt
8 tablespoons or 1 stick of butter, cut into small pieces
¼ cup of chopped fresh herbs, I always go for thyme and sage
¾ cup of buttermilk
1 egg beaten

-Preheat oven to 350 degrees
-Line a baking sheet with a silicone mat or parchment paper and put aside
-Sift flour baking powder and salt
-Using a Kitchen Aid (you can also use two forks or a pastry cutter) combine flour mixture and butter until a pebble like texture appears in the flour
-Slowly add buttermilk to your mixer (or you can add to your bowl and mix with a wooden spoon) and mix until just incorporated
-Turn dough out onto a lightly floured surface and roll-out to be 1” thick
-With the top of a drinking glass (3”-4” in diameter), cut out biscuit rounds and place on prepared baking tray and, using a pastry brush, coat each biscuit with egg wash and a sprinkle of salt
-Bake for 12-15 minutes until golden brown
-Cool on wire rack, serve hot and buttered
-May be frozen in plastic wrap and then place in ziplock baggies

Won't You Please Butter My Leftover Biscuits