Have you ever just woken up (relatively late) on an incredibly rainy morning and thought “ugh, the day is ruined because the XYZ activities I wanted to do today are completely rained out?” Haha.. yeah, that was me one rainy weekend morning last month. I was downstairs, sunk into the couch watching my darling daughter play with dinosaurs when all of a sudden, I had a hankering for BISCUITS!!
Though I am one to appreciate the many delicate layers found in some biscuits, I was lazy and I didn’t want to pull out the rolling mat, the rolling pin, and get my hands all goopy as I rolled them out, so I plopped them out on my baking sheet with the little scoop I use for cookies, sprinkled some cheese on top and called it a morning… and (yes I know this is already such a long run on sentence)… they were so good! Fluffy and warm, a little salty, and depending on the type of cheese it was topped with — a bit tangy from the ones that were topped with some blue cheese or a little nutty from the ones with gruyere and parmigiano reggiano. I normally use a sharp white cheddar for these, but since I had a couple other cheeses leftover from a Christmas week cheese platter, I had used those instead — so really, use any cheese you like!
And that my friends, along with some scrambled eggs, bacon, and a sweet daughter telling me she liked what I had just baked/cooked for her, helped turned my hum-drum morning into a delightful one. You know what happened after that too? The rain cleared for a couple of hours to give us just enough time to run over to the Huntington Library and play a bit before it started to drizzle again! Los Angeles needs the rain, so I can’t complain too much. I know you’re thirsty, plants — drink up!
Easy peasy, kind of cheesy, Buttermilk Biscuits (adapted from Alton Brown’s recipe for buttermilk biscuits)
2 cups flour
4 tsp baking powder
½ tsp baking soda
¾ tsp salt
4 Tbs cold unsalted butter
1 cup buttermilk (or a generous 1/2c milk plus 1/2c sour cream is really yummy too!!)
cheese (no measurement here because I normally just grate however much I want on top)
Whisk together the flour, baking powder, baking soda, and salt. Cut in cold (roughly) cubed butter with forks, a pastry blender or your fingers. Pour in the buttermilk and gently mix in with a spatula. Use a little scoop or spoons to drop mounds of of the mixture on a baking sheet that’s been covered with some parchment. Sprinkle with cheese. Bake for 15-20minutes until the biscuits start to brown on the edges and cheese crisps on top. Devour and smile.