morning, biscuits.

i wish i was better at breakfasts. my favorite breakfast foods are warm and buttery. but many mornings by the time i've finished blinking my eyes open over my first cup of tea, i'm already late for wherever i'm supposed to be {this morning is no exception}. 

sundays, though? sundays are good days for baking. ever since i was little buttery biscuits have been one of my favorite breakfast foods. just the right amount of salty and sweet, with plenty of the requisite butter. i make mine with yogurt, an ingredient i happen to have on hand more often than buttermilk. i like to mix them up in a bowl using my own two hands, but i imagine using a food processor would be nice too.

here's the quickie recipe, adapted from mark bittman.

2 cups all-purpose flour

1 scant teaspoon salt

3 teaspoons baking powder

1 teaspoon baking soda

5 tablespoons butter {you can use less if you must}.

3/4 cup plus 2 tablespoons yogurt

heat oven to 450. mix together all of the dry ingredients. cut the butter into bits, picking up the dry ingredients and rubbing the butter between your fingers. make sure all the butter is thoroughly blended into the flour etc. stir in the yogurt until the mixture forms a ball. turn the ball onto a lightly floured surface and knead about 10 times. dough should be slightly sticky.

press the dough into a 3/4 inch-thick rectangle and cut into rounds, either with a biscuit cutter, or like i did, with the top of a mason jar. place rounds on ungreased baking sheet. reshape leftover dough and cut again. bake for 7-9 minutes. until golden brown. serve with jam if you must  or more butter if you're brave.

the end.