She’s gone.
Her unmade bed, her empty coffee cup and the tulips that I bought to welcome her home convince me that she was really here.
Forty eight hours of her beautiful laugh, story telling, unnecessary hand holding and the occasional bite will have to do. Her life is busy. As it should be…
We had Easter dinner last night to accommodate travel plans. I prepared a traditional Ham dinner complete with potato scallop, steamed asparagus, root vegetables, the last of my preserves and her favorite biscuits, to celebrate Easter.
It is crucial to use cold butter if you want tender flaky biscuits.
Buttermilk Biscuits
makes 18 large biscuits
preheat oven 450*F
3 1/2 cups all-purpose flour
2 1/2 tablespoons baking powder
1 teaspoon salt
1/4 cup sugar
1 cup butter, chilled and cut into cubes
1 1/3 cups buttermilk
Sift dry ingredients into a large mixing bowl
Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal
Using a fork, stir in buttermilk
Knead dough gently 5 or 6 times
Place dough on a floured surface and roll out to a 1″ thickness
Cut biscuits from rolled dough
Place on a parchment lined baking sheet.
Knead the scraps gently and roll to the same thickness – cut biscuits. Repeat until all the dough has been used.
Place in oven and bake until golden – about 12 minutes.
Buttery, fluffy and golden.
The visits home will never be long enough.
Happy Easter
