This morning I made biscuits for breakfast. They were warm, flaky, and buttery.
I had them with butter and peach preserves because that’s just how I like to have them. Simple, right?
Biscuits with peach preserves for breakfast. Nothing more, nothing less.
When I was a little girl and my mom would ask me what I wanted to have for breakfast I would usually reply with a sad “nothing” during weekdays. I rarely felt like eating anything for breakfast during weekdays because weekdays would = school days.
I guess that going to school would cause my stomach to close up and make me lose my appetite in the morning. Who knows what the cause of all those butterflies in my belly was–the responsibility of going to an all English-speaking school while still trying to learn the language, my thick Spanish accent, being away from home for so many hours, the pressure of trying not upset my teacher, my first crush, all of the above…?
Not wanting to eat anything in the morning would break my mom’s heart, so there were times when I tried to take a few bites of whatever was around just to make her happy.
When the weekend came, my appetite was as strong as a 8.6 magnitude earthquake and my stomach was relaxed and anxious for food. I always craved waffles, pancakes, or biscuits for breakfast and they all had to be accompanied by a tall glass of Nesquik.
But biscuits were my favorite breakfast treat. Biscuits with butter and peach preserves precisely. Yes, if I was going to have biscuits, they just simply had to be served that way.
So on a relaxing Saturday morning I would take the warm biscuits my mom had prepared…I cut them in half…I spread some of the softened butter and waited for it to melt and sink into the soft interior…Finally, I dropped some peach preserves on the buttery and moist biscuit and spread it all over. I was young, but I already knew the ways of the world…
And then I was ready! I could finally enjoy my splendid breakfast while settling my focus on the morning cartoons.
It was a perfect moment. Exactly what I wanted. Nothing less, nothing more.
(Yield: 4 -6 biscuits. This recipe was taken from the simple biscuit ratio of 3 (flour) : 1 (fat) : 2 (liquid). The recipe for the biscuit dough is presented in the book Ratio by Michael Ruhlman. Therefore, I did not write or develop this recipe).
9 oz flour
2 tsp baking powder
1 tsp salt
3 oz chilled butter, diced
6 oz milk
1. Strain the flour, baking powder, and salt directly over a mixing bowl. Stir to combine.
2. Press and pinch the cold butter into the dry ingredients until the butter becomes pea-size. This step can also be done in a mixer with a paddle attachment.
3.Pour in the milk and combine just until dough forms and holds together.
4. Sprinkle working area with flour and roll dough into a rectangle that’s about 4″ x 6″. Wrap dough in plastic and refrigerate for about half hour, until dough has chilled and is firm.
5. Remove dough from fridge and unwrap it. Sprinkle working surface with flour and roll dough to a rectangle that is about three times its size.
6. Fold dough into thirds and roll it out again.
7. Fold it in thirds again and wrap it in plastic. Refrigerate for about half hour, until dough has chilled and is firm.
8. Remove dough from fridge and unwrap it. Sprinkle working surface with flour and roll dough to a rectangle that is about 1/2″ thick.
9. Cut dough into rounds with a ring cutter and place rounds onto a sheet pan.
10. Bake at 400 F for about 20-30 minutes