The very first biscuits were flat cakes that were baked once and then slowly oven-baked again, hence the French name “bis” (twice) “cuit” (cooked). Today's biscuits can be large and flaky (American style) or small and dry (British) but the any kind of biscuit with tea is still a lovely combo to accompany poetry.
Easy Buttermilk Biscuits
Here's what you'll need
2 1/4 cups flour
2 teaspoons to 1 1/2 tablespoons sugar (to taste - depending if you want sweet or savory biscuits)
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon baking soda
9 tablespoons unsalted butter, chilled, cut into small chunks
3/4 cup buttermilk (If you don't have buttermilk you can easily make it - put a tablespoon of lemon juice or vinegar in a glass measuring cup, then add enough milk to measure out one cup. Let it stand for about 10 minutes until it starts to curdle a bit.)
Recipe is at Smitten Kitchen.
Images by Simmer & Shoot. Used with permission.