So naturally, as soon as I released myself from the idea of baking for work, I get this overwhelming urge to bake.

I started off simple this Saturday morning. Needed a little something to soak up the booze.

Good old fashioned buttermilk biscuits. Always hits the spot, especially with honey, which I sadly do not currently have in my pantry.

I used this simple recipe from Martha Stewart. Easy ingredients, simple prep, maximum alcohol soak-up.

I also used my new food processor to juice 6 grapefruits in 60 seconds. It has a juicer attachment that's pretty amazing. I'm thrilled to pieces with that purchase!

I'm also happy to have an excuse to eat this raspberry habanero pepper jelly I got last year in Seattle from a vendor at the market called Woodring Northwest Specialties. It's surprisingly outstanding.

Ok, enough for now. Time to eat again!

 

Buttermilk Biscuits

• 2 cups all-purpose flour, plus more for dusting
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon coarse salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1/2 cup low-fat buttermilk, plus more for brushing
• 1/2 cup heavy cream

1. Preheat oven to 375 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cut in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and cream; stir to combine.
   
2. Turn out dough onto a lightly floured work surface, and pat into a 6 1/2-inch round (about 1 inch high). Using a lightly floured 2 1/2-inch cutter, cut out rounds. Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart. Gather scraps, reshape, and cut out. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.