Drop Biscuits

This weekend was eventful to say the least. The week was nice… beautiful weather, not too terrible traffic… lots of friends and playing with friends, I even wore sandals it was so nice! I mean… sandals, that indicates the true beginning of a nice Texas spring. But yesterday was nuts. A storm started blowing through late late Friday night, the wind was shaking the windows. There were flurries and sleet bouts all day. Then there was the kicker… during a very beautiful wedding in a very cold barn yesterday evening it started snowing. Not just a little bit or for a few minutes, but some serious snowfall with big fluffy flakes. The snow was beautiful but crazy. Especially for an official spring day. I mean really Texas? Really? But thats cool, its not like I’m ready for spring or anything.

All of this to say, that amidst the business and all of the festivities of the weekend I managed to make biscuits for Saturday morning breakfast. They were quick and easy and I had everything on hand. (And you probably do too.) And they were the perfect size, simple and soft. A nice breakfast without too much prep or time to take so that I could spend a few minutes with Ryan to reflect before heading onward with the business of life.

I hope you enjoy these, and I hope you can enjoy them alone or with someone else and can appreciate having an extra couple of minutes before heading on with the day.

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
4tbs cup melted butter
1 cup whole milk

Pre heat an oven to 350. Spray a standard size 12 muffin tin with non-stick cooking spray. In a food processor combine all ingredients except for the milk until the mixture resembles meal. Slowly pour in the milk until just combined. Drop spoonfuls into the muffin tins. Bake for 12-15 min until golden brown. Split and enjoy with butter and jam or any spread of choice.