You're home, finally. This morning feels like the distant past, like sipping your cup of coffee at 7 AM actually took place a week ago. You remember hitting snooze on the alarm once, no wait twice, and running a brush through your sleep-tangled hair. But the memory feels hazy.
The day started off gloomy. Under a gray sky, you trudged to work, thinking that airy linen t-shirts and bare legs and creamy almond milk iced lattes suddenly seem quite far away.
But then the sun peeked out around noon. Brilliant blue patches of sky edged in between the clouds. When your thoughts wandered in the slow moments of the afternoon, you started to think about the smell of sunscreen, ripe tomato sandwiches on grainy bread with a swipe of mayonnaise, salt-water streaked skin, and hot summer evenings.
Parmesan biscuits plus a hefty grind of fresh black pepper
But that's neither here nor there, really. Because today is today: A quiet, cold spring weekday that passed calmly by. You cooked yourself a (rather elegant, if you must say so yourself) lunch of spinach and Parmesan quiche, and sat to eat it at the table with a cloth napkin unfolded in your lap. You flipped through a magazine as you ate, and thought about your sisters.
But then dinner appeared, and you were still knee-deep in the day: folding laundry and rushing to shower and straightening the office. So instead of cooking, you tossed together a salad (because you're an adult, and there's this thing called nutrition), and heated up four biscuits that you made and froze last week (even more adult, you have foresight!).
The biscuits are flaky and salty and leave a buttery sheen on your fingertips. You sigh, happily, and think that a long and simple day might be the best kind. And, of course, a biscuit dinner doesn't hurt.
Parmesan Biscuits
2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup very cold butter (2 sticks)
3/4 cup grated Parmesan
1 cup milk
Preheat your oven to 425°F.
Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, salt, and baking powder.
Cut in the cold butter using a fork or pastry cutter. The mixture should have pea-sized lumps. Stir in the Parmesan with a fork and pour in the milk.
Stir until the dough is a shaggy, wet mess. Once it mostly comes together, use your hands to fold in the dry bits that haven't been incorporated. You want to be very gentle and use your hands as little as possible. Focus on folding the dough over onto itself until it mostly comes together.
Turn the dough out onto a lightly floured surface and pat it into a 1 1/2-inch-thick disc. Using a sharp biscuit cutter, a round cookie cutter, or a cup, cut out circles.
Place the dough circles onto your lined baking sheets. Bake for 10 to 12 minutes, or until just barely golden brown. Let cool slightly and eat warm. Or cold. Or freeze and eat a week later!