I was in Miami last week, and it was my first true vacation in a really, really long time. I was with a good friend of mine, and we spent tons of time on the beach and by the pool, and had a blast in the evenings out dancing. Every morning at breakfast though, I was left with order envy… You know what I mean- when your dining companion’s meal looks better than yours…
Each morning our server would bring out a gorgeous assortment of fruit spreads and butter and then a basket filled with toast, croissants and muffins. I thought really hard, but there was no gluten-free vehicle for me to get those jams from the jar into my mouth other than a spoon, and that wasn’t really what I had in mind. As usual, my order envy was met with the sympathetic “Sorry,” and a shrug as my friend dug right in.
I decided on the spot that as soon as I got home I’d come up with a biscuit recipe that would work with all the jams, jellies, and Nutella I could eat.
Happy and tan and home at last, here is that recipe. I hope you’ll try these Buttermilk Biscuits. They are a cinch to throw together- you’ll have them in the oven in fewer than 10 minutes.