So, I’m 13 weeks pregnant and the cravings have officially set in. The other day it was tacos and carrot cake. Today. . . it was biscuits. I’ve recently stumbled upon The Cafe Sucre Farine. I’ve already made the Italian Meatballs and the Best Ever Marinara Sauce which were both incredible. I made the delicious combo last night for supper. Just thinking about them now makes me want to go heat up the leftovers.
After perusing the super yummy site for a bit I came across the Ridiculously Easy Buttermilk Biscuits. I’ve been making my own biscuits forever and honestly don’t remember the last time I bought canned biscuits. You can’t beat the flavor of homemade biscuits. I love the smell, the texture, the steam that leaks out as you pull a fresh biscuit apart. Mmmm. . .
Anyway, my least favorite part of the biscuit making process has always been the cutting in of butter. No matter how I do it, with my food processor, with a knife and fork, with a pastry cutter. . . it’s always a pain. Scott and Chris have found a solution!!
I found the biscuit recipe yesterday and ended up making it for lunch today. Yes, my children and I had biscuits and jam for lunch. Well, one child opted for biscuits and butter. We made our biscuits without the hassle of cutting in butter and these are hands down the best biscuits I’ve ever had. They taste like Cracker Barrel biscuits. . . but better. A light crunch on the outside, buttery soft goodness on the inside. . . oh be still my soul. They are delicious!
You’ll have to click on over to the recipe to find out their secret. I cannot believe I didn’t think of it before. My biscuit making has been forever changed. I look forward to making many more of the recipes at Cafe Sucre Farine.