Things change. People change. A friend said that to me years ago, and it’s incredibly true. We spend our lives growing and changing and adapting.
Developing cooking skills is a lot like growing up. You start off uncertain and overcompensating and try to find your niche. It’s a lot of trial and error, often with less than ideal results. But before you know it, you are making a souffle on a lazy afternoon and borrowing tips for fantastic cooks. You grow into cooking.
But like in life, unless you try something, you will never find out if you can do something. And more times than not, you can do that something.
Take biscuits. I rarely make biscuits. It’s not because I don’t like them – I really do. I just hate to be disappointed by dense crumbs when I am really looking for a light, fluffy, airy biscuit that makes me want to chew really, really slowly just to enjoy it more. Most recipes and mixes I have tried just haven’t cut it. Most lack the moist, fluffiness that makes my toes curl.
But not this one. I should have known that coming from Lydia Walshin’s The Perfect Pantry, I wouldn’t be disappointed this time. But tasting is believing.
Besides having the perfect texture, these biscuits are also a cinch to make. They mix up quickly and cook perfectly in a relatively short time. I ate them with a lunch of roasted Brussels sprouts, but they would also be good at breakfast time with eggs and bacon or with a hearty chicken dinner.
Click here for the recipe on The Perfect Pantry. Do try them. They are worth every second of making them.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.