You know, I've never liked biscuits or scones. I wonder if it is the baking powder taste. Maybe I should try som BRMill aluminum-free and see if it makes a difference to me. Yours look delicious.

Look so good and with a slather of butter (I know) I'd be in food heaven : )

Did you see the buttermilk biscuit recipe in last Sunday's NYT? If not, let me know as I (literally) clipped it. The article was titled "The Best Biscuits Outside of the South"

I did see that, and wstched the chef’s video of her technique on youtube, Basically she uses same pastry folding and turning technique one uses for puff pastry. This recipe also uses the same method, but without all the sugar. Brianna Holt’s biscuits are actually salty scones. A Thing, but not really a biscuit per se—- although obviously I am not the arbiter of biscuits 🙄 I can say with some confidence that if those were served in my small provincial town in Georgia somebody would say WTH are these? after the first bite!

And by evening today I had made all the biscuits, a clementine cake and the lemon curd for a tart for Easter. The baked goods are safely in my mother’s freezer. Friday I’ll make the ganache to glaze the cake and the crust for the tart. I have to pick up the ham this week and make the potato salad, squash casserole and deviled eggs. And that’s dinner!