This morning I woke up a little earlier to surprise my roommate, Heidi, with a breakfast of coffee and biscuits.  I've been making these biscuits for years and have the recipe memorized.  It's the perfect crispy, yet soft biscuit for a wednesday.

Wednesday Morning Biscuits.
2 cups (10oz) flour
4 teaspoons baking powder
2 tablespoons sugar
teaspoon salt
1/2 cup (stick) butter
2/3 cup milk

I mix all the dry ingredients in a food processor, then cut up butter into 1/4 inch chunks and pulse a couple times.  Then add milk a little bit at a time until it holds together.  Roll out on the counter.  You can roll and fold a few times and that'll help develop crispy layers of butter and flour.  Cut into your desired shapes and bake for 12-20 minutes in a pre-heated 425 degree F oven.

Extra steps:

I coated the bottom of my cast iron pan with bacon fat since it was sitting by the stove.  You can also use bacon fat in the biscuits in place of some butter. Bacon fat is less of a solid than butter at room temperature which means it's less saturated, which of course means it's healthier for you and you should eat lots of it.

I topped with loganberry preserves, but I had a real craving to put chocolate chips in these.  What a great surprise!

My coffee pots are dirty, but that makes the coffee taste better.  You have not lived until you've had moka pot espresso.  YUM!

Happy Wednesday!