Quick Biscuits

Breakfast! A biscuit with apricot preserves and an unholy amount of butter.
I didn't actually eat it this loaded up, but aren't biscuits pretty with too much butter & jam on them?

Though I have previously professed my love for bagels here, I have to admit that my first love was definitely biscuits. I am a descendant of North Carolina farmers, biscuit making is in my blood. They take no time to make, so they're great for a quick, warm, filling breakfast or last-minute pot luck offering, among other things.

Other options:
Put the dough in a 9x9" square pan (greased) and cut the biscuits into squares or rectangles to serve. You can also use this recipe to make pigs in a blanket, but they're pretty crumbly. I don't mind.

Biscuits
Makes 6 biscuits, Takes about 25 minutes.

1/4 cup (1/2 stick) butter, cut into cubes
2 cups all purpose flour
3 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cup milk
1 tsp lemon juice or vinegar

Preheat the oven to 425º.
Add the lemon juice or vinegar to the milk in a measuring cup. Set aside.
Whisk together the dry ingredients in a medium bowl. Add the cubed butter and combine by smashing with a wooden spoon or your hands until the mixture looks like coarse crumbs. Add the milk and stir until just combined. Turn out onto a piece of parchment paper and press the dough out flat, about 1/4" to 1/2" thick. The thicker the dough is, the thicker the biscuits (duh). Cut with a circle cutter and place on a cookie sheet, either touching or spread out. Bake about 10 minutes or until lightly golden around the edges.

Serve immediately. They have a shelf life of about 24 hours, and are lovely when toasted the 2nd day.