“If you really want to make a friend, go to someone’s house and eat with him…the people who give you their food give you their heart” -Cesar Chavez
I’m quickly inspired by quotes and writing, like the one quoted above. After sharing a fun night with friends and good food, plus some awesome college football sponsored by the Clemson Tigers, it just seemed the perfect Sunday morning post. Cooking is a labor of love. For many, the key word in that last sentence is labor, and that’s ok! But for a few hundred years now, we as people have had a tradition of breaking bread together no matter where we live, what language we speak, or if that bread is shared in an adobe, mansion, or pagoda.
It strikes me all the time, simple little things that make each day better, like the quote. Or, the other day it was my honey pot. Small, yellow, with a unique little shape, I love my Le Creuset honey pot. Every now and then when the honey is used up and it’s washed clean and the sticky goes away, it’s like a new little invention. Smooth, golden honey flows back in, ready to top buttered biscuits and spread joy around the table.
You might be inspired, you might be rolling your eyes, but either way I hope you find your own honey pot. Find it, share it, and as the bumper sticker says “Don’t postpone joy.” Enjoy, the best of food and life.
Biscuits with Butter and Honey
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk
Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
- Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
- Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Split in half and spread with butter, drizzle with honey and enjoy.
Fun fact: I only refrigerate butter after I buy it and until I’m ready to use it. I keep me butter out, softened, and in a covered butter dish all day, ready to use anytime.