I’ve said that Miss Libby at 2 is a glimpse at what I can probably expect in about 10 years (or sooner!) when puberty starts rearing its head. What with the tears and tantrums and drama, toddler and teen really aren’t that far removed from one another…and boy, if one is a preview of the other, then I’m in for it.
So it’s kind of fitting that I chaperoned Miss Libby’s first date last weekend. He’s a younger man so his parents were there too. Neither of the kids seemed to mind though. Or if they did, they haven’t figured out the eye roll and the embarrassed sulk. We have to wait a while yet for that.
Actually, I’ve been trying to make this date happen for about the last nine months. And I may be lobbying for something of an “understanding” between the two families as far as the kids go because these two are too cute together not to be together. There may not have been any hand holding but that was probably because because both kids were using their hands to eat. Something about seeing Libby pass pieces of quesadilla across the table to Evan and watching him accept her gift made me very happy.
Cream Cheese Biscuits
Adapted from Baked Bree
BAH Note: If the way to a man’s heart is through his stomach then I see no better vehicle than a biscuit. Adorned simply with butter and jam or used to sandwich a savory middle, this biscuit is your friend. Oh, and I find it easier to cut the cream cheese and butter into cubes after they come out of the freezer. Give it a try, you might too.
- 1 1/2 cup all purpose flour
- 1 1/2 cup cake flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 4 ounces cream cheese, frozen for 30 minutes, cut into cubes
- 2 ounces (4 tablespoons) butter, frozen for 30 minutes, cut into cubes
- 1 cup plus 1 tablespoon buttermilk
Heat your oven to 425 degrees and line a sheet pan with parchment.
Put the dry ingredients, cream cheese, and butter into a food processor and pulse until the mixture looks sandy and no big pieces of butter or cream cheese remain.
Transfer the flour mixture to a large bowl. Add the buttermilk and stir until the dough just forms. Transfer the rough dough onto a floured counter and knead it until it all comes together. Roll or push the dough into a rectangle (the longer the rectangle the thinner the biscuits, the shorter the rectangle the taller the biscuits) and cut into biscuits.
Transfer the biscuits to your parchment lined sheet pan and bake for approximately 15 minutes or until the biscuits are golden brown.