There’s something to be said for keeping life simple.
My high school art teacher – a man who had clearly smoked a few too many doobies in his day and who’s brain was set on permanent handicap mode because of it – taught me this.
He was the first one to teach me the acronym, KISS – Keep It Simple Stupid.
He was also the one who asked me one day how to spell, “Mom”, and then gave up when I asked him if he was serious. He scribbled out his attempt at spelling “Mom”, and went with the much simpler form of the word – “Mother”.
But he was right about KISS.
Don’t over do it, don’t overwork it, stop when it feels right.
Get in tune with what makes you tick.
If times are crazy, take a step back and sink into your roots.
That’s why I’m choosing to share this recipe with you today.
It’s so simple and easy that it’s a little freaky these can taste so good.
They’re a cross between biscuits and scones, so call them what you like.
I just like saying “skis-kits”. It makes me feel like an obnoxious fourth grader – especially if I wave my hands above my head with each syllable and fist bump my kids afterwords.
Try them out. It’s worth the 15 minutes total time. And if you don’t have blueberries or white chocolate chips, don’t sweat it. Throw something else in instead. Just add more or less flour to form a dough ball that holds together but doesn’t stick to your hands, and don’t overwork it.
I, too, am going to take my art teacher’s advice, and keep it simple.
I’m going to hunker in and hang with my family for a few days and do what feels best – just be together, and I’ll see you all sometime next week.
Until then, try out this super simple breakfast treat and practice your obnoxious hands-in-the-air, fourth-grade, sciscuit shout-out.
And don’t forget the fist bump.
Week 31 – KISS, and White Chocolate Blueberry Sciscuits
- 1 1/4 cups self-rising flour (really, use self-rising!) - plus a little extra for forming the dough ball
- 1/2 teaspoon baking powder
- 1/2 teaspoon lemon zest
- 1/2 cup rinsed, drained, and dried fresh blueberries
- 1/2 cup white chocolate chips
- 3/4 cup + 2 tablespoons heavy cream
- 2 tablespoons salted butter, melted
- 1 tablespoon turbinado sugar
Preheat oven to 430 degrees F.
Line a baking sheet with parchment paper.
Combine flour and baking powder in a medium bowl. Whisk together. Add lemon zest, blueberries, and chocolate chips and toss together.
Add 3/4 cup heavy cream and stir together with a wooden spoon.
Dough will start to stick together. Add enough flour so that a ball forms, but JUST until the ball forms. Don't over-stir, and don't add too much flour.
When a ball has formed in the bowl, dust the dough ball with enough flour that you can handle it without having it stick to your hands.
Knead three or four times. Form into a ball.
Transfer to lined baking sheet and form into a thick rectangle, roughly 8" long, 6" wide, and 2" thick.
With an extremely sharp chef's knife or pizza cutter, slice the rectangle into 6-8 even pieces, leaving them attached to one another, and the rectangle intact.
Brush with melted butter, and sprinkle with turbinado sugar.
Bake in oven for 10-15 minutes, until the middle is set, and tops are starting to brown, but not so long that the bottoms burn.
Remove from oven. Let cool almost completely. Break apart when ready to eat.
(Makes 6-8 biscuits/scones).
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