Last weekend we had a baby shower here in Wilmington celebrating the forthcoming baby Rosemond-Hoerr. I have to say, it was pretty kick ass. It was a co-ed shower at our favorite local home-brew shop/brewery, and it was just the sweetest afternoon where everyone hung out and drank beers (not me, clearly), and played ring toss and corn hole, and caught up, and celebrated, and ate biscuits, and took silly photos in the photo booth. It doesn’t get better than that!
After a lot of me pushily offering to help in any way possible (I’m really bad at not helping) the hosts graciously agreed to let me make biscuits for a biscuit bar, and it was fantastic. We had buttermilk biscuits (gluten free and traditional), ham, a cheese spread, mustard, lemon curd, jams and jellies, honey- all the fixins. I’m not usually one to pat myself on the back, but damn. Those biscuits hit the spot.
The past six months have been really surprising in so many ways, but every moment of this journey I have been overwhelmed by how much this baby is loved. I mean, I know Dan and I are out of our minds excited to meet this kid, but it brings me to tears how much joy there is in our community of friends and family about this baby. We are incredibly lucky.
An extra special thanks is owed to my friends Megan, Liz, and Lauren for orchestrating this whole spectacular day. When I count my blessings these three are high on the list, and not just for throwing a killer shower. All three of them were incredible support during the long road leading up to this pregnancy, and all three of them have endured more text messages about my pregnancy symptoms than anyone should have to read. They are really good eggs, those three.
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 stick butter
1 cup buttermilk
to make the biscuits:
Heat oven to 425F. Mix together dry ingredients. Cube butter and work in with your hands, breaking the butter up into small pieces and mixing in with the dry ingredients, until the texture resembles cornmeal. Stir in the buttermilk. Transfer to a floured surface and press into a rectangle. Fold on itself and pat into a rectangle. Repeat three or four times, finishing with a large rectangle of dough that is 1″ thick. Use a biscuit cutter to cut into rounds and place on a lined baking sheet. Brush the top of each biscuit with melted butter and bake for 15-18 minutes or until golden brown.