What I mean to say is, Sue of Munchkin Munchies, I know I love you. Sure, you’re kind and giving and creative and clever and have a great blog and all that. But the real reason I love you? These two-ingredient biscuits I found on your site have ended a years-long search for the perfect biscuit recipe that I could quickly and easily make myself.
You see, mac n’ cheese and biscuits are the two foods that, if I see on a menu, any menu, I must order. For better or for worse. My homemade mac n’ cheese recipe is so good (I say this with humility, as there are few dishes–if any other–that I make worthy of that statement, really, I’m a pretty sad cook) that I’m almost always disappointed with restaurant mac n’ cheese. Almost always. I’m thinking of that restaurant in NYC. I forget the name, but I’ll never forget that mac n’ cheese. As for biscuits, on the rare occasion I see them on menus, I order them. Usually extras (Cracker Barrel, I’m looking at you). And yet biscuits, I don’t make well. Admittedly, I don’t even try anymore.
All that has now changed. Sorry, restaurants-serving-biscuits. I’m going to have much keener taste buds when I try yours. Because now all I have to do is mix up two parts of self-rising flour with one part heavy cream, knead a few times, roll out, cut out and bake at 450. Clearly, life will forevermore be categorized as “pre-biscuit” and “post-biscuit.”
Thank you, Sue!