spring and by summer fall

I suppose this is a new post, but it's more like an amendment to the last one.
Twice now (or has it been three times?) I've made buttermilk biscuits from scratch. Scott is desperately in love with biscuits and sausage gravy, so I make it on Saturday mornings. He says it's the best day of his week.

Once you get the hang of it, they come together pretty quickly. They still don't have the height or flakiness I prefer, but they are very good. Especially later in the day, when they're cold, split open with some local rhubarb strawberry jam.

I'll be making a batch on Friday because our camping plans have turned solid, and I want to make biscuits and gravy for breakfast on Saturday. So I'll take along the biscuits, and make the gravy right there, over the fire. Along with some mocha pot coffee, our good friends, a baby and a dog - what more could we want?