More leftover lentils today; I think by tomorrow, we'll have finished them off! I made some broccoli sauteed with thinly sliced toasted garlic and some biscuits to go with it. Once again, Andy hasn't let the poor bread products last; they're already gone. Maybe it was because they just tasted too good when eaten warm with honey.
1 1/4 cups cake flour (or all-purpose with some cornstarch mixed in)
3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 stick butter + 1 tbsp, divided
3/4 cup buttermilk (or 3/4 cup milk with about a tablespoon of white vinegar mixed in)
Put the butter in the freezer and preheat the oven to 500 F. Mix the dry ingredients, either in a medium bowl or the bowl of a food processor. If using a food processor, cube the butter and process until the mixture looks like coarse crumbs. If not, use a pastry cutter, two knives, or a chilled grater to mix in the half stick of butter. Stir in buttermilk just until blended; it's important not to overmix. Put the dough on a floured surface and gently pat it out until it's 1 inch thick, then either cut it into square biscuits or use a biscuit cutter to cut square biscuits. Melt the remaining tablespoon of butter and brush the tops of the biscuits with it. Bake for 6 to 8 minutes.