Cheddar-Pimento Biscuits (with a Side of Feelings)

I cried yesterday.

For the first time (that I can recall) since August, I got all weepy over nothing (or everything, I'm still not sure) and stood in my kitchen with tears running down my face. It wasn't one specific thing that set me off, just two days of not getting anything right. From Bennett being the kid at the library who pulls all the books off the shelf, to spending a week's worth of grocery money at the store while forgetting the 3 specific ingredients I needed for dinner, to getting overwhelmed by my pending trip to VA and pleasing everyone who I need and want to see in the short time I will be home. Not to mention boys napping on opposite schedules, missing having a real job, a faulty computer charger, a (very loving but also) very busy husband, and a house that gets cleaned, only to be dumped upon again...

 I think I finally just needed to let it go.

I don't complain often, because frankly, I have very little to complain about. I live a very fulfilled and blessed life, but I am also human, and sometimes things get to me. I am okay with that. This isn't a sympathy-begging post and nothing is really wrong (in the grand scheme of things), I just had a rough couple of days and I think that is important to share with you all too.

*****

So, like any good mother who can't let her children see her crying would do, I sent to boys outside to play shoeless and made homemade biscuits for the first time.

I presumed I would fail at this because my mom makes the most amazing buttermilk biscuits ever and since I was already feeling low, it was the perfect day to not get it right. (I also specifically chose a recipe that wasn't hers because I already know that mine won't equate, ever.)

Luckily, this recipe agreed with a few extra pinches of salt from my tears, and I accomplished one badass biscuit.

Go ahead, invite me to your next brunch.

 Pimento Cheese Biscuits

via Southern Living Comfort Foods Cookbook

Ingredients:

1 cup shredded sharp cheese

2 1/4 cups of self rising flour

1/2 cup cold butter, cut in 1/4 inch slices

1 cup of buttermilk

1 jar (4 ounce) diced pimiento, drained

2 tablespoons butter

1. Combine shredded cheese and flour. Preheat oven to 450

2. Cut butter into flour until mixture is crumbly. (Cutting butter is good for the aggravated soul)

3. Chill for 10 minutes

4. Combine buttermilk and pimiento with flour mixture.

5. Knead dough (with extra flour on hands) 4-5 times.

6. Pat dough into a rectangle. Sprinkle flour top on to top and fold. Repeat 3 times.

7.Cut dough with a circle cutter and place on baking sheet with parchment paper.

8.Bake for 12-15 minutes until looking awesome and edible.

9.Maybe drip with honey, because it feels right, and you need right.

Enjoy.