buttermilk biscuits + defining {or not} what’s next

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I spent the day with one of my closest friends, architecting a plan for her to build a brand based on mindful movement. Sarah’s this great light, and she has the ability to imbue any situation with calm. Whether she’s teaching yoga, coaching authors, or writing sketches for UCB, everything she does comes from a quiet reflection inward to create tremendous movement on the surface. Her ask of me was this: how do I bring this all together? Her question put me to thinking to the definition of yoga — a union of body and breath, and while I found it so simple to distill something simple from the seemingly complicated, I for some reason can do this for myself.

Within me I feel a fissure, a very noticeable division. I am the whole of three parts: business, food, writing. After decades of drift, I’ve found that I constantly cleave to creativity whether it be helping a multi-million dollar company re-envision its infrastructure to re-imagining words on a page. I live the puzzle of it all. How I’m able to move pieces around a board to create a new shape.

How do you sell that? How do you package it neat and tidy, when I’ve never been a woman who took on the shape of those words. I know I can’t drift; I can’t get be in this purgatory of sorts, skirting the in-betweens. Today I told my friend that I’ve no idea what it is that I should be doing. All I can do is move toward opportunities that excite me, right? Take it from there, right?

I honestly don’t know. So there’s me, gathering dough. There’s me trying to find the union between art and business. There’s me trying to figure it all out.

INGREDIENTS: Recipe courtesy of Southern Living, via @Emptychampagne
4 cups all-purpose soft-wheat flour, such as White Lily {I used 2 cups of all-purpose flour and 2 cups of whole wheat pastry flour, and it turned out fine}
2 tbsp baking powder
1 tsp salt
1 tsp baking soda
1/2 cup {2 sticks, 8oz} cold butter, cubed
2 cups buttermilk
Melted butter

DIRECTIONS
Preheat oven to 450°. Sift together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Stir in buttermilk with a fork until dough forms a ball. You can also do this in a food processor, blitzing the dry ingredients, adding in the butter (and pulsing for 10-12 times) and pouring in the milk through the tube. Your dough will be quite sticky — don’t let that drive you mad as it will come blissfully together and be smooth once you turn it out onto wax paper.

Turn dough out onto a well-floured sheet of wax paper. Sprinkle dough with flour, and flatten into a disk. Cover, and chill 15 minutes.

Remove wax paper, and turn dough out onto a well-floured surface; sprinkle with flour. Pat dough to 1/2-inch thickness. Cut with a 3-inch cutter, reshaping scraps once. Place biscuits 1 inch apart on an ungreased baking sheet.

Bake at 450° for 10 to 12 minutes or until golden brown. Brush immediately with melted butter.
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9 thoughts on “buttermilk biscuits + defining {or not} what’s next

  1. You are some biscuit baking guru!
    Maybe all you can (and should) do is look for opportunities that sound like the right fit. Good luck! I’m also going through job related “should I, shouldn’t I”, which is mentally liberating though also a bit terrifying.

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  2. I can empathize with you…as a notorious jack-of-all-creative trades, I can never bring myself to ‘settle’ for one particular type of work, but then endure this constant unsettled feeling of spreading myself too thin. The goal now is to find some all-encompassing work that feeds and fulfills my inner artist, problem-solver, etc… They say if you can’t find your dream job then create your own. Not as easy as it sounds! In the meantime trying not to stress about the unknown and enjoying the random experiences along the way. Best of luck!

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