I’m an early riser by nature, but lately I’ve been getting up especially early. I’m not sure why this is, though changing rhythms of self and season certainly play a part. It really feels like Fall now when the sun doesn’t rise until close to 7 am, and the mornings are fog-bathed, chilly and cozy. Though I relish bustling family time (and I sometimes wish I didn’t begin to yawn extravagantly by 10 pm or even earlier), there is something about being awake and alone in the quiet early morning hours that is extremely special, calm and naturally slow. The knowledge that the whole day is ahead, and one can be present for its entirety, lends a feeling of gratitude and fullness to the early-morning moments, a feeling that can too easily slip away as the day contracts and fills with busy-ness and chores.
I recently used an early morning to luxuriously pick up a sewing project – mending a pair of overalls for Anna – and bake biscuits, both of which I knew would surprise the family when they awoke. Like much handwork, running thread through a garment can be an especially calm and purposeful task. Filling the house with the smells of fresh coffee and biscuits tends to make early risers of others, too.
When Anna woke up and saw the biscuits, and especially her overalls, I got the biggest hug.
The biscuit recipe is adapted from Marcia Adams’ wonderful cookbook, Heartland, The Best of the Old and the New From Midwest Kitchens:
You’ll need:
2 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 1/2 teaspoons baking powder
6 tablespoons (3/4 stick) cold butter, cut into pieces
1 cup heavy cream
Preheat oven to 400. In a food processor (or with a pastry cutter) combine flour, salt, sugar and baking powder. Drop in the butter and process until coarse crumbs form. Pour in the cream and process until just combined – do not overmix.
Transfer bowl to floured board and knead 6 turns. Pat or roll dough into a circle about 3/4 inch thick. Using a standard or other cutter, cut out biscuits. Place on lightly greased cookie sheet and back for 10-12 minutes or until golden.
Yield: Approximately 16 biscuits.
Enjoy your morning!
Photos by Susan Sachs Lipman
