January's Senses

Look:

One Thousand Gifts by Ann Voskamp

Listen:

Gungor, This is not the end

Taste:

Angel Biscuits
from John Besh's My Family Table

Ingredients:
1 package active dry yeast
5 cups all purpose flour
1/4 cup sugar
2Tbl baking powder
1 1/2 tsp salt
2 cups buttermilk or sour milk
1 cup (2 sticks) butter

1. Dissolve the yeast in 1/4 cup warm water. Sift together flour, sugar, baking powder, and salt in a large mixing bowl. Add the buttermilk and dissolved yeast and mix well. Using a pastry knife, cut the butter into the mixture.

2. Since this makes a light, fairly wet dough, sprinkle 1/2 cup of flour on the counter before you roll out the dough. Roll out the dough into a rectangle. Fold the two sides in, making a triple layer of dough. Cut the dough into 3-inch circles or squares. Place on a nonstick baking sheet, cover loosely, and refridgerate overnight.

3. The next morning, preheat oven to 400º. Bake for 15-20 minutes until golden brown,

Smell:

Lampe Berger Paris

Touch:

The first snow of winter