My favorite thing about lazy days like this though is that it always inspires me to make something yummy for breakfast. I dug out my William Sonoma Baking cookbook and found a recipe for Cheddar-Chive Biscuits. Except I didn't have any cheddar. Or any chives. So here's what I made instead.
Colby-Jack Parsley Biscuits (the name just doesn't sound the same)
2 c flour (I used one c ww and one c white flour)
2 1/2 tsp baking powder
6 tbsp unsalted butter (cold and cut into cubes)
2 tbsp parsley flakes (dried or fresh)
1/2 c colby-jack shredded cheese
1 tsp garlic salt
2/3 c milk (I used a 1/2 c soy milk, 1/4 c water and 2 tbsp yogurt)
Preheat oven to 425˚. Combine flour, baking powder, parsley, salt and cheese. Using a pastry blender (or a fork) cut in butter. Add milk (or milk mixture) and mix until moistened. Turn dough out onto floured surface and put together. Knead about 6 times and form a ball. Pat into a circle about 3/4 inch thick. Using a floured cookie cutter (or top of cup) about 3in wide, cut out circles. Continue until all dough is used. Place on baking sheet. Bake for 15 minutes. Yields about 11-12 biscuits (depending on thickness).
These were really good. The Farmer even said, "These are the best biscuits you've ever made. They actually look like biscuits." This is true, my biscuits in the past have not quite looked like biscuits. You couldn't taste the cheese because it wasn't a sharp cheddar, but they had a really nice flavor to them. And they took under 30 minutes (including cook time) to make.