I always look forward to making breakfast on the weekends. During the week, breakfast can be kind of hectic. A bowl of cereal, a slice of toast, a granola bar, whatever it takes to get me out the door in time. On my days off, I like to spend more time on what’s supposed to be the most important meal of the day. I like to make pancakes with different kinds of berries or whip up a frittata with leftover vegetables from the night before. Last weekend, I woke up wanting buttery biscuits fresh from the oven.

Homemade biscuits are great. They don’t take as much time as making a loaf of bread or baking a cake. In a little more than an hour, you can get some light and airy morsels on the table. Especially if you have overnight guests at home, they will be so impressed that they think you do this every day.

I shared a savory cheddar cheese biscuit on here before. These biscuits are more versatile because they can be sweet or savory. I like to eat them hot with a pat of butter and a drizzle of honey. Serve that with some scrambled eggs and some (veggie) sausages, you will have a super hearty breakfast. When they are cool, you can cut them in half and stuff with whipped cream and sliced strawberries. However you eat them, I hope you will find a place for them at your breakfast table this weekend.

Preheat oven to 425 degrees F. Combine flour, baking powder, sugar and salt in a large mixing bowl. Transfer to a food processor. Cut butter into cubes and add to the flour mixture. Pulse food processor 6 or 7 times until the mixture resembles rough crumbs. (Alternatively, grate butter into the flour mixture with a vegetable grater and mix to form rough crumbs.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.

Turn the dough out onto a well-floured surface an pat it down into a rough rectangle about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes on the kitchen counter.

Gently pat the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured rim f a glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

Place biscuits on a parchment paper-lined baking sheet and bake until golden brown, about 10 to 15 minutes.

Makes 6 to 8 biscuits.