Introduction #1: our new favorite recipe. Discard sourdough biscuits from Vanilla and Bean. If you have a sourdough starter at home, make these happy bread delights asap. Life. Changing. We double the recipe, and either send it home with neighbors or put it in the freezer. You cook it from frozen so you can bake however many you need for a quick carb side at dinner and save the rest for morning biscuits and gravy. 100% delish.
Introduction #2: Isaiah. We became friends with his family five+ years ago right before he was born. This kid was my first baby love. No joke, I worried I wouldn’t love my own children as much as I loved Isaiah. (Thankfully, the Lord has filled my heart with enough love for my own kids and more, but the worry I think was still genuine). Last year, he and his family moved into the house behind us, we put a gate between our fences, and now I get to watch him and his sister teach, encourage, and play with Amos & Gal almost every day.
They came over for an impromptu afternoon of who knows what and we ended up making these biscuits. It was a bit of a bold decision, knowing the recipe requires more rolling, lots of flour, and is a little more temperature sensitive than others, but the giggles from these four kids were enough to make it worth it. Plus, sending them home like they got pummeled by a sack of flour made for extra laughs between me and his brilliant mama.
Who knew this neighboring life would be so full of joy.