These kefir milk biscuits are wonderfully flaky. Made with cheddar and thyme, this easy skillet biscuit recipe is sure to be a hit!
I like carbs. Give me a crusty loaf of sourdough bread or a rustic rye and I’m a happy gal. The local bakery is one of my happy places, and that’s what usually sits on the kitchen counter if I haven’t baked a loaf myself.
On weekends, bread plays an important part at the breakfast table, which is why I was distressed one Friday evening when I realized we were going into the weekend bread-less.
“It’s fine,” my husband reassured me, waving his hand. “I’m going to make biscuits in the morning,”.
“You’re going to make biscuits?” I echoed, dumbfounded. I couldn’t believe what I was hearing. “That’s ambitious of you.”
“Nah, it’s fine,” he insisted, waving his hand nonchalantly.
To my shock and awe, he set about to work the following morning and whipped up a batch of breakfast biscuits.
So I decided to make them better.
With kefir.
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