This afternoon I got to see a little snippet of a high school track meet. I was just finishing a run of my own when I heard the gun go, signaling the start of the 100m hurdles. I instinctively jumped, my body still programmed to propel itself forward at that sound and I couldn't help but let out a whoop! as I watched the wave of lanky boys dash out of the blocks and leap over the first barrier, scrawny elbows flying. I stayed for the next few rounds of the 100m, noticing the fear and tension of the athletes as they waited at the start. Even more evident, however, was the adrenaline-packed bliss visible on their faces as they walked away from the finish line. Their fear and nerves blew away with the gun smoke, leaving happiness in its wake.
I saw this happen in other places today, too. I felt it in my own body as I ticked off miles unnecessarily fast, running to loosen my legs, to let go of my worries, to celebrate the warm sun and the budding trees. I saw it in my first graders who run everywhere - to the bathroom, to the rug, into line, on the recess fields - in their own subconscious exploration and self-expression: look what my body can do!
I'm moving forward through the last training weeks to a marathon, worrying about mile splits and hydration and tapering, and this Spring I've been busy waiting at that proverbial start line, feeling fear that extends far beyond the race and into the next chapter of what am I going to do with my life? Those high schoolers I watched today, letting go of worry as they ran, fighting for something that feels so much bigger than it really is, brought me a quick moment of clarity because really, truly: the best way to run, the best way to move through life, is with joy.
These biscuits are made to be topped with over-easy eggs. We've been eating them on the weekends, after my long runs, straight from the oven with a few heaps of arugula and bright-yolked eggs fresh from the farmers market. Talk about joy!
SMALL BATCH BISCUITS
1 ¼ cups all-purpose flour
2 tsps. baking powder
½ tsp. salt
4 Tbls. cold butter, cubed
½ tsp. freshly ground black pepper
¼ cup sour cream*
¼ cup + 2 Tbls. whole milk*
Preheat your oven to 450 degrees. In a large bowl, combine the flour, baking powder, and salt. Cut in the butter, rubbing it into the flour mix with your fingers or a pastry blender (I prefer my fingers), until the mixture resembles coarse, sandy crumbs. Stir in the black pepper.
Place the sour cream and milk in a small bowl and mix well, until uniform. Pour over the flour mixture and stir until just combined. The dough should stick together, but shouldn’t be terribly sticky - you may need to add a few more drops of milk. Turn the dough out onto the counter and shape into a disk about 1 ½ to 2 inches thick. Using a sharp knife, cut the disk into four pie slices.
Place each slice on a cookie sheet and bake for about 10 minutes. The biscuits should be a warm brown and lightly crusty on top, but still look a little soft in the middle.
*If you don't have any sour cream just use 1/2 cup + 2 Tbls. milk.