Easy to whip up, homemade biscuits are a lot faster to make than pancakes or crepes. I like to add dried rosemary, but the kids prefer them plain and with a dollop of raspberry jam or lemon curd.
1/2 cup unsalted butter, softened
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Heat oven to 450 degrees F. Cut butter into pieces. Add to food processor with flour, sugar, baking powder, and salt. Optional, add 1/2 tsp dried rosemary. Process until mixture resembles fine crumbs. Place in a large bowl, add milk, and stir.
Turn dough onto lightly floured surface and knead about 10 times until smooth dough forms. Roll or pat to 1/2 inch thick. Cut out rounds and place on ungreased cookie sheet.
Bake until golden brown, 10-12 minutes.