WILSON, WY— The day is finally upon us. It’s time to put aside all expectations of what a “perfect” meal is going to be, and allow ourselves to enjoy cooking, eating and relaxing together with the ones we love. Whether the feasting begins at noon, 5 or 7pm, the point of the day is not punctuality and perfection, but rather sharing in communal gratitude.

If you’re feeling strapped for something to bring or putting that extra something special on the table, Bon Appetite Magazine’s Best Buttermilk Biscuits. Don’t be intimidated. These really don’t take as long as you’re expecting, and they’re not supposed to look perfect! The dough is shaggy and will feel slightly dry, but don’t worry. The final product is buttery, flakey and a perfect addition to your table. Serve with hot honey butter for that expert finish. Note: if you don’t have buttermilk on hand, or can’t find it in the store, no worries! Add a teaspoon of distilled white vinegar or a splash of lemon juice to a cup of milk. Let it sit for thirty minutes while the acidity does its work. Voila, homemade buttermilk.

BA’s Best Buttermilk Biscuits

2 1/2 tsp baking powder

1/4 tsp baking soda

2 tsp kosher salt

2 tsp granulated sugar

3 1/2 C all purpose flour

1 C unsalted chilled butter, cut into 1/2 inch cubes, plus more for brushing.

1 C chilled buttermilk

Preheat your oven to 425 degrees F. In a food processor, pulse all the dry ingredients. Add the butter and pulse until the butter resembles peas. Transfer to a large mixing bowl. If you don’t have a food processor, don’t fret. You can still make this by hand! Collect all dry ingredients in a large bowl and mix well. Add the butter and cut in with dough cutter. Slowly incorporate the buttermilk, mixing it in with a fork (or, if you’re like me and like to use your hands, feel free to get them dirty). It will be shaggy and look rather dry. Turn the mixture onto a clean countertop and pat it together into a 1 inch tall square. Cut the square into 4 equal strips. Using a bench scraper, stack the strips one on top of the other, adding any shaggy crumbs between each layer. Lightly flour your workbench and roll the stack into a 1 inch high rectangle. Cut off the edges to make a clean rectangle, then divide into 12 squares. Place each square on a parchment lined sheet pan with 1-2 inches between each square and freeze for 10 minutes. Melt 2 tbsp butter. Brush over the top of the biscuits before putting them in the oven. Reduce the oven temp. to 400 degrees F and bake for 20-25 minutes, until golden. Remove from the oven and serve hot.