I am at the point where I am not only rapidly losing all powers of speech and coherent thought, but I would mug an orphan for a plate of scrambled eggs, country ham, grits and biscuits. The bad news is that we only have eggs and biscuit ingredients. The good news is that the biscuits are so easy, they can be made by someone who has been awake for 21 hours.
Buttermilk biscuits
yield depends on size of biscuit cutter
2 cups pastry or all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
2 oz. (1/2 stick butter)
1 1/2 cups buttermilk (you may not need it all, or you may need more)
Preheat oven to 425 degrees Fahrenheit (Gas Mark 7). Combine flour, baking powder and salt in large bowl. Cut butter in with a pastry blender or two knives until the butter and flour have the consistency of cornmeal. Stir in the buttermilk until you have a dough that is soft but not sticky. Turn out onto a floured board, knead five times, roll to about 3/4" thick and cut with a biscuit cutter. Put on a sheet tray lined with parchment and brush with melted butter or an egg beaten with a little water. Bake for 10 minutes, then turn down the heat to 350 and bake until well-risen and golden brown on top. Eat while hot.