When you're in the midst of packing, have no internet (thank you Comcast!), and are fighting general exhaustion from work, you should make biscuits. Biscuits will make everything better.
At least, it did for me.
I decided in the midst of madness to whip up some biscuits using the last of my buttermilk. Looking back, I was really homesick, and warm, buttery drop biscuits with jam instantly brings me back to my kitchen table in San Diego.
These buttermilk biscuits were incredibly simple, ready in under a half hour, and made my kitchen smell AMAZING. Drop biscuits are one of my favorites because they do not have to look perfect! I love their rustic look.
The Stone family likes these biscuits for breakfast, topped with more butter, jam, or honey. You could easily turn them into an awesome breakfast sandwich with some scrambled eggs. Of course, they make a great side dish for dinner too!
Buttermilk Drop Biscuits
From Cook's Illustrated
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup buttermilk (make sure it's cold!)
8 tablespoons butter, melted and cooled slightly, plus 2 tablespoons melted butter
Make sure your oven rack is set to the middle position. Heat the oven to 475 degrees.
Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl. Combine buttermilk and 8 tablespoons of melted butter in a medium bowl, until small clumps form.
Using a greased 1/4 cup measure, scoop batter onto a parchment-lined baking sheet. Space biscuits about 1 1/2 inches apart.
Bake until the biscuit tops are golden brown and crisp, about 12-14 minutes. Brush biscuits with remaining melted butter. Transfer to a wire rack and cool for 5 minutes before serving. 
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