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Wednesday, February 11, 2015

The Best Buttermilk Biscuits You'll Ever Make!

Dinners this week have all been pretty laid back.  Not much cooking has been going on.  Sunday I baked some chicken thighs and made mashed potatoes and gravy, served with corn.  Monday we had leftovers of that for dinner.  And last night we had leftover sausage gravy with these homemade buttermilk biscuits.  
I don't cook much when my husband isn't home, which is okay with me!

A few years ago I was at our local library and I stumbled upon this cookbook.  
Cooking Up a Storm

It has lots of old fashioned recipes and fun stories to go along with it.  I liked it so much, that I bought it and have made a few recipes from it.  But let me tell you, I found one recipe in it that is the BEST recipe I've ever stumbled upon for Buttermilk Biscuits.  Look no further if you've been on the hunt for a good biscuit recipe!  It's in this book!  

I didn't have any fresh buttermilk on hand, but I did have a can of dry buttermilk, so I mixed some of that up and used it in place of the fresh.  The biscuits still turned out just as good as ever!  If you decide to use reconstituted buttermilk or even regular milk with vinegar or lemon juice in it, to sour it, you will have to use less.  Real buttermilk has a thick consistency, and the other two options are thinner, so you have to gauge by feel how much liquid to put in.  If you use real buttermilk, then just put the amount in the recipe and they will come out perfect!

Buttermilk Biscuits
As seen in the cookbook Cooking Up a Storm (Good Old Days)

Preheat oven to 450 degrees.
Sift together:
1 3/4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda

Cut in:
5 tablespoons butter or 1/4 cup lard (I always use lard)

Add and lightly mix (25 strokes only):
3/4 cup buttermilk or regular milk mixed with 1 tablespoon vinegar or lemon juice

Turn dough onto floured board and knead gently for about 30 seconds.  Pat dough to a thickness of 1/2 inch.  Cut with biscuit cutter or a glass.  Bake on greased cookie sheet for 10-12 minutes.  
    Note: It is best to stack to cookie sheets, one on top of the other, to prevent over-browning the biscuit bottoms.

Breakfast for dinner was a quick and easy meal to put on the table with leftover sausage gravy over hot biscuits and scrambled eggs with cheese on top.

Total cost for this dinner: about $2

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