Tuesday, March 11, 2014

Buttermilk Biscuits

I decided that since I was making Fried Chicken, Mashed Potatoes and Corn for dinner, that I may as well go whole hog and add some Buttermilk Biscuits and honey.  I use buttermilk in my fried chicken so biscuits are a good way to use any leftover buttermilk.  You can make them homemade for just pennies and they are sooooo much tastier than those you get in the dairy case.  I am sharing this on Thrifty Thursday, stop by for some great money saving ideas.

Buttermilk Biscuits
adapted from Better Homes and Gardens New Cookbook, Lmtd. Edition

3 c. unbleached all purpose flour
4 t. baking powder
1 T. sugar
1 t. salt
3/4 t. cream of tartar
3/4 c. cold butter cut into 1 T. pieces
1 1/4 c. buttermilk

Combine flour, baking powder, sugar, salt and cream of tarter in a large bowl.  Add butter and cut in with pastry cutter until crumbly.  Make a well and add the buttermilk all at once.  Combine with a fork just until moistened.  Turn out onto a floured surface and roll or pat to 3/4" thickness.  Cut dough with a cookie cutter or the rim of a glass.  Place on a baking sheet lined with parchment paper.  Bake at 450* for 10-12 minutes or until golden brown.  Print Recipe

Once the dough is made, roll it out and cut your biscuits.

Place them on a parchment lined baking sheet.
Bake at 425* for 10-12 min.

You can roll out the remaining dough and make more biscuits.
I am saving mine to make dumplings for Chicken and Dumplings tomorrow.

I like my biscuits with a pat of butter and honey.
I get my honey home grown from Kim and Kurt.

Dinner is served.

Greg Benda joined us for dinner tonight.  I am trying to make sure he eats while Linda is in Europe.  Not only is it nice to enjoy his company but he presented me with a beautiful bouquet this evening.

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