Buttermilk biscuits. Yum! The store-bought version has nothing on homemade. And it's not hard to make them from scratch. The ingredients are cheap too. While most people don't keep buttermilk on hand, it is a staple in the micro-kitchen. Essential for biscuits, delicious in pancakes -- and very healthy for dogs, it's not hard to go through a pint in a week.
This batch was a double. Baked on parchment, using not only butter but lard. There should be no skimping on fat when it comes to flavor -- all fat/oil has the same number of calories per serving, so use the type that best suits your needs. For a flaky crust or biscuit, that means butter and lard.
The biscuits were made to accompany our hearty beef stew, served with fresh apple cider. Is there a better fall meal? Lunch for our boys was served the next day, a couple were enjoyed for breakfast and snacks too.
And it's not only about biscuits. We back a lot of pies too (as per the previous post). There is just no way a super market pie can compare to one made at home with limited and quality ingredients -- no preservatives, stabilizers or artificial flavors or thickeners.
Think it's not worth it to bake from scratch? Think again!
Next time I do biscuits I will cut the square, for the fun of it.
ReplyDeleteCoffee is on
I have been using the same biscuit recipe but adding sugar, dried cranberries and orange zest, then folding into triangles for scones. Yum -- with coffee!
DeleteMore yum and great tips. I have conquered biscuits (cold cold cold butter). But I struggle with pie crust.
ReplyDeleteI have made a lot of crust and most times it's a struggle for me too!
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