Tag Archives: buttermilk

September is National Biscuit Month

September is

National Biscuit Month!

I don’t know about you, but as a Southerner, that’s pretty exciting to me.  It’s like it almost gives me a reason to eat biscuits every morning, or maybe all day!  If I do, it will need to be the almond flour kind, otherwise I might not be able to fit through the door at the end of the month.

Anyway, I have several biscuit recipes on the site already and I wanted to link to those.

Buttermilk Biscuits are delicious with homemade jam!

 

Sour Cream Biscuits are simple, delicious, and only need three ingredients!  Yummy served with Apple Butter.

 

Almond Flour Biscuits ~ Low Carb & Grain Free are so good you’ll almost feel guilty!

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Low Carb Biscuits are made with Carbquik and great served with Sausage Cream Gravy.

So if you’re eating grain free, wheat free, low carb, or just plain eatin’, there’s a biscuit that you can enjoy.  Don’t grab a can off the shelf, be brave and try one of these easy recipes.  You won’t regret it!  Go ahead and celebrate!

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

 

 

 

 

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Buttermilk Biscuits

Oh, how I love the smell of bread baking in the oven!

It speaks to my soul and tells me good things are to come.

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Years ago (seems like a lot of my posts start with this), I clipped a Basic Buttermilk Biscuit recipe from my Mom-in-love’s Southern Living magazine.

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This is my go-to, tried and true, never-fail biscuit recipe that I use when I’m not low carbing or I just wanna make biscuits for the family on Saturday morning.

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I use my medium size biscuit cutter so my biscuits are smaller than usual.  I tend to like’m small, tall, and fluffy…almost bite-size, well at least a few bites worth.   I do love things in miniature.

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 Begin by cutting the butter into the flour with a pastry cutter until the mixture resembles coarse meal.

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Add buttermilk and stir just until all dry ingredients are incorporated.

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Turn dough onto lightly floured surface and gently knead or fold over itself 4-5 times.    Folding creates multiple layers of dough and fat, giving rise to a tender, fluffy biscuit.  Pat or roll to ¾” thick; cut with a round biscuit cutter.

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Place into a greased pan with side touching.  This helps with the rise.  I used my round Wilton silicone cake pan and it worked great!  There was even a slight crust on the bottom of some of the biscuits.

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Remove from the oven and brush with melted butter. 

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Serve with honey, jam, sorghum, meat, or how about some Chocolate Gravy?   The freedom of  choice is yours!

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Basic Buttermilk Biscuits

1/3 cup butter, cut up

2 cups self rising flour (White Lily is good)

3/4 cup buttermilk

2 tablespoons melted butter

 

Preheat oven to 425ºF.  Cut butter in flour w/ pastry cutter.  Add buttermilk and stir just until all dry ingredients are incorporated.   Turn dough onto lightly floured surface and gently knead or fold over itself 4-5 times.    Folding creates multiple layers of dough and fat, giving rise to a tender, fluffy biscuit.

Pat or roll to ¾” thick; cut with a round biscuit cutter.  Pat or roll to ¾” thick; cut with a round biscuit cutter.   Bake for 12-14 minutes. Brush with melted butter fresh from the oven.  Serve warm.

Yield:  12-14 (1½”) biscuits or 7 (2½”) biscuits

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Recipe courtesy of Southern Living Magazine

Weight Watcher Skillet Cornbread

One of the Weight Watcher recipes I’ve tried recently…

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The cornbread was very moist and had great flavor.  I am a big fan of using buttermilk in baked breads and cakes and the buttermilk flavor came through strong for me.  I could’ve almost eaten this with a fork.  It was very good and I’ll definitely be making it as long as I do Weight Watchers.

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Weight Watcher Skillet Cornbread

1 cup uncooked cornmeal, yellow

1 cup all-purpose flour

2 tsp baking powder

3/4 tsp table salt

1/2 tsp baking soda

14 3/4 oz cream-style corn, canned

1/2 cup buttermilk

2 large egg whites

2 tsp corn oil

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Preheat oven to 400ºF. Coat an 8-inch square cake pan or 8″ skillet as I’ve done here, with cooking spray. (I used my pastry brush and brushed the skillet with oil.)

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Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.

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Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.

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Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.

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Weight Watcher Points Value 3 per serving.

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Stay tuned for more great Weight Watcher recipes.

My Valentine and Chocolate Cake

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My Valentine gift turned 11 this year. 

I made her a layered chocolate cake with chocolate buttercream icing.  This started out being for the cake eaters at her party, since she had requested an ice cream cake from the local Dairy Queen.  DQ Ice cream cake has no cake and I wanted some cake, myself. 

After she saw this cake, she changed her mind on the DQ idea and I picked up some Vanilla & Chocolate Swirl Ice Cream to go with the cake.  No Neopolitan this time! 

Handyman grilled hamburgers and hotdogs and talked to the adults (family) while the kids (8 of them) played outside.  There was some type of mystery they were investigating.  They’re all into Nancy Drew at this age and are intrigued by any type of mysterious finding!

After her party, we went to the mall to spend some of that birthday money.  She found a fluttery cream and brown skirt, a cream sweater and a fancy top.  At Claire’s she got a small coin purse and at Bath and Body she got shimmery lip gloss.  She had a blast shopping and enjoyed her birthday very much!

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Below is one of the best chocolate cakes you’ll ever eat.  This recipe was given to me by a friend years ago and happens to be my mom’s favorite cake.  It can be made as a sheet cake or a layered cake.

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Old Fashioned Chocolate Cake

2 C sugar
2 C flour
1 1/2 sticks butter
1 T baking soda
1 C buttermilk
2 eggs
1/2 cup baking cocoa dissolved in 1/2 cup hot water.
 
Mix all together.  Bake at 350 until done, about 40 minutes or until
toothpick comes clean.

Chocolate Buttercream Icing

  • 2 1/2 cups confectioners’ sugar
  • 3 tablespoons cocoa
  • 1/4 cup butter
  • 2 tablespoons heavy cream
  • 1 t. vanilla
  • In a mixing bowl, cream  cocoa, butter, heavy cream and vanilla. Add confectioners’ sugar until desired spreading consisteny.  This makes a stiff icing.  If you desire thinner icing, add small amounts hot water or hot black coffee until desired spreading consistency is reached.

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