Well I still have the some buttermilk in the fridge, it’s not expired yet.
And I have a few people actually reading my posts (so excited about that, and they aren’t even related to me)
One such reader, Carol, lives here in town, took pity on me, and gave me the recipe she uses for buttermilk biscuits.
Such a thoughtful gesture. She lives here in town. I’m going to have to try and make them again. When I see her next, she’s sure to ask me if I did. I can’t lie and just say I did. She’ll want to know how they came out. The recipe works for her after all.
So I wait a few days. Get my nerve up. We like breakfast for dinner. So I tell hubby I’m going to try again.
And we have a whole loaf of bread for toast.
So here’s the new recipe for Buttermilk Biscuits
Okay Joan, (this is Carol) We have a great biscuit recipe in an old cookbook from Byron UMC.
2 cups White Lily S.R. flour
1/4 cup oil and
3/4 cup buttermilk
Put flour in bowl; then measure oil into a measuring cup (1 cup) and fill with buttermilk. Pour liquid into flour and stir with spoon. (May have to add extra milk or flour to make the right consistency.) Put out on floured pastry sheet or waxed paper and knead a few times (this I learned is the secret to good biscuits—biscuit maker at Hardee’s taught me this). Pat out and cut with cutter—-425 for 20 minutes. I have good luck with these.
I can do this.
Carol has faith in me.
The recipe came from a church cookbook.
The recipe was submitted by Mrs. Miriam Dawkins.
I even go out to the store and make sure I have “White Lily” flour.
Ok, flour measured, she didn’t say to sift it but I want to give this recipe every chance. So I sift it.
Next, oil and buttermilk. I guess they need to get to know each other first before introducing them to the flour. (It’s probably some chemical reaction that happens between the two) I’m going to follow these directions, exactly.
So far so good.
Now I have to put it together. Deep breath.
It looks like dough should. I’m doing good.
Knead it a few times. A few? Three times, five times? I settle on four.
Time to pat it out and cut it. I’m not going to mess with this dough twice. I’ll make square biscuits like my grandma used to. No re-rolling.
No instruction on greasing the pan so I lightly grease, just in case.
Time for the oven to take over. 20 minutes. I set the timer for 19. I want to be waiting when they’re ready.
Open the oven door slowly….
They look the right color…
Ok, take them out of the oven….
All I can say is….
Thank you Carol!
And the Byron United Methodist Church Cookbook!
Can you see how fluffy they are?
And they taste even better!
I did have a backup plan to share if these didn’t work out. I wanted to get a copy of the cookbook to share with everyone. My friend, Tracy, Had a copy of one of the church cookbooks. It wasn’t the one with this recipe in it but it did have a recipe I knew, absolutely knew, wouldn’t fail.
Here it is:
Jody (last name omitted)
1. Combine 3 well placed hints with 2 well-timed pitiful looks and a compliment (two if small).
2. Listen carefully for the mixer, then the oven timer.
3. When Marle takes them out of the oven, apply butter or margarine liberally before cooling occurs.