Boy, have we been pummeled by the stomach bug this weekend! Three of us (myself included) have been down and out. Here’s hoping my husband can escape it!
Obviously, I have not been able to do anything exciting in the kitchen this weekend. This makes me very sad! Hopefully I can change that soon. For today, I am posting a recipe I tried a couple of weeks ago from the Pioneer Woman’s cookbook for buttermilk biscuits. This recipe is very easy. It does make A LOT of biscuits, so it’s a great recipe if you are feeding a crowd. Otherwise, be prepared to freeze them or give some away to a lucky neighbor! Since the recipe calls for both shortening and butter, these biscuits are very buttery and rich. They would be perfect with ham. My husband had one with pork on it and declared it delicious!
Buttermilk Biscuits (From The Pioneer Woman Cooks! Recipes from an Accidental Country Girl) 4 cups all-purpose flour
1 1/2 tsp salt
2 1/2 tsp baking soda
1 1/2 tsp baking powder
1/3 cup shortening
1/3 cup cold butter (5 1/3 tablespoons), cut into pieces
1 1/4 cups buttermilk
Preheat the oven to 450 degrees. In a large bowl, combine all the dry ingredients. Stir together. Add the shortening and cold butter pieces. With a pastry blender or two knives, cut in the shortening and butter until the mixture resembles coarse crumbs. Pour in the buttermilk and mix gently with a fork until just combined. The biscuit dough will be sticky, not overly dry or crumbly. Lightly flour a clean surface. Turn the dough out of the bowl and roll to a 1/3- to 3/4-inch thickness, depending on how thick you like your biscuits. Cut rounds with a biscuit cutter and place them on a cookie sheet. Bake for 11-14 minutes, until golden brown. Do not underbake or biscuits will be doughy.