In a small bowl, combine the buttermilk and egg. Growing up my family always served biscuits with Sunday dinner and definitely at all of our family get-togethers
What’s not to love about homemadebiscuits. They are one of my favorite indulgences, and I am always coming up with new varieties, including blueberry, cinnamon, feta and spinach cheese, and cheesy beer biscuits
Maybe because I read the words “flaky layers” and immediately wanted to close my browser because I still have residual laminating shock from making homemade croissants a few weeks back (which are amazing, really, but they definitely do not fit in my easy-to-make requirements for breakfast
They definitely had more height and the buttermilk flavor came through even more. I’ve only been there 3 times in my life, but the taste of their famous biscuits has stayed forever etched in my memory and taste buds. The recipe that follows does make about 3 dozen, 2-1/2 inch biscuits. 2-1/2 inch biscuits
Measure out buttermilk, and put it in the freezer while preparing the other parts of the recipe. Combine buttermilk and melted butter, and stir with a fork
Stir in the buttermilk with a wooden spoon. Place the biscuits into a greased cast iron pan or if you don’t have one, a round cake pan or casserole dish will do, with the sides of the biscuits just touching
How cool is it that you can find the recipe and story about these biscuits on their web site. I divided the dough and created the biscuits with my ice cream scoop
A cake that amazes not only with its taste, but also with it look too. A layered dessert that although it is not prepared very easily, the pleasure that offers after you have tried the first piece will assure you that all your effort and time spent was worth it
In a separate bowl, whisk the buttermilk together with the egg, and add this to the flour mixture and stir with a fork until combined, then gently stir in the blueberries
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