Southern Buttermilk Biscuits

I've been looking for a recipe of biscuits that can freeze for later use.
One day, I spent a couple hours making several batches to go in the freezer, of a different recipe. They turned out a little hard. My husband would ask, if we were going to have rock biscuits with dinner again. haha I was a little glad to see them gone.

This recipe is much better, but I'm always looking for new ones. If you have any to share. Please send them to me.



2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk (approx)

Directions:
Preheat your oven to 450°F.
Combine the dry ingredients in a bowl.
Cut the butter into chunks and cut into the flour until it resembles course meal.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk.
Turn the dough out onto a floured board.
Gently, PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more.
Handle the dough at little as possible.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not over bake.

*Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
*The dough must be handled as little as possible or you will have tough biscuits.
*I have found that a kitchen aid or food processor make a better biscuits, because the ingredients stay colder and there's less chance of over mixing.

*Note: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
Simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.



After frozen place in a freezer safe bag for later use.

I found this recipe on food.com


Blessings,

I heart my cast iron skillet!

I have had this skillet for 29 years now, its just a baby in cast iron skillet years, and will last me lot longer. They just get better with age, if you take care of them.
When I was visiting my sisters, I was looking at her cast iron skillet. Its looked so smooth and shiny.
Made me realize it was time to once again season my skillet. Seasoning a cast iron skillet is a natural way of creating a non-stick surface.
Here's how I season my skillet.

Heat oven to 250 degrees. Using two racks in the oven. Place one in the middle of your oven. Another on the bottom with a foil lined cookie sheet, to catch any drippings from your cast iron skillet.

There may be some smoke, so you may need to open a window or use your oven fan. I've never really had any problem with smoke.

Rub a thin layer of shortening, like Crisco, lard, or bacon grease, all over the inside, bottom, and sides. I have used liquid vegetable oil, but I wasn't happy with the turn out, it left a sticky surface on my skillet and didn't season properly. The stickiness did go away after a time or two using it.



Place the skillet upside down on the top rack over the foil lined cookie sheet.

Bake cast iron skillet for 1 to 2 hour. Allow skillet to cool. It will be very hot! If your pan is new you will need to repeat this process 3 to 4 times to get a good seasoning bond. When it comes out of the oven wipe off any excess oil.

When the pan is perfectly seasoned, it will be smooth and shiny and very black in color.



I re-season my skillet when food begins to stick to the surface or rust spots show up.
Happy skillet seasoning,

Blessings,

Chocolate chip cookie anyone?

Let this be a good day, full of joy and love,

Red Onion

Yellow Cucumber

Have you ever seen a round yellow cucumber?

I had never seen one until this last summer.

Crazy.

What will they think of next?

Cauliflower

Cauliflower is so cool looking. Don't you think.

Salad

I've been feeling fat for a couple of weeks. It may have something to do with our beach trip. hehe,

I need to eat more of this.

Until Tomorrow,

Apple Butter, Yumm!

I'll continue with my four legged friends later this week.

I wanted to share with you what I made this weekend. A friend brought us some homemade apple butter and biscuits in to work on Thusday, " It was so yummy." I wanted to try to make it myself. I had never tried this recipe before.

I'm sharing just in case you want to try some yourself.

Crock Pot Apple Butter

8 cups apples - sliced and unpeeled ( I used Wine saps)

4 cups sugar

4 tsp. cinnamon

2 tsp. allspice

2 tsp. nutmeg

2 tsp. cloves

Stir all ingredients together. Place in crock pot; uncovered, cook on high for 8 to 10 hours. It isn't necessary to stir. Put in sterilized jars and seal in water. Bath 10 minutes. May also kept in refrigerator or freeze. Should make about 12 (8oz.) jars.

I did stir mine, several time ... just couldn't leave it alone. I put mine in the freezer, in little bags. Didn't have any small jars, but, I love that idea , they would make great gifts.

I ran mine through the blender to make it smoother. It was a little lumpy.

enjoy!

farm fresh eggs

Omelet Anyone?

We had a customer bring us fresh eggs in to work the other day.

but, before I could use them of course I had to take a picture of them. I just love the soft brown color of fresh eggs.

“Although I cannot lay an egg, I am a very good judge of omelettes”

George Bernard Shaw quotes