I have been on a quest to make delicious biscuits. Honestly, I feel guilty serving my kids those canned ones, especially since I love to bake.
However, until today I have not been successful. I don't like using shortening and that really limits the recipes out there. Every recipe I have tried has resulted in hard, short hockey pucks. But today I finally found a winner. These Southern Buttermilk Biscuits are delicious and are made of butter instead of shortening!
I didn't have buttermilk on hand so I added 1 tbsp of white vinegar to a cup of milk and let it sit for five minutes. I also found the biscuits a bit too salty, so next time I will lower the salt by 50% or so. But these biscuits turned out fluffy, buttery and soft. In other words, heavenly. And I was able to use my food processor.
You can see my little L Tremain Butter Bell
behind the biscuits. My mom gave this to me on my birthday and I absolutely love it. We have been trying to eat more "natural" dairy like whole milk and butter, but I hate spreading hard cold butter on my pancakes. So I just add a stick of butter to my butter ball and I can keep it at room temperature for a week or so. I just change out the water every 2 or 3 days. So far the butter has stayed fresh, even through this hot Texas summer.Fresh biscuits and real butter. Hungry yet?
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