Buttermilk Biscuits

I didn't get to do a regular blog together yesterday because I did the review the on Bocanova, but I made buttermilk biscuits and poached eggs for dinner.

Here is the recipe for nice flaky buttermilk biscuits. This recipe is really easy, just a little time consuming, but well worth the work. That's my blog for today, and my recipe for the week.

I'm still working on the fried chicken recipe with help from my sister-in-law Victoria, and hopefully I'll have that completed by the end of next week. This is a recipe I don't want to rush. Fried chicken is a classic recipe, and it is one of those dishes that is in the ultimate comfort food category. I want to have a recipe that is worthy of that title, with a twist and a turn that will rock fried chicken.

There is another pizza party here this Sat. and we are going to crank up the wood oven. We got about 20 people coming over, and I'm looking forward to seeing some folks I haven't seen in a while, serving up some killer pies, and playing some music. Maybe some pictures will follow. No blog Saturday, mise en place will take all day.

That's it.


Peace,

Make Food/Not War

What I ate today:

Breakfast: 2 scrambled eggs and 2 buttermilk biscuits

Lunch: Couple pieces of Salumi, grilled vegies

Dinner: chicken quesadilla, whole beans, rice, salsa, mint tea

Exercise today: 4 miles walking

                                                                    + Recipe of the week +

Buttermilk Biscuits:

Ingredients: (makes about 18 biscuits)
2 1/4 cups of buttermilk
4 cups self rising flour + extra for rolling
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 tablespoon salt
2/3 cup shortening

Instructions:
1) Preheat oven to 400 degrees and grease a baking sheet
2) Combine the sugar, flour, salt, and baking powder in a large mixing bowl and mix well.  Then cut the shortening with the dry ingredients until it resembles coarse cornmeal. Then add 2 cups of buttermilk and mix into a large ball until the dough is moistened.
 3) On a lightly floured flat surface roll out the dough to 1 inch thickness and the cut the biscuits. I use a measuring cup.
4) Place the biscuits on a greased baking sheet and coat them with the remaining 1/4 cup of buttermilk. Bake on the middle rack for 15 minutes or until they are golden brown. I set the timer at 12 minutes and check and reset if necessary.
                                           
                                                 What I ate today and exercise below the photo.