Summertime and the living is easy….not really easy…but definitely better! Yes, summer brings its own busyness…gardens to tend…clothes to hang on the line…preserving the bounty…picnics and barbeques to attend. Summer is busy, but it is a good busy!
This morning I spied some fresh tomatoes sitting on the counter; which made me want a tomato biscuit. Not really on the diet…but these are the first tomatoes of the season…so….
Breakfast:
But first:
Buttermilk Biscuits
Ingredients:
Put flour in mixing bowl.
I use a non-hydrogenated shortening!
Use a pastry blender or fork to cut-in the shortening. It should have some pea size lumps when it is ready.
Add one cup of cultured buttermilk (I made my own using raw milk…learn how here.)
Mix with a wooden spoon (or in true southern style..use your hands.) It may be slightly sticky, but that’s okay.
Flour your board, a tea towel, or just the clean counter.
Dump out your dough. Knead lightly a few times.
Using the heel of your floured palm, pat out the dough to about 1/2 inch thickness.
Dip your biscuit cutter (or even a glass) in a little flour.
Start cutting out your biscuits, and place them on a parchment lined baking sheet. (you don’t NEED the parchment, but it does make clean-up super easy)
Take those scraps of dough and gently knead them together.
And keep cutting.
You should have about 1 dozen biscuits. Place in an oven, preheated to 425 degrees F.
In about 12 short minutes, you will have these:
Yummy! You can brush the tops with butter. I highly recommend it!
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