Monday, July 9, 2012

Tomatoes =Biscuits

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….


tomato biscuit

But first:

Buttermilk Biscuits


  • 3 cups self-rising flour
  • 1/2 cup shortening
  • 1 cup cultured buttermilk


3 cups sr flourPut flour in mixing bowl.

spectrum shorteningI use a non-hydrogenated shortening!

flour shortening blendUse a pastry blender or fork to cut-in the shortening. It should have some pea size lumps when it is ready.

one cup buttermilkAdd one cup of cultured buttermilk (I made my own using raw milk…learn how here.)biscuit doughMix with a wooden spoon (or in true southern style..use your hands.) It may be slightly sticky, but that’s okay.

floured boardFlour your board, a tea towel, or just the clean counter.

knead doughDump out your dough. Knead lightly a few times.

gathered dough scrapsUsing the heel of your floured palm, pat out the dough to about 1/2 inch thickness.dough and cutterDip your biscuit cutter (or even a glass) in a little flour.

biscuit cutterStart 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)dough scrapsTake those scraps of dough and gently knead them together.gathered dough scrapsAnd keep cutting.

cut out biscuitsYou should have about 1 dozen biscuits. Place in an oven, preheated to 425 degrees F.

In about 12 short minutes, you will have these:fresh biscuits

Yummy! You can brush the tops with butter. I highly recommend it!

wrapped warm biscuits


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