Buttermilk Biscuits

Now that I live down south it is a rule that I have to make lots of biscuits or they will send me back up north. I don’t really like the snow so I make lots of biscuits. Just kidding about the rule. Not about the snow, though.

I really just make biscuits because I think they taste great. I still don’t like sweet tea, but that hasn’t really posed a problem yet.

I make biscuits often enough that I can say with pretty good authority that this is a really great recipe. Down here in North Carolina we can get White Lily flour and it makes a nice light biscuit. Biscuits are a great option for Thanksgiving because you can make them ahead of time. Just freeze and then when you are ready to bake just pop them in the oven.

The technique that gives these biscuits their flaky layers is laminating or layering. When you are making puff pastry or croissants you laminate the dough by making layers and then placing butter between the layers. With these biscuits you don’t spread any extra butter between the layers but you do fold it like you are folding a piece of paper to create the layers.

You want to make sure that you handle the dough as little as possible and you want to keep it as cold as possible. The more you handle the dough, the more the glutens release. So in this sense, biscuit making is really the opposite of bread making.

Some people make square biscuits, which is a really good idea. This way you don’t have scraps and all of your biscuits are done in the first cut. If you want soft sides you can place the biscuits close together when you bake. This will also help them rise a bit more.

So, if you are looking for some great biscuits that will be sure to impress your family and friends, I have your perfect recipe. Enjoy!

Source: Food.com

Buttermilk Biscuits
Recipe type: Bread
  • 2 cups All Purpose Flour (plus a little bit more for dusting)
  • ¼ teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter, very cold
  • 1 cup buttermilk
  1. Preheat oven to 450 degrees
  2. Combine dry ingredients with a whisk and the cut your cold butter into chunks into the flour. Cut into your flour mixture until it is the size of peas.
  3. Add the buttermilk and then mix until just combined. Do not overmix. Your dough should be very wet so if you think you need to add a little more buttermilk go ahead.
  4. Place your dough onto a floured surface and then pat it out until it is about ½ inch thick. Do not use a rolling pin for biscuits.
  5. Fold your dough over 5 times (just like you are folding a piece of paper.)
  6. Using a biscuit cutter, make rounds. Just use an up and down motion do not turn your bisuit cutter from side to side.
  7. Place biscuits on a baking sheet and bake for 10-12 minutes or until golden brown on the tops.

Creamed Spinach With Bacon

My oldest daughter Ella loves spinach. She likes to tell people that, too. She will ask people to guess what her favorite food is and when they answer “chocolate” she very proudly answers “nope, it’s spinach!!”. Ella wants to guest post one of these days and I told her if she writes something up I will show her how to do a post. She has invented a brownie smoothie that we are going to whip up this weekend, so stay tuned!

She wanted to say hi:-)

So, I usually try to pick up a bag of spinach whenever we are at Trader Joe’s. I usually just saute it in some garlic and olive oil, but recently I wanted to change things up a bit and make some creamed spinach. I found this recipe on Simply Recipes and it was delicious. The bacon and onions add lots of flavor and the classic white sauce (or bechamel) give the spinach some creaminess that we all loved.

This was a great side dish and the one thing that I will say is that you need to make sure that you drain all of the water from the spinach that you can. Any extra water left dilutes the sauce and takes away from the flavor.


5.0 from 1 reviews
Creamed Spinach With Bacon
This recipe is adapted from Simply Recipes - the bacon lends a wonderful smoky flavor to the creamy greens.
Recipe type: Side
  • 1 pound spinach
  • 3 strips of thick cut bacon, finely chopped and uncooked
  • 1 clove garlic - minced
  • ½ medium onion - chopped fine
  • A pinch of nutmeg
  • Salt and pepper to taste
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup whole milk (you can use skim here, but your sauce will not be quite as thick or as rich)
  1. Steam the spinach until wilted and then drain the spinach to remove all water. Press the spinach into the sides of a colander to remove as much water as possible. Chop the spinach and then set aside.
  2. Cook the bacon in a saute pan until almost cooked and then add the onions and garlic. Cook until the onions are translucent.
  3. To make the white sauce melt the butter in a saucepan and then add the flour. Stir to cook for about 1-2 minutes. Slowly add the milk and then stir until thick.
  4. Add the spinach and bacon mixture to the white sauce and then stir until combined. Add nutmeg, salt and pepper and then cook over heat for a few minutes. Serve and enjoy!