Buttermilk Biscuits, Colorado Autumn & Great Grandmother’s Recipe

by on October 8, 2011

After much nagging, Randi Levin sent us this pic of hers along with her Great-Granny’s recipe of Buttermilk Biscuits. She wrote, “A stranger took this pix of me by the Rheins River on my last day at Frankfurt, as I wandered among the many beautiful museums. I was looking into the sun, thus not a good pix, but I was really there!”

 

Randi lewin cookbook author

Randi enjoys recollecting her childhood days spent in her Grandmother’s kitchen: “Heavenly is the only world I can think of to describe these mouthwatering, puffy, little breads. Perfect to make with little ones, as they can help knead the dough, roll it out and then cut it into personal little shapes. Additionally, if you wish to make a double batch, have the kids practice their fraction skills by asking them to double this recipe for you. Add a little history lesson as well by discussing that this recipe dates back to the late 1800s, when people fed their families with the little that they had available and that many of the foods we enjoy today originated from recipes developed many moons ago.”

 

Ingredients for Buttermilk Biscuits:

Makes 8-9 small biscuits or 4-5 larger ones. Preheat oven to 400 degrees F at higher elevations, or 425 degrees F at sea level.

  • 2 cups plus 2 tablespoons flour
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon Sea Salt
  • 1/3 cup shortening
  • ¾ cup buttermilk

Method:

  1. Grease a 10 X 2 inch round pan with butter or margarine.
  2. Mix the dry ingredients in a large bowl until combined. Cut the shortening into the dry ingredients using 2 knives or forks until the ingredients are coarse and crumbly. Gradually add the buttermilk and mix until all ingredients are incorporated.
  3. Knead the dough a few times on a lightly floured surface and then pat the dough out to about 1 inch thick.
  4. Use a variety of 2-3 inch straight or serrated sided cookie cutters to cut out various shapes.
  5. Place each biscuit onto the prepared cookie sheet and bake for 15-18 minutes or until golden on top.

She ended with a lovely photograph, “Tasty Buttermilk Biscuits are ready in no time. Enjoy them with this pic of autumn leaves. The yellow leaves are aspen leaves in the fall sitting on a bunch of grass and Shata Daisy leaves! That lovely elk against the rainbow almost looks like a statue to my eyes.”

 

Autumn colours on aspen trees

 

Variation:

Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ½ cup raisins and/chopped nuts.  

 

Randi’s great-granny’s tip:

If using raisins, soak them for 10 minutes in very hot water, and then drain the water, pat the fruit dry and then add. You will want to do this for some children who have eaten a dry raisin think that the flavor is nasty, thus will refrain from eating these healthy little delights in the future. Or for a savory flavor: Add ¼ teaspoon dill, ½ teaspoon powdered garlic and ¼ teaspoon onion powder.

 

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