Here’s what I made myself for Mother’s Day Breakfast…it was cold out and no one was home and I had a hankering for something sweet to go with some “Devil’s Kiss” coffee from Hypno Coffee. So I made this biscuit recipe (below) and rolled it out and spread some butter, brown sugar, and cinnamon on it; rolled it up and sliced it into rounds, then baked it. I made a simple icing with butter melted, some confectioners sugar and a little milk. Very satisfying!!! The simple little joys of celebration!
Buttermilk Biscuits (from White Grass Flavor Cookbook)
We use this recipe for ham biscuits, a favorite hors d’ouevre for catering events. They’re also good for breakfast or with soup.
2 ½ cups all-purpose flour
2 tsp. salt
4 tsp. baking powder
2 tsp. sugar
1 tsp. soda
10 Tbs. butter, at room temperature
1 1/3-1 ½ cups buttermilk
Preheat oven to 400%.
Place flour, salt, baking powder, sugar, and soda into a large mixing bowl. Blend ingredients together. Cut in butter with 2 dull knives or a pastry cutter until the butter is reduced to about the size of peas. Use your hands to press butter lumps out of flour. Make a well in the flour mixture and pour in 1 1/3 cup of buttermilk. Stir with a fork adding more buttermilk if dry or more flour if too wet.
Form into a ball with your hands, so that it is not sticky. Knead dough a few times on a floured surface. Roll to about ½ inch thickness. Cut biscuits into round shapes with a biscuit cutter or a glass. Place on baking sheet about ½ inch apart and bake immediately for 10-15 minutes or until they start to brown. Remove from the oven and cool. Makes 1 dozen large biscuits and about 2 dozen small ones. Store in plastic bags. This recipe doubles well.