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Tuesday, November 27, 2012

Mile-High Buttermilk Biscuits

Every good soup needs a biscuit.  
Every good fried egg needs a biscuit to sandwich between.
Every spoonful of homemade jam needs a biscuit to be slathered on.  
We all just need a good buttermilk biscuit.

mile high buttermilk biscuits (sweetandsavoryfood.com)

Children are painful.

Literally, painful.  It starts with birth {and we all know, how painful that is, I won't go into details}, then we move onto sore muscles from cradling an infant 23 out of the 24 hours a day, not to mention the lack of sleep, then you have to start chasing them around the house as they crawl, then walk, all the while you are stubbing toes and tripping over toys.

And did I mention that biting/hitting stage?  Where they think it is hilarious?  I tell you, nothing will make you whip around quicker from the kitchen counter than a swift bite to the inner thigh, with a laughing toddler behind you.

Saturday while minding my own business with the little miss on my lap, she suddenly flew her head back right onto the bridge of my nose.  Talk about immediate tears and having the wind knocked out of me.  An immediate headache, and many doses of ibuprofen later, I am now down to a mild headache and a grey bruise crossing my nose.

It's fun being a mother.

All I really want for Christmas is a massage.

mile high buttermilk biscuits (sweetandsavoryfood.com)

Luckily, before I got a swift kick to the face, I made these biscuits.  Heavenly!  I had taken some soup out of the freezer earlier in the day, and well, we certainly couldn't eat just soup. Enter in this biscuit.  I have finally tweaked my recipe and I am officially never altering it again.

It's perfect.

Mile-High Buttermilk Biscuits
2 c. flour
2 1/2 t. baking powder
1/4 c. sugar
1/3 c. unsalted, cold butter
1/4 to 1/2 c. buttermilk

1.  Preheat oven to 450 degrees.
2.  In a bowl combine all dry ingredients.  Cut cold butter into small chunks and using a pastry blender, knife or fork, cut butter into dry ingredients until coarse crumbs form.  
3.  Slowly mix in buttermilk, until dough starts to come together.  Use as much buttermilk as needed to get the dough together and slightly wet.
4.  Flour a flat surface, along with the dough so it doesn't stick, and flatten dough to 1 in. thickness.  With a round cookie cutter or glass drinking glass, cut out biscuits.  
5.  Lay on greased baking sheet and bake for 12-15 minutes or until golden brown.  

Yields 6 biscuits.

mile high buttermilk biscuits (sweetandsavoryfood.com)

Would you like to comment?

  1. I love biscuits but have never made them, must try these!

  2. Steph@ Been There Baked ThatNovember 27, 2012 at 8:49 PM

    I'm glad my kids never went through the biting phase. I like that frame!

  3. one of my kids was a biter when they were little - that's not a fun time! Good thing your nose didn't break.

    But the biscuits? They look amazin'!

  4. Jolene (www.everydayfoodie.ca)November 28, 2012 at 9:18 PM

    Love the craftiness! I wish I was even a little bit crafty ...

  5. Does this call for self rising or all purpose flour? It doesn't specify...