I have a question: how does one tell when buttermilk goes bad?
I cook with it, but the thought of taking a swig makes my ears curl. My mother and father both drink the stuff or crumble up cornbread in a glass and pour in buttermilk and eat it with a spoon, at which point I usually have to leave the room...
Excalibur131 <[log in to unmask]> wrote:
See my last post about what to do with southern biscuits. Yummy!
Buttermilk is one of the key ingredients, perhaps the key ingredient, to
great southern biscuits. I wonder how many people have ever had buttermilk,
much less bought any? I wonder how many have ever cooked with it? I don't
know what it is or how to describe it, but buttermilk gives southern
biscuits something special. Maybe a twang? Maybe something in the texture?
Maybe some taste that's there so faintly, yet is so wonderful? I don't know,
but I sure love them.
I've also been taught that when you say "knead lightly" that is exactly what
you mean; none of this pounding and beating until the mixture turns into a
big dough ball.
Tom
Eastern Shore & More Forum
http://www.easternshoremore.com/forum/
----- Original Message -----
From: "Sunshine49"
To:
Sent: Wednesday, January 10, 2007 2:03 PM
Subject: some recipes
> All this food talk made me get out my old family recipes, so before
> we run out of our allotted 50 posts for today:
>
> SOUTHERN BISCUIT RECIPE
>
> 2 c flour
> 2/3 tsp. salt
> 1/2 tsp soda
> 3 Tblsp. shortening
> 3/4 c buttermilk
>
> Combine flour, salt, and soda. Cut in shortening until it resembles
> coarse crumbs (I use two table knives- it is important to get it
> crumbly, this adds to the light texture- this is also the secret to
> light pie crusts). Add buttermilk and stir till well blended. Turn
> onto floured board and knead lightly, 3 or 4 times. Roll to 1/2"
> thickness, cut with a 2" biscuit cutter, drinking glass, or small
> juice glass. Place on lightly greased baking sheet and bake at 450
> for 12-15 minutes. Makes 1 dozen.
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