I have found that SACO powdered buttermilk works pretty well in
recipes. It also pretty much never spoils.
James Brothers, RPA
[log in to unmask]
On Jan 10, 2007, at 20:16, Clara Callahan wrote:
> 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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