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. > > To subscribe, change options, or unsubscribe, please see the > instructions > at http://listlva.lib.va.us/archives/va-hist.html > > > To subscribe, change options, or unsubscribe, please see the > instructions > at http://listlva.lib.va.us/archives/va-hist.html To subscribe, change options, or unsubscribe, please see the instructions at http://listlva.lib.va.us/archives/va-hist.html