Recipes

Warm Morning Goodness:
Corn Bread
Biscuits
Pancakes
Corn Cakes (Sweet)

Pies and things:
Pie Crust
Jam Pockets

Small Dishes:
Mushroom Stuffed Bread
Chicken Whiskey Wontons
Savory Corn Cakes

Soups:
Eggplant Soup
Squash Soup
Chicken Stock
Vegetable Stock

Drinks:
Agua Fresca

Copyright 2004
Jade A. Zabrowski

Biscuits

3 1/2 cups cake flour
1 teaspon soda
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup butter
1 1/2 cups cultured Bulgarian buttermilk

Extra flour to flour the board
oiled baking sheet

Preheat oven to 450 degrees

How to make Biscuits:

Put the dry ingredients into a bowl. Cut in the butter, then add the buttermilk and push the dough into a ball. Do not handle this very much, just enough to get it into shape to place onto the floured board to roll out.

Place the dough on a floured board and pat it into a round 1/2 to 3/4 inch thick. Don't use a rolling pin for this and don't handlee the dough very much. Cut out 2 or 3 inch rounds using a cookie cutter or glass. It's best to oil the cutter, as the dough is kind of sticky.

Place the biscuits on the baking sheet and bake 100 to 12 minutes at 450 degrees.

A Note on Ingredients:

Use cake flour, it's better for biscuits. Use buttermilk with live cultures: I use Berkeley Farms Bulgarian Buttermilk. Other cultured buttermilk will work, but the bread will be more dense and less moist and wonderful than with the Bulgarian.