Growing up, – when dinner preparations began, the question quickly arose – “are we having biscuits or cornbread?”. Such a staple of the southern kitchen, these “quick breads” were part of our lives. Well, I hope you enjoy this little photo essay on biscuits and country ham. I know my hubby did! Happy Sunday!!!
I love bowls and this vintage Bauer beauty was a birthday gift from my friend Pam.
I use buttermilk, and so the adding a bit of baking soda is a must.
Fresh cracked pepper, too…
The pastry cutter keeps your warm fingers away from the cold butter…that’s a good thing.
Add chilled buttermilk to a “well” in the center.
Stir with your favorite sturdy spoon just until the dough comes together. Quick breads, or those made without yeast, don’t want a lot of handling. Be tender.
Turn the dough out onto a floured board…
Gently pull together into a flattened ball…
Dust with flour…
And gently roll into a disc that is at least 1/2 inch thick…
Using your favorite biscuit cutter (or drinking glass rim dusted with flour), make up your biscuits.
The scalloped edges are so pretty, aren’t they?
Biscuits need to be touching each other when they are baking. This helps them rise and become fluffy all the way through!
I like to dust them with flour when they come out of the oven and are still warm, especially if I think I’ll have leftovers. It seems to help them remain soft.
This Sunday, we’re having country ham n eggs, with grits and “red-eye” gravy.
Scrambled eggs with country ham…
An egg tip… pour eggs into the pan after it is warm, then let them “set up” before stirring the first time. Stir, or turn, occasionally until they thicken, then remove them from the heat for the fluffiest scrambled eggs!
Some acidic fruit really makes a great impression on the buttery flavors we are having for our breakfast. Try toasting your grapefruit half with maple syrup!
My husband is a happy guy on Sunday morning, or anytime there are biscuits involved!
Have a wonderful week! And add some biscuits to your life. All smiles.