Last weekend I made The Best Chocolate Sheet Cake Ever. It involved buttermilk, which only comes in half-litres. I’m a bit lactose-intolerant, so I rarely have or use regular milk, much less buttermilk. But I spotted it in the fridge this morning and didn’t have the heart to just pour it down the sink. But what could I make with it? Something not cake– it was, as promised, a very good cake, but there are only two of us and it took us nearly a week to eat it all. It doesn’t fit in with the long-term plan of being able to fit into my pants. I’ve gained a little weight over the past year, but I’d rather not go out and buy new pants if I can just exercise a little and use the old ones.
Anyhow, pancakes? Nope. I used all the eggs last week and forgot to get new ones. But biscuits are a nice breakfast that don’t require eggs. Buttermilk biscuits! I cracked the ol’ Joy of Cooking to get a basic recipe. It’s really fast and easy.
A cup and 3/4 of flour, a teaspoon of salt, two teaspoons of baking powder and a half a teaspoon of baking soda are mixed together, then about a quarter cup of cold butter is cut into it, pastry-style (I should’ve used the food processor!). Then a cup of buttermilk is mixed in, then the dough is turned out and very briefly kneaded. Roll it out, cut into circles and bake in a 450F oven for 10 minutes.
Fresh out of the oven, biscuits are sooo good. I served mine with jam and a glass of soy milk. Haha!