Sunday, January 24, 2010


Hunter's science experiment this week. Turned 2 cups of heavy cream into butter...

and 3/4 cup buttermilk.

Hunter decided to make Buttermilk Cheese Biscuits with the remaining butter and buttermilk yesterday.

They were delicious.



  1. 1
    At least 30 minutes or up to 2 1/2 hours before serving: in a medium bowl, stir together flour, baking powder, baking soda and salt.
  2. 2
    With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
  3. 3
    Stir in cheese and buttermilk just until dry ingredients are moistened.
  4. 4
    Place on a lightly floured surface.
  5. 5
    Gently knead ten to twelve times.
  6. 6
    Roll or pat to 1/2-inch thickness.
  7. 7
    Cut with a 2 1/2-inch biscuit cutter dipped in flour.
  8. 8
    Place biscuits on an ungreased baking sheet.
  9. 9
    If making ahead, cover and refrigerate up to 2 hours.
  10. 10
    About 25 minutes before serving: Preheat oven to 425-degrees for 10 minutes.
  11. 11
    Bake biscuits for 12-14 minutes or until golden brown.

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