Butter

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.

Ingredients

• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, chilled
• 4 ounces sharp cheddar cheese, shredded (about 1 cup)
• 3/4 cup buttermilk (I use powdered buttermilk and water, which can be found in the baking aisle at the grocery store)
• 2 tablespoons buttermilk

Directions

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.