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buttermilk biscuits

This Method Will Give You The Most Beautiful, Old-Fashioned Biscuits You’ve Ever Seen

29 September 2017
Anna - TasteeRecipe
11 Comments
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, buttermilk, buttermilk biscuits, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lemon juice, Libby, McCormick spices, milk, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vinegar, Vlasic, Wesson vegetable oil, whipped topping

The Aromas Alone Are Enough To Make Your Mouth Water!

I can’t imagine a proper Southern meal without biscuits, and I know a lot of people who feel the same way. My husband says biscuits should always be served with gravy but I don’t necessarily agree. Of course, biscuits and gravy is a dish that’ll pick you up any day, any time, but I actually prefer serving biscuits with soups and stews!

When it comes to homemade biscuits, there’s only one way to go if you want to do it right. At least if you ask me. And that is to make them from scratch, using buttermilk. This recipe is exactly how I’ve made my biscuits ever since I first started baking (it’s been longer than I care to remember!)

If you don’t happen to have buttermilk at hand, you can still make these right away as long as you have milk and a little bit of lemon juice or vinegar. Sometimes I forget to buy buttermilk but I always have vinegar, so I can pretty much make these any time.

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Serve with butter or your favorite jam.

Be A Gobbler For This Savory Cobbler

10 May 2016
jessicafaidley
0 Comment
baking powder, baking soda, Bertolli extra-virgin olive oil, bisquick, black pepper, Bob's Red Mill, buttermilk biscuits, carrots, casserole, celery, cheddar cheese, chicken cobbler, Clabber Girl, College Inn chicken broth, comfort food, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, Green Giant frozen peas, heavy whipping cream, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, mushrooms, onion, parmesan cheese, recipe, Thyme, TruMoo milk, Tyson chicken, Wesson vegetable oil

I am a HUGE fan of any kind of cobbler. Apple, cherry, peach; you name it, and I’ll eat it. However, much to my amazement, I had no idea that cobblers could also be made with savory ingredients like chicken, veggies, and gravy. When I came across this recipe, it kind of blew my hair back a bit.

 

Who would have thought that my dream of eating cobbler for dinner would ever come true? After all, mama always said that dessert came after you cleaned your plate, right? Well, mama will be pleased to know that this chicken cobbler is the main course of my meal! Guys, I’m really excited about this one, and you should be too!

 

Recipe and photo courtesy of Spicy Southern Kitchen.

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

 

 

Quick Tip: Make sure to liberally coat your baking dish with a layer of Pam cooking spray to avoid sticking.

 

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