A few weeks ago I became part of a herdshare program, which allows me to get milk from a local dairy farmer. Although a fair amount of trouble, I’ve been very excited about it. The milk comes whole (unskimmed), of course, so I’ve been making butter with the cream. This also gives me quite a bit of buttermilk, which I never developed a taste for to drink (to my father’s chagrin). What to do with all of this buttermilk? One answer is buttermilk biscuits.
My lovely wife has been a fan of Christy Jordan’s Southern Plate for awhile, and, as it turns out we’re now neighbors of Christy (she lives in Madison, Alabama–she’s not stopped by yet, but we’d love to have her and the Jordans over). Today I tried out Christy’s recipe for buttermilk biscuits, a Southern staple. I’m able to do Christy one better, though, as I have homemade butter and buttermilk.
The Southern Plate can walk you through the details, but this morning I’m thrilled with the result. The batter did turn out to be runnier than I anticipated, but pouring it onto a small flour mound (my grandmother used to do this, albeit with far more skill) and gently folding it into the batter worked great.
Christy Jordan is also supplying recipes for my Thanksgiving pies. More to follow. (Oh, and thanks, Christy!)