"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Buttermilk Biscuit from Noeplace, by Shirley Noe, is from The Elm Valley Community Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cups flour 1 teas. salt 1 teas. baking powder 1/2 teas.soda 3/4 cup butter 1 3/4 cups buttermilk
(you can make your own buttermilk by putting about 1 1/2 cups milk and adding vinegar to fill to the 3/4 level- it will rise up to fill the cup.)
Preheat oven to 450 degrees Sift dry ingredients. Cut the butter into the dry mix. Add buttermilk till moistened. Put onto floured board and knead just a little. Do not over work the dough. Roll out to 1/2 inch thick and cut into circles with a glass top.
Put on ungreased pan and cook about 15 min. or till lightly browned. Brush top with butter when done.
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