"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

Buttermilk Biscuits Recipe

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This recipe for Buttermilk Biscuits, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, October 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c butter cut up
2 c self rising flour (Soft Wheat White Lily)
3/4 c buttermilk
additional melted butter

Directions:
Directions:
Cut butter into flour using a pastry cutter until crumbly. Add buttermilk stirring until dry ingredients are moistened. Turn dough onto a lightly floured surface, knead 3 to 4 times. Pat or roll dough to 3/4 inch thickness. Cut with a 2 1/2 inch round cutter. Place on a lightly greased baking sheet. Bake at 425 for 12 to 14 minutes. Brush with melted butter.

Personal Notes:
Personal Notes:
These are light and delicious.

 

 

 

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