OK Tyler,
Here is how to make buttermilk biscuits. Just be careful and don’t eat too many. They have absolutely no nutritional value whatsoever. Although they do taste good once in a while.
Buttermilk Biscuits
2 cups self rising flour
4 tablespoons butter, margarine or Crisco shortening
3/4 cup buttermilk
1 teaspoon salt
Pre-heat the oven to 450°F
Measure the flour into a large bowl.
Cut the butter into the flour using a fork, two knives or a pastry cutter, until the mixture resembles very coarse cornmeal.
Make a well in the center of the flour, pour the buttermilk in and fold to make a sticky mass.
Don’t knead the dough like you would bread. If you do, you will have a tough biscuit. Just bring the mass together.
Put the dough on a well floured board and pat to about 3/4 inch thick. Using a sharp edge cutter, cut straight down.
It is important not to twist. Twisting will not allow the biscuit to rise correctly.
Place the biscuits on a baking sheet with the sides nearly touching.
Bake in the hot oven for 10 minutes. The biscuits are done when they are golden brown.
Remove from the oven and brush with melted butter.
Serve wa
rm.
Spoon Feast 
Make a big batch Tyler – these look addictive 🙂
Cheers
Choc Chip Uru
😉
now how can I tell you that these look fantastic after you told me they are unhealthy? 🙂
found a way to “bake” without oven, btw (are you getting my updates?)
and so happy your student came back. sometimes the “system” does work
I had to make something to go with the pepper jelly.
Your mini fried pizzas look fantastic. I love the photos of your friends place. Sweden is so beautiful.
I have re-subscribed because no, I was not getting your updates and nearly missed the dulche post.
Ooh yummy – what we call scones but who cares what you call them, just so long as they have heaps of strawberry jam and cream on top.
🙂 Mandy
Mandy, you are so funny!
don’t eat too many? you’re going to have to explain how to follow that bit of instructions!
Yeah, I know. It takes discipline, which is something I am short of all the time!
See, this is what we call scones! Tyler, it will take some practice! And gentle hands.. 😉
Great directions. Absolutely agree that a ricer is the way to go.
Unfortunately, my favorite potatoes for mashed are out of reach for me these days — Maris Pipers (UK). I need to figure out how to grow these in my garden. Why can’t you find these little marvels in the U.S.?
I would love to know.
They must be delicious.
Oops. This belonged in your mashed potato post. Sorry
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