Dinner Is Served: Homemade Buttermilk Biscuits

There’s nothing better for dinner on a down right cold here in the Deep South night than homemade buttermilk biscuits.


We’re on a buttermilk biscuit kick of late, which is probably attributed to changing weather patterns, leaves, internal clocks tuned into this weekend’s fall backwards gain of an extra hour, and feathering our nest routines.

Dave the Builder is a hot biscuit (yeah he is!) and butter man.

His view on jelly, jam, preserves, honey, or even good cream gravy is it complicates matters and covers up the true biscuit goodness.

I on the other hand go the small smear of butter with a drizzle of honey route.


Heat oven to 500°F.  Grease your pan (I use a black cast iron skillet) with shortening.


I use a measuring cup to scoop the flour from the bag to a medium mixing bowl.


Use a whisk to gently sift the flour.


Make a well in the center of the flour by pushing the flour to the edges of the bowl.  Pour cold buttermilk into well and add shortening.  Using your hand (I wear a vinyl food service prep glove- a total game changer) incorporate the shortening into buttermilk.

Begin to pull the flour from the sides of the bowl into the buttermilk and shortening well until you’ve worked the flour from the sides of the bowl into a dough.

Do not overmix.

Turn dough onto lightly floured surface.  Knead gently 10 to 12 strokes.  No need to over knead.  Shorter kneading time makes for a flakey biscuit.

Pat the dough out to slightly more than a ½-inch thick.  Very lightly dust dough with flour.


Cut dough with a biscuit cutter of choice making sure to dip cutter in flour between cuts.

My biscuit cut turns out to be about 2½ inches across each biscuit.

cutting-biscuitsTransfer cut biscuits to your greased pan, skillet or baking sheet.

Place biscuits close together in pan, sides touching.

cut-biscuitsReroll scraps of dough and cut into biscuit shapes.

Bake in a 500°F oven for 10 to 12 minutes, or until biscuits are lightly brown on tops.

Makes eight 2½ inch biscuits.



Easy, warm, filling, familiar, and satisfying- homemade buttermilk biscuits hit the spot.


I Saw, I Prepared & I Love! Southern Living Broccoli, Grape and Pasta Salad

The summer salad season has officially kicked off !  Southern Living is required reading at Places In The Home, and my late week digital discovery impressed me so much I posted it to our Facebook page.  The more I thought about this week’s recipe, the more my culinary thoughts turned to Southern Living’s Grape, Broccoli and Pasta Salad.  The cupboards and refrigerator were well stocked with the necessary ingredients, it was raining cats and dogs out, and my calendar was clear of obligations. Perfect!  Let’s copy, print and create summer salad magic.


Southern Living~ Photo: Jennifer Davick

Grape, Broccoli and Pasta Salad


1 cup chopped pecans

1/2 (16-oz.) package farfalle (bow-tie) pasta

1 pound fresh broccoli

1 cup mayonnaise

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled


Preheat oven to 350°.  Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.  Prepare pasta according to package directions.


Meanwhile, cut broccoli florets from stems, separating florets into small pieces using tip of a paring knife.  Peel away tough outer layer of stems, and finely chop stems.

592px-Broccoli3 via

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat.  I used bacon ranch salad dressing instead of mayonnaise and also added extra bacon. Cover and chill 3 hours.  Stir bacon and pecans into salad just before serving.