Biscuits are a comforting food and to me qualifies as both going with a dessert as well as savory dishes. I grew up using biscuits sometimes as spoons for mopping up leftover gravy on my plate.
My grandma loved dipping them into buttermilk and eating them just like that. Sometimes I even like to frost them with cream cheese or vanilla, even chocolate icing.
Homemade Buttermilk BiscuitsCourse: Ordinary Recipes Made Gourmet
2 c. all purpose flour
1 tbsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. baking soda
1/2 c. shortening
2/3 c. buttermilk or sour milk
- In a medium mixing bowl stir together flour, baking powder, sugar, cream of tartar, salt, and baking soda.
- Cut in shortening until mixture resembles course crumbs. Make a well in center of dry mixture, then add buttermilk or sour milk all at once.
- Using a fork, stir just until moistened. Turn the dough out onto a lightly floured surface.
- Quickly knead the dough by gently folding and pressing the dough for 10-12 strokes or until the dough is nearly smooth.
- Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.
- Place biscuits on an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or until the biscuits are done.
- Remove biscuits from the baking sheet and serve hot. Makes 10-12.