We had another rainy weekend so I took the downtime to continue on this baking streak I’ve got going. Since I still had most of the buttermilk from last weekend I looked thru Smitten Kitchen and found her recipe for her “favorite buttermilk biscuits” which were easy peasy!
Couple things I did differently (and maybe shouldn’t have…)
-I don’t have a circle cookie so I used a small bowl which is not the same but worked fine.
-Thought we had baking soda and didn’t so we did some research and just adjusted the baking powder, it worked but I’d like to retry with ALL the ingredients in her recipe.
-Lastly, I rolled them out a little thinner than she had mentioned. Which made them rise a lot less (really not at all) but I didn’t mind. They were still light and for the breakfast sandwich (below) Dustin just doubled up with two.
-Add chopped rosemary which was a good idea but I wish I had just put in the mix versus on top (though I like the way it looks in the photo) because it would have stayed moist and we would have tasted it more. I love me some rosemary!
Overall, they tasted really really good! And like I mentioned, they were light and didn’t make us feel uncomfortably full.
On Sunday, I took the leftovers and made biscuits and gravy using local Delia’s chicken sausage.
Not pictured: the smothering we did with Cholula, we love that stuff!
Dustin and I were pleased with both meals. During the breakfast sandwich I exclaimed “I don’t want this to ennnnnd!” it was THAT good!
Next up, a leek + carrot + cauliflower soup via Flourishing Foodie!
