This recipe is from the Fannie Farmer Cookbook. I think the addition of grated cheese or herbs or sauteed sausage or sweeten them up with a little maple syrup or jam in the mixture before cooking would be really good. See if you can find a cast iron pan like this. They are really nice for cornbread and biscuits!
Baking Powder “Stick” Buttermilk Biscuits
Preheat oven to 450 degrees and grease the stick pan with lard.
2 C sifted unbleached white or whole wheat flour (I like King Authur because it’s really good and employee owned)
2 tsp natural double-action baking powder like Rumsford
1/4 tsp baking soda
1 tsp salt
work in:
1 T shortening and 1 T butter
Quickly stir in with a fork:
2/3 C good buttermilk
Mix quickly in the bowl with your fingers. Pinch off about a golf ball size and roll out into a tube to fill up one slot in the stick pan. Continue until filled. Bake 12-15 minutes until golden brown. Can be reheated/toasted for breakfast the next day if there are any left!
6 Comments
God, I miss my Fanny Farmer cookbook!
Those look great, Scotia!
For you, sweetie!
Those look good. I guess my cast iron corn pone pan would work just as well, but make them look a little odd.
My mum had a cast aluminum corn pone pan. Sadly, it got away from me.
Warmest regards,
Doc
I like the term “good buttermilk”. The run of the mill kind (nonfat) is not very good for baking. I like the “Bulgarian” style with is full fatted for cooking, but the fat free kind is OK for drinking (although the other is better).
Warmest regards,
Doc
In the PNW we have a dairy co-operative that is called Darigold. Everything they produce is really, really good. The buttermilk is thick and tart and wonderful! They even have marionberry yogurt that is really nice.
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