Rarely do I complain on the blog about my new living situation here in Mississippi. I’m not even sure I have shared much about it with you. Here’s the long story made short: We owned a newer 2,600 square foot home in California, located in a safe cookie cutter neighborhood. The house had a large kitchen, walk-in pantry, island, etc, then we sold it at a loss when we moved to Mississippi. In order to be able to save money and recover from that loss, we are now temporarily renting a 1300 square foot townhome, that is owned by the seminary where Ben teaches. The location isn’t very appealing since on one side of the street you have to watch out for pot holes and the other side be aware of bullet holes. And, I have the tiniest kitchen ever.
I’m not telling you this to complain about it, because it has been a surprisingly pleasant experience and such a blessing. I forgot how nice it is to pay cheap rent. I also forgot how nice it is to live in a neighborhood with such great community! We are outside everyday playing with the seminary students’ kids, and I’ve made invaluable friendships with their moms. So, no complaints (to share with you, at least) 😉 on the living situation…
…up until a few weeks ago, when I checked out the local farmers market.
I found out that our town has a farmers market, and we went. Downtown Clinton is actually very cute and kind of college town-ish, so we really enjoyed just the atmosphere of walking around the store fronts. After our enjoyable day, guess what I found out? The farmers market is only once per month. 🙁 What a tease! That is my complaint.
At my one time visit to the once-a-month farmers market, we bought some locally produced honey. I actually don’t like honey. I’ll eat it mixed into recipes, but not by itself or drizzled and spread on biscuits, toast, etc. Bleh. I keep trying it, and it gets me every time. But, since the hubs loves it, I promised him I would make some fluffy buttermilk biscuits to accompany his honey.
Everyone has their preference on biscuits. Some like them flat, some like them 10 feet tall (okay, a bit of an exaggeration) and some like them just from a refrigerated can. This recipe is the favorite in our household, where the biscuit just crumbles on the outside yet somehow holds together from the fluffiness of the inside. They are completely buttery and so light and flaky, which just makes them unparalleled to any other recipe I’ve tried. My only complaint here is they disappear too quickly!
Buttery Buttermilk Biscuits
- 2 1/4 cups all-purpose flour , plus more for dusting
- 1 Tablespoon baking powder
- 2 teaspoons sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 Tablespoons cold butter , diced right before using
- 1 cup cold buttermilk
- Arrange the oven rack in the center of the oven, preheat to 350 degrees F. Grease a baking sheet with butter, oil, or cooking spray.
- In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt. Cut in the butter using a pastry blender, your hands, or two knives until the mixture resembles coarse meal and none of the pieces of butter is bigger than the size of a pea. Be careful not to overwork. Using a rubber spatula, fold the buttermilk into the flour mixture just until all of the flour is moistened.
- Turn the dough out onto a lightly floured work surface. Knead lightly two or three times until the dough comes together (but should still be somewhat crumbly.) Gently pat the dough out until it's a 6-inch square. Cut the dough into 9 squares.
- Place the biscuits onto the prepared baking sheet and bake until light golden brown and firm to the touch, about 12 minutes. Serve warm or at room temperature.
- Store in a zipper bag on the counter. Reheat in a 350 degree preheated oven until warm for optimal texture the next day.