Tag Archives: food

Recipe: Fluffy Biscuits

Biscuits rising but not yet browned in the oven. YUM!

Biscuits rising but not yet browned in the oven. YUM!

I’ve tried a number of biscuit recipes in my search for THE recipe.  It took some tweaking, but I finally have a recipe worthy of being the go-to recipe whenever biscuits are on the menu.   The results have been consistently good, so if you’re wanting to take the plunge into making homemade biscuits, this is a recipe I can vouch for.




Fluffy Biscuit Recipe

2 cups all purpose flour

3 1/4 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/2 tsp sugar

5 1/2 TBS butter, cold, cut into small pieces*

approx. 1 cup buttermilk**

Preheat oven to 400 degrees Fahrenheit.

Measure dry ingredients and mix them in a bowl.  Using a pastry blender or a fork, cut thecuttinginbutterlogo pieces of butter into the dry ingredients.  You should have a pebbly texture with visible chunks of butter.  Add enough buttermilk to make a dough that holds together but is not too sticky (amount of buttermilk may vary slightly depending on the flour you use as well as humidity in your kitchen).

Roll out dough to desired thickness (I prefer at least 1/2 inch thick) – use a dusting of flour if needed to keep dough from sticking to counter.  Cut out biscuits to desired size (photos show biscuits cut out with a wide-mouth Mason jar, which is about the size of store bought Grands biscuits).

Place biscuits on a lightly greased baking sheet.  Bake at 400 degrees for approximately 10 minutes, until biscuits have risen and are the desired shade of golden brown.

Brushing the tops of the biscuits with melted butter before and after baking makes them extra tasty.

*To get a stick of butter into small pieces, cut off the 5 1/2 TBS from the stick, unwrap it and put it on a plate standing tall.  Slice it into 3-4 slices.    Put the slices back together and turn the butter rectangle onto its side, cut another 3-4 slices long ways in the butter.  Finally, cut across the rectangular slices to get small pieces of butter.  Make sure to keep the butter cold – put it back in the refrigerator for a few minutes before adding to the dry ingredients if your kitchen is warm and the butter softened while you were cutting it up.  Use your fingers to separate the pieces of butter as you put them into the bowl.


You can substitute 5 1/2 TBS beef tallow or 1/3 cup vegetable shortening in place of the butter if desired.  I highly recommend brushing the biscuits with melted butter before and after baking if using beef tallow or shortening. 


**Don’t have buttermilk?  Put 1 TBS of white vinegar or lemon juice into a measuring cup and add regular milk to make 1 cup.  Mix and let it sit in the refrigerator to stay cold while you are mixing the other ingredients.  The vinegar/lemon juice will sour and thicken the milk.  You need to use soured milk/buttermilk for this recipe not only for taste, but also for the chemical reaction between the buttermilk and the baking powder & soda to get a good rise in the biscuits.  Buttermilk info link


Recipe: Peach Spinach Salad

PeachSpinachHoneyMustardSaladToo hot to cook and need something fast, but tired of the same old things?  This salad is easy to make but blends some flavors you might not have thought about putting together before.

This salad makes a nice main-dish salad or can be used as a side dish.  No fast and hard rules on amounts and measurements.  You can use premade salad dressing or make your own.

At our house, we make a big bowl for each person and they can put as much or little of an ingredient as they desire for their flavor outcome.  Quick to make, quick to clean up, while still being satisfying and flavorful.

Peach Spinach Salad

Spinach salad mix (premade or mix your own with spinach leaves and other salad greens)

Peaches – skin on, chopped (we usually use one large one per person)

Turkey ham – chopped

Honey Mustard Salad Dressing


Mix all ingredients and enjoy!


Vintage Recipe – Apple Fritters

Finished Apple Ring Fritters

Finished Apple Ring Fritters

There was an excess apple crop in the Pacific Northwest this year, so the grocery store had a lot of variety of apples to choose from.  And they were selling them at excellent prices.  I took advantage of the good deals and new varieties we tried to some new things with apples.

The following recipe for Apple Fritter Rings tastes the best freshly cooked, if you want the crispiest coating on it.  I found that the apples took on a bit of a different flavor when left in the refrigerator overnight.  I actually liked the flavor better the next day, even though the outside lost it’s crisp texture overnight.



1 cup sifted flour

1 1/2 teaspoons baking POWDER

2 Tablespoons granulated sugar

1/2 teaspoon salt

3/4 cup milk

1 egg

4 large apples

shortening for frying

sugar and cinnamon


Sift dry ingredients.  Add milk and egg.  Beat well.  Peel and core apples and slice in rings about 1/4 inch thick.  Dip rings in batter and drop into the skillet containing 1/2 inch hot melted shortening.  Fry until golden brown on both sides.  Drain on paper towel.  Mix sugar and cinnamon together and sprinkle over fritters.

Makes 16 to 20

This recipe comes from the electronic copy of an antique book I have  called Pennsylvania Dutch Cooking.  When it was formatted for Kindle, they failed to include the

Apple slices sizzling in the cast iron skillet.

Apple slices sizzling in the cast iron skillet.

copyright date, so I’m not sure exactly how old this book is and have not yet been able to track down one in a different format to check the date.  Based on the way the book was written – words used, measurements of ingredients, and type of ingredients, I figure that this book was written in the early 20th century – perhaps between 1900 and 1920.  But no matter when the book was written, each recipe that I’ve tried from it has been great, and these Apple Ring Fritters made a nice dessert.  They would also be good for breakfast.

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