Hank Jr. said it best “It’s a family tradition.” One of ours is Buttermilk Biscuits. My Mama has been making biscuits since she was about 9-10yrs old. Always with Buttermilk. When I was growing up, she didn’t keep no half gallon, she kept a GALLON of Buttermilk in the refrigerator. Not only was it for biscuit making it was also for a tall glass of cornbread, sliced onion and Buttermilk all mixed together….Daddy’s favorite meal by the way. It’s a family tradition that each and every supper came with Buttermilk biscuits.
Mama makes her’s strictly by hand—-NO gadgets for her. Her hands, her biscuit making bowl and a rolling pin. Yes, I said biscuit making bowl–not used for anything else, kept in its own special spot because it holds just the right amount of everything to “make a mess of biscuits.” “Mess” for y’all not from the South means a bunch.
I have tweeked Mama’s recipe by using a food processor to do my combining of flour, buttermilk and butter. Another tweek for me is using butter instead of Crisco (which by the way is NOT food—it’s a by-product of cotton seed processing). Real butter is much better for you!! Also butter contains water which will make the biscuits rise from the evaporation. Just remember to keep it COLD!!
Here is a video I did for Facebook showing the steps of making my biscuits.
I’ll post the pictures and explain a little more about each step.
First are the ingredients:
Mama always uses self-rising flour, so of course I have stayed with that. She also always uses Southern Biscuit and yep, me too! I usually use 1 1/2 cups flour , 1/2 cup Buttermilk and 1 stick of butter cubed and kept cold. You really want all your ingredients cold.
I place the flour and cubed butter in my food processor and pulse to combine until you see little balls of flour/butter.
Then I slowly drizzle in the cold Buttermilk—you won’t use all the Buttermilk—you just want the dough to be somewhat wet and just starting to pull away from the sides of the bowl. Like in the next picture..
Throw a good handful of flour on to your work surface to keep the dough from sticking..
Pour the dough out onto your work surface. With your hands just work enough to bring the dough together….Don’t work it to much, just bring the sides in and combine any loose flour.
You can start to flatten the dough out but again, don’t work to much and if the dough starts to warm up from your hands, just pop it in the frig for a minute or two.
Now I fold my dough over on itself a couple times, just to create layers of the butter within the dough. When the butter melts and produces the steam from water evaporation it will cause the biscuits to rise and create layers in your biscuits.
Now you can roll it out and cut your biscuits.
TIP: when cutting your biscuits out, don’t twist the cutter, cut straight down. Twisting will seal the edges and prevent rising.
I always cook my biscuits in a well-seasoned cast iron pan. Brush them with a little butter.
Bake at 450 for 12-15 minutes
The last thing is ENJOY!!
Chicken…..fried, baked, broiled, grilled,hot, cold or just about anyway you can think of….we love chicken!! We especially love our chicken. Mainly due to a little thing called Chlorophyll….What’s that? You ask? It is, in a nutshell, 95% pure sunbeams. Chlorophyll makes plants green and gives them their energy to grow and turn carbon dioxide into clean oxygen…..and, it is a natural detoxifier. It cleans out all of the impurities from our chickens making them taste extraordinary!!
Here’s a group after moving them, enjoying some fresh grass and the occasional unlucky grasshopper that dares to cross their path. Hey! It’s protein.Katherine and Griffin are seen here taking the 2 week old chicks to the chicken tractors. We wait until all the chicks have their feathers in before we move them to the pastures. We move the tractors once or twice daily. It all depends on how much grass and how much litter the chickens have deposited.
You can’t find chicken that tastes better, juicier or tender than a pasture raised chicken. Sunshine provides a host of vitamins like Vitamin D, the chlorophyll helps to keep the chickens healthy, the insects give them protein. They can socialize, sun bathe, dust bathe and grow into a delicious and healthy product you can feel good about eating. They taste like “Grandmaw’s Sunday chicken”. Below is one of my favorite recipe’s!
Thames Farm’s Herbed Butter Leg Quarters
- Roasting Dish
- Paper Towels
- 1 pack Thames Farm Leg Quarters (2)
- 1 stick softened butter
- 1/2 tsp each Rosemary, Dill, Ground Sage, Marjoram, Salt, Pepper( you can use other herbs you have on hand substituting any above except the salt and pepper)
Preheat oven to 400 degrees
Take 2 tbsp of the softened butter and smear in the bottom of the roasting dish. The rest of the butter place in a dish and add in all the herbs, salt and pepper. Using a spoon combine until mixed thoroughly. Pat the leg quarters dry with a couple paper towels. Take the back of the spoon and smear on the butter mixture all over the leg quarters.
Bake for 25 minutes at 400 degrees then lower the temperature to 365 degrees and continue baking for 30-35 minutes longer. You want the internal temperature to be 165, make sure you test temp in the thickest part of the leg taking care not to touch the bone.
I served with mashed potatoes, pan gravy and Ginger/Honey Carrots.
To make the carrots
Take 3 large carrots and peel and slice into medallions. Place in a saute pan on medium high heat with 2 tbsp butter. Stir to coat in the melted butter. When carrots are coated and start to cook, pour in half of a 12 oz bottle of your favorite Ginger Ale, (I use Canada Dry). You may need more ginger ale you just want to cover the carrots. Cook on medium high heat until liquid is reduced and carrots are tender. Add in 1 tbsp of good local honey and cook 3 minutes longer.
These are the best carrots!!!
Hope you will try these recipes!! Come by the farm and pick up your leg quarters. If you leave me a comment—you’ll get a discount on the leg quarters!!!