Cooking With Your Kid: Buttermilk Biscuits and Butter


Buttermilk biscuts

I’m Southern. From Texas, Southern.

My people eat things like beef, and cornbread, greens, and gravy, beef, and beef. And if you dare make a biscuit out of a cardboard box, you can forget about having any banana pudding for dessert.

Since leaving the South 10 years ago, I’ve gotten more in tune with my Southernness by taking an interest in Blue Grass, making peace with the word “y’all”, and trying (and failing) my hand at biscuit making. It isn’t easy, y’all.

You may think that something with such few ingredients is easy, but I’m here to tell you that making an excellent biscuit is only a few clicks south of neurosurgery.

But let’s talk real here-how many of us will ever actually acheive greatness in this life?

I’m here to offer you a recipe for a real decent southern style biscuit-one you can be proud to serve alongside your beef. Your kids can help too.


6 cups self rising flour
3/4 cup cold butter
1 tsp salt
2 1/3 cups Buttermilk 

Use a pastry cutter or forks (or fingers!) and cut the butter into the flour. Add salt. Slowly add the buttermilk, kneading until dough comes together.

Roll dough about 1/2 inch thick. Cut in circles or squares, and place on a cookie sheet.

Bake about 6-9 minutes in 450 degree oven.

And now, for a truly magical accompaniment, let’s make our own butter:

You need:

Mason jar
Heavy cream
Salt (optional)
Leave some headroom in the top of the jar, and pour in the cream. Screw the lid on tight, and hand it over to the kid. Shake and shake until it becomes butter. Drain off liquid.




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