Matches for: “buttermilk biscuits” …

15 minute (almost) buttermilk drop biscuits

These are really quick to put together and get on the table in time for dinner. If you have something bubbling on the stove, these will be finished by the time dinner is ready. They take 5 minutes or less to assemble and around 10 minutes to cook.

I started with this recipe, then messed with it just a little. I didn’t see the reason for the cream of tartar, so I left it out. I also thought buttermilk would be better – but I didn’t have any in the house. You can sour your own buttermilk easily by adding a bit of vinegar to milk, like I wrote below – or you can use regular buttermilk. Both work, so I didn’t bother to go out and buy buttermilk. It’s not a good reason to drive 20 minutes back to town.

We had them twice last week, one batch I made plain, to eat with my father-in-law’s turkey stoup (no, that’s not a typo – he makes a great not-quite-a-soup, not-quite-a-stew turkey stoup), and the second batch, in the picture above, I made with cheese and italian seasoning to go with spaghetti and my father-in-law’s famous meatballs (he is a handy guy to have living next door).

The recipe also doubles easily, which I’ve done just to make enough to put in the freezer for an even quicker addition to another meal. A quick defrost and a moment in the oven or microwave to heat them up and they are good to go.

Quick and Easy (Almost) Buttermilk Biscuits

Printable Version

Makes 12 biscuits

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 2 tsp white sugar
  • 1/4 tsp salt
  • 1/2 cup melted butter (plus a little extra to brush on top of finished biscuits)
  • 1 cup milk + 1 tbsp vinegar

Preheat oven to 450 degrees F (230 degrees C).

Add the vinegar to the milk and set aside to sour while you assemble the rest of the ingredients – it happens faster if the milk is room temperature, so warm milk in the microwave for ~ 30 seconds to speed things up. In a large bowl, combine flour, baking powder, sugar and salt. Stir in butter and soured milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon. Smooth the top down a little if you want them to look a little more like cut biscuits. I like the rustic look, myself (mostly because it’s one less step).

Bake in preheated oven until golden on the edges, about 8 to 12 minutes (depending on how big you made the biscuits). Brush tops with melted butter. Serve warm.

Some easy modifications/add-ins:

  • 1 cup of cheese – whatever kind you like
  • 1 tbsp italian seasoning
  • 2 tbsp or so of chopped fresh herbs
  • 1/4 cup bacon or chopped ham (or more, experiment a little), plus the cheese
  • add some garlic powder to the melted butter to brush on top of the biscuits

Linked to Frugally Sustainable, Foy Update, Mind Body and Sole, GNOWFGLINS

Tagged , , , , , ,

slow living – October

October went by quickly, but I am happy that it has been the start of the slow season for us. Once we get all of the vehicles that have been dropped off in the storage yard put away and our place starts looking more like home again and less like a used boat and trailer dealership, we will start to settle down for the winter and enjoy the quiet.

I’m following the example at Slow Living Essentials again this month, and using her categories to summarize my month and list some things I’d like to accomplish.


We’ve been eating too well around here lately. Which means that we should probably try eating lighter, especially since I put on my protective layer of winter fat early this year. Like, in May (I know, I just said like. I’ve been spending too much time around tween girls. I used to have perfect grammar – similar to perfect pitch, but without the talent. Now I talk in sentence fragments. A lot.).

I wrote about Pumpkin Granola, Pumpkin Pie Muffins, Apple Pie Spice, (Almost) Buttermilk Drop Biscuits, and some Halloween Chocolate Spiders to make for a sweet Halloween treat.


I spent a weekend this month doing some advance cooking for hockey nights and stocked the freezer with bags of hamburger cooked with onion, carrot, zucchini, green pepper and garlic. They make it easy to make a quick meal of nachos, spaghetti or baked pasta – only a little extra assembly required. We even like the hamburger as a pizza topping on occasion. I also made some soups and chili to fill up the freezer. The only problem with doing the advance work is now I feel like I need a good excuse to raid my stash. I want to hoard it – and the husband has to provide a suitably hamburger worthy reason to take some from the freezer.

I managed to cut the last of the jalapeños in half and put them in the freezer until I can manage do something with them. I’d like to make some Louisiana style hot sauce, but I kinda came down with making-things-with-stuff-from-the-garden fatigue halfway through the month and just gave up. That also led to the rotting of several cabbages from the garden. I feel guilty, but I’ll work through it.

Fortunately, the rest of the pumpkin and squash can wait until I have time to do something with them.

Before I hit the garden produce wall, I wrote instructions for making and canning some easy applesauce and an easy way to roast and puree pumpkins, plus some pumpkin pie spice to use with the puree.


We had plans for a new efficient furnace for this month, but we are at the mercy of the furnace man (who hasn’t shown up yet), so I guess it will be put off until next month. Not much else has been done along those lines, but then, nothing really was needed. We weren’t in need of anything new, and things continue to be used and re-used around here.


This is where I am supposed to write about any new green practices, cleaners or health and beauty products that I have made this month. I continue to use laundry powder that I made (though I also used store-bought when I ran out) and I attempted that cleaner that people seem to be making by leaving orange peels in vinegar for a few weeks, but the smell of it put me off so much that I’d rather just use plain vinegar.

I did make a cinnamon, orange and brown sugar body scrub. I’d like to make some other scrubs that would be suitable for Christmas gifts, but don’t require any refrigeration. Maybe in November.


We’ve harvested cabbage, red jalapeno peppers, the last of the tomatoes and the pumpkins and squash this month. I also managed to use the last of the basil just after the frost hit. One part of the plant remained green, so we picked the rest of it and enjoyed it in a baked rigatoni and again in some tomato basil pesto for on top of pizza. The garden is now pulled up and plowed under. Whew.


I’m still working on the sweater for the tall kid. Actually, no I’m not. It’s gathering dust in my basket at the moment, but I did finish a cowl to keep me warm this winter, and I am currently working on my first ever pair of socks.


I’ve been doing a bit more reading this month, though I didn’t take any photos this time around. I’m currently browsing through the Ina Garten Back to Basics cookbook that a co-worker thought I might like. I’ve got a bunch of sticky notes marking pages to try.

{Enhance – community}:

The dad continues to volunteer as a hockey coach and as a member of the local Ducks Unlimited committee. We continue to purchase locally when we have the opportunity – some apples and a pumpkin from a local orchard (yes, I know that we grew pumpkins, but none were big enough to carve).


We’ve had some time to visit with friends this month, we had Thanksgiving over at my in-law’s farm with the city cousins and we’ve spent a couple of weekends with the girl’s friends here on sleep-overs.

This time of year is busy for our boat/RV/trailer storage business, so someone is constantly at the door or calling about drop-off times. Once the dad gets it all put away for the winter, we will be able to settle down and enjoy the peace once again. I’m looking forward to a little bit of hibernation.

Another busy, but interesting month.

Linked to GNOWFGLINS, FOY Update, Frugally Sustainable

Tagged , , , ,



Main Dishes

Pizza Dough

Rigatoni (Baked)

Side Dishes

Asparagus – Grilled Balsamic Asparagus

Bacon and Cheddar Muffins

Bacon and Cheddar Popovers

Bacon Salad Dressing (warm)

Chili Dip (3 ingredients)

Couscous Salad

Cucumber, tomato and basil salad

Kohlrabi Slaw

Peas – Sauteed with Bacon

Peppers – Oven Roasted Red Peppers

Rice Pilaf


Apple and Pear Sauce (roasted)

Bannock Bread

Brownie Mix Cookies


Buttermilk Drop Biscuits

Butter Tart Mini-Muffins

Cajun Spiced Walnuts

Cheddar-Chive Beer Bread

Chocolate Bird’s Nests

Chocolate-Chocolate Chip Granola

Chocolate Chip Banana Beer Bread

Chocolate Chip Cookies

Coconut Oil Granola

Cranberry Apple Granola

Cuban Bread

Donut Muffins (French Breakfast Muffins)

Fudge: Irish Cream Fudge, Grand Marnier Fudge, 5 Minute Fudge

German Pancake

Hard Shell Chocolate Sauce for Ice Cream

Irish Cream Fudge and Liqueur

Pumpkin Pie Muffins

Pumpkin Pie Spice


Triple Chocolate Bundt Cake

Vanilla Extract

Vanilla Ice Cream (3 Ingredients)


White Chocolate Party Mix


Cherry Bounce (boozy cherries)

Chive Oil

Cooking Shortcuts (cooking tip)

Freezer meal tip

Ginger Syrup/Gingerale

Honey Lemon Ginger Tea for colds

Iced Tea (Sweetened and Lemony)

Irish Cream Liqueur

Pesto – Oven Dried Tomato Pesto

Pesto – Basil Pesto

Pumpkin Puree (easy method)

Rhubarb Simple Syrup – for drinks

Tomatoes – Oven Roased Tomato and Vegetable Sauce

Wine – kitchen tip for saving leftover wine


Applesauce (easy sauce and water bath canning instructions)

Beans – How to freeze beans

Freezing Basil and Garlic

Hot Sauce – fermented Jalapeno hot sauce

Peas – Freezing peas

Pickles – 2 Day Refrigerator Dill Pickles

Pickles – 3 Day Pickles

Strawberry Rhubarb Jam

Tomatoes – Freezing tomatoes whole (kitchen tip)

Tomatoes – Oven Dried Tomatoes

Tomatoes – Oven Dried Tomatoes in Oil