1,000 GIFTS, #288 to #304
1,000 GIFTS, #270 to #287
277. Thankful for Jeremy’s wife, who also celebrated a birthday last week…she is a gift to our family.
280. Three sweet grandbabies chasing those bubbles…it just doesn’t get any sweeter!
281. My daughter-in-law Erin worked so HARD to get a picture of these 3…it is nigh impossible…but I love her for trying!
Homemade Buttermilk Biscuits
We are having a great Saturday here around the farm. It started this morning with a big Southern breakfast at the request of my oldest son. (Big Southern breakfast to us includes: grits, eggs, bacon, sausage, homemade bisuits and preserves, and sliced cantaloupe!) I made homemade biscuits this morning, and I wanted to share my recipe. I have the ingredients down to measured amounts – which is unusual for most Southern women and their “pinch here and there” while making biscuits!
Gran Jan’s Homemade Buttermilk Biscuits
(This makes about 10-12 medium sized biscuits.)
2 1/2 cups of White Lily self-rising flour
1 stick of frozen salted butter, grated with a box grater
1 cup of whole buttermilk
- Preheat oven to 450 degrees.
- Lightly grease a cast iron skillet (or baking sheet if you don’t have a skillet. I use this cast iron skillet for baking biscuits and absolutely love it! It is made by Lodge Manufacturing.
- Measure the White Lily self-rising flour out into a large mixing bowl.
- Using the course side of a box grater, grate the stick of frozen butter directly into the self-rising flour. Work quickly now and mix the flour and frozen butter pieces together for even distribution.
- Next, make a little well in the middle of the flour/butter mixture, and pour in the 1 cup of buttermilk and mix until just combined, using a spatula. About 12-15 good “stirs” is plenty!
- Dump the sticky dough out onto a floured service. I use parchment paper. Flour your hands well and quickly pat the dough into a 1/2″ thick rectangle – about the size of a sheet of notebook paper.
- Now for the folding technique – which creates the beautiful layers in your biscuits: fold your dough “rectangle” in half, then turn clockwise and fold again, turn clockwise and fold again. Smooth it back into the rectangle shape and you’re ready to cut the biscuits out now!
- Take your biscuit cutter and dip in into some flour and go straight down and back up. Don’t twist the cutter. Place the biscuits on the skillet closely, touching each other.
- When you’ve cut all you can out of that batch, refold your dough again a couple of times and use the cutter to finish out the dough. You may even have to roll the very last biscuit out with your hands.
- Put the skillet in the hot oven at 450 degrees and bake the biscuits 15-18 minutes, until lightly browned.
- Remove from the oven and brush the tops with melted butter.
- Today I felt a little whimsical fancy and decided to use one of my antique biscuit cutters. I bought the biscuit cutters at an antique market in Atlanta several years ago. I used the scalloped edge biscuit cutter today. I have a large one and a small one. (The three small biscuits were for the grandchildren.) After breakfast my husband, son, and grandson all decided to take a swim in the pond. They had the most wonderful time and swam for almost 2 hours…which means they had hearty appetites for lunch! These hearty appetites led to another Southern delicacy…Tomato Sandwiches!!!
1,000 GIFTS, #153 to #170
154. Lunch at Longhorns with a like-minded same-season-sister, Patsy. We have so much in common. She raised 3 sons, I raised two. One of her boys is married, both of mine are. We love the Word, we love our church, we love each other. It was such a sweet time and it was her treat…making it all the sweeter!
155. A wonderful meeting in my home with my church’s Women’s Ministry Leadership Team. We accomplished so much, and enjoyed some delicious chicken salad too. I made a homemade peach cobbler. Here is my recipe! Complete with pictures. 🙂
156. Zeke spent the night with me Friday and we had so much fun. He is getting older and it is getting funner (great word). We picked blueberries and worked in the garden.
1,000 GIFTS, #80 to #98
92. Helping my husband move these two cows to the pasture behind our house…I am not a cowgirl, but I had a blast! That’s Helen on the left, and Thelma Lou on the right…
93. A new devotional book Reliving the Passion as I prepare my heart for Easter…
94. Continuing to memorize scripture with lots of friends on the SSMT…Siesta Scripture Memory Team!
95. Going to “Sonic” last night after church with dear friends Jack & Lanie and sitting outside at the picnic tables until way past our bedtime 🙂 Laughing like teenagers.
96. Enjoying these violet violas while they last…because when the warm weather cometh they will not be happy! (I like cooler weather too.)
Oh So Easy Lasagna!
This recipe has been a favorite in our family for a long time and is so easy to prepare. I made it often when my boys were both still in high school because you can feed a crowd! Add a nice green salad and good Italian bread and everyone is happy!
One box of lasagna noodles, prepare as directed
2 lbs. lean ground beef, browned and drained
1 medium-large chopped onion (saute in olive oil until done)
1 large jar of your favorite prepared marinara sauce, or 2 small jars (28 ozs. each)
(We like the Prego Three Cheese variety.)
1 16 oz. container of Cottage Cheese
Shredded sharp Cheddar cheese (about 4 cups)
Shredded Mozzarella cheese (about 4 cups)
Shredded Parmesan cheese (about 2 cups)
Cookbook Giveaway Winner!
Congratulations to Terry of the Ater-Price Family Blog! Your cookbook, “Christmas in the Country” will soon be on it’s way to you!
Thank you to those of you who shared your thankful thoughts.
I am also very thankful to each of you who visit this blog, which is basically the rambling thoughts of a blessed woman…
So thankful!
Gran Jan