Family came to visit in March. Liam committed in advance to making me bread or cookies or something during the trip. He made southern buttermilk biscuits. They were excellent. When he left, I still had plenty of buttermilk leftover, some of which I used in Sadie's birthday cupcakes. I kept thinking I should toss the rest, but L convinced me to do otherwise, namely, by telling me to make the biscuits again. So I did. Buttermilk was still good, and biscuits were delicious.
The recipe is specific in its directions, and notes that the second round of dough will result in tougher biscuits. I made just one biscuit from the leftover bits of dough, and Greg ate that one and said he liked it better than the light and fluffy first rounds. There you go; no need to waste the bits!
I made the biscuits to go with a chicken soup I made. The stock was made roughly from the Red Apron recipe, and the soup was based on Today's Parent's Mexican Blizzard Soup (go easy on the chili powder, should you wish your children to eat it). It was great soup. I wish I still had some kicking around to eat. Guess that means I should make it again. And the biscuits. Yum.
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