I have a husband who makes biscuits from scratch once or twice every week. They are really good. Except for yesterday when he forgot to add the butter. They were a bit brickish, but we still ate them. He made up for it by making them again this morning.
Here’s his recipe:
2 cups white flour
3 cups wheat flour (we grind our own soft white)
2 Tbsp baking powder
2 tsp salt
1 cup unsalted butter cut into bits and put in freezer for about 15 min.
2 cups buttermilk
Mix dry ingredients, cut in butter, add buttermilk. Roll out to desired thickness (we do about 1/2 “) cut into rounds and bake at 475 for 16-18 minutes
makes about 24 biscuits
Yesterday the kids and I picked wild blackberries that are growing in different spots all over our property. These berries are not like the ones we planted. They are small and the bushes are thorny. While this picture makes it appear that we picked a ton, this is actually a tiny container and it all amounted to about 1 cup of smashed berries. That was enough to make one and a half jars of jam though. The kids were really excited at the idea of getting food from our yard that we didn’t even plant and then making it into something yummy. I mixed the one cup of berries with a tablespoon of key lime juice, 1/2 cup of sugar and the necessary amount of Pomona’s Universal Pectin. This is only my second year making jam, and my first using this pectin. Last year I made jam without pectin and it was very hit or miss. We had a lot of jars of strawberry sauce. This year I made all of our strawberry jam using Pomona’s pectin and it all turned out perfectly. It’s great because it allows you to cut back on the sugar content in your jam significantly or substitute honey for the sugar even. You can even go sugarless, by using fruit juice concentrate. I chose to go the sugar route. So for my strawberry jam I mixed 4 cups of pureed fruit with 2 cups sugar. Actually with this type of pectin you can double or triple the recipe. I did and still got great results. I ordered the pectin in bulk HERE.