Buttermilk Biscuits

Buttermilk Biscuits
from Learning the Frugal Life

2 cups all purpose flour
1 T baking powder
2 tsp sugar
1/2 tsp cream of tartar
1/4 tsp salt
1/4 tsp baking soda
1/2 cup butter, shortening or margarine
(of course I used butter, softened in the microwave until it was the consistency of shortening)
3/4 cup buttermilk

In a bowl stir together all dry ingredients. Cut in butter until mixture resembles coarse crumbs. Make a well in the center. Add buttermilk and stir just till dough clings together.

On a lightly floured surface knead dough gently for 10-12 strokes. Roll or pat dough to 1/2 inch thickness. Cut with biscuit cutter (I used a glass) dipping in flour between cuts (I didn't do). I'm also lazy and only try to do one dough re-roll, so sometimes the edges aren't perfectly circular when I get close to the dough edge.

Place biscuits on greased baking sheet (I used my Pampered Chef stone so I didn't have to). Bake at 450 degrees for 10-12 minutes or until golden brown.

Makes 10-12

I made two batches so I'd have leftovers. Oddly enough, the first batch made 11 and the second batch made 12. Next time I'll make it all together, but for the first time I wanted to make it just like the recipe was written so I could see exactly how it was supposed to be.

And if you don't have buttermilk on hand, which I don't a lot of times, you can put a tablespoon of lemon juice in a one cup measuring cup and then add milk to equal one cup. Since this calls for 3/4 cup, I suppose you could just use 3/4 T lemon juice in a 3/4 cup measuring cup and add milk to equal 3/4 cup. I see no reason why not. No need to throw away perfectly good milk. I think you're supposed to let it sit for a few minutes to let it activate or something, too. Don't really know why I think that, but I usually do because it seems like I read it once.

If you like a good biscuit or two, or like me, five, make these. Or if you have a big family, more than one batch so you can have five.

Crispy Chicken Tenders

Crispy Chicken Tenders

1 1/2 lbs chicken tenders
1/2 tsp salt
1 cup buttermilk (the substitution is to use 1 T lemon juice and add milk to equal 1 cup for each cup of buttermilk I need...it works perfectly when I don't have buttermilk)
1/8 tsp red pepper sauce
1 1/4 cups all-purpose flour
1/4 tsp freshly ground pepper
1/4 tsp paprika
Pinch cinnamon
1 cup vegetable oil

1. Combine buttermilk and red pepper sauce in a large bowl. Add chicken; let stand 10 minutes.

2. Combine flour, salt, pepper, paprika, and cinnamon in another large bowl. You can remove your chicken from the buttermilk and dredge each piece, then place them on waxed paper prior to cooking them, or you can do it as you go and put them straight in the pan.

3. Heat oil in large skillet over medium-high heat until oil is very hot. Cook chicken in batches until golden brown, 2 to 3 minutes per side. I sprinkle them with a little salt while cooking, but this isn't called for in the recipe. Transfer chicken to a cookie sheet and keep warm in a preheated 300 degree oven (I don't do this; I just put them on paper towels to dab out the oil as much as possible).

Note ~ I buy two large packages of the frozen Tyson chicken tenders when I make these and then we eat on them for a couple of days. I have to multiply this recipe by four (except for the vegetable oil) when I make this many, and I cook them in two large square grill pans on the stove to save time.