{"id":2173,"date":"2011-01-15T17:45:00","date_gmt":"2011-01-15T17:45:00","guid":{"rendered":"https:\/\/www.willclower.com\/blog\/2011\/01\/show-notes-somebodys-buttermilk-biscuits.html"},"modified":"2017-02-02T11:53:40","modified_gmt":"2017-02-02T16:53:40","slug":"show-notes-somebodys-buttermilk-biscuits","status":"publish","type":"post","link":"https:\/\/www.mymedwellness.com\/blog\/?p=2173","title":{"rendered":"Show Notes: Somebody’s Buttermilk Biscuits"},"content":{"rendered":"
<\/div>\n

Luzetta Davis made these biscuits in a wood-burning stove, sitting atop teetering planks just over the drafty frozen ground of a one-room house in northern <\/span>Kentucky<\/span>.<\/span><\/span><\/h3>\n

She had 7 children to tend and feed, and a husband who was a part time bricklayer \u2013 when he wasn\u2019t drinking, shooting his shotgun at his wife and kids, or stuffing the mattress and my mom\u2019s shoes into the fireplace for heat.\u00a0<\/span><\/span><\/h3>\n

You think I\u2019m kidding.<\/span><\/h3>\n
<\/div>\n
Luzetta was my grandmother. I didn\u2019t know her well while she was alive, but I love to hear the stories her kids tell of their life that seems to me a bit on the edge. It\u2019s funny too, that they didn\u2019t think it was all that unusual. It was just the way things were. My mom, for example, was born on Veterans Day on a bed with snow (still) on it because the roof (still) wasn\u2019t patched. But what everyone did agree on was that the food was good, especially the biscuits. <\/span><\/div>\n
\u00a0<\/span><\/div>\n
And nobody cooked from recipe books. My mom learned to make these biscuits at 13 years old from her mom, and her mom got them from her mom. I don\u2019t know how far this recipe trails into our Kentucky heritage because the scent of our ancestors gets lost in the woods. That\u2019s why I call them \u201cSomebody\u2019s Buttermilk Biscuits\u201d because it was told and told but never written down, so we don\u2019t know who to credit beyond Luzetta. You can try this on a snowy November morning when you\u2019re far too close to the frigid elements, but they\u2019ll taste just as good coming out of your fancy Amana oven.<\/span><\/div>\n
<\/div>\n
You\u2019ll Need <\/b><\/span><\/span><\/div>\n
2 cups all-purpose flour<\/span><\/div>\n
1 pinch baking soda<\/span><\/div>\n
1 teaspoon salt<\/span><\/div>\n
3 teaspoons baking powder<\/span><\/div>\n
1 tablespoon oil<\/span><\/div>\n
1\u00bc cups buttermilk<\/span><\/div>\n
About 2 tablespoons butter<\/span><\/div>\n
<\/div>\n
In a large mixing bowl<\/b><\/span><\/span><\/div>\n
Mix the dry ingredients (flour, baking soda, salt, and baking powder). Then mix in the wet ingredients (olive oil, buttermilk) into the dry ingredients. You can either stir these around with a wooden spoon, in a food processor, or just put your hands in there until the dough is nice and smooth. If your hands get a bit sticky from the wet dough, just dust a bit of flour on them. <\/span><\/div>\n
<\/div>\n
On a cutting board<\/b><\/span><\/span><\/div>\n
Sprinkle with flour and lay the dough on it. Kneed this a few times to increase the fluffiness you can expect from the biscuits when they come out of the oven. As the dough incorporates the flour on the board, make sure it takes on just enough to be soft and barely NOT sticky. <\/span><\/div>\n
<\/div>\n
Form the dough into a round that\u2019s about \u00bd-inch-thick. Use the open end of a small glass to cut the biscuits. My mom used a small cleaned out tin can, in which one end was completely open and the other end had holes cut into it. This way air wouldn\u2019t poof flour out of the sides when it was pressed onto the biscuits. If you\u2019re not all that poof-sensitive, just use the glass. <\/span><\/div>\n
<\/div>\n
Dab your cutter in the flour periodically or it\u2019ll get sticky from the wetter flour on the inside of the dough. The biscuit cutouts you make don\u2019t have to be perfectly round, and you can mold it into any shape you want (it\u2019s only flour). Put them in a 9-inch baking pan or large iron skillet, and snug each biscuit in there, one next to the other. Once everyone\u2019s sardined in, cut a sliver of butter to place over the top of each.<\/span><\/div>\n
\u00a0<\/span><\/div>\n
Bake at 475\u00b0F for 14ish minutes. When you smell them and the tops are golden take them out and enjoy.<\/span><\/div>\n
<\/div>\n
Play With Your Food!<\/b><\/span><\/span><\/div>\n
Remember that these biscuits go with everything \u2013 the culinary equivalent of a universal blood type. Butter is an obvious first choice, followed closely by milk gravy, sausage gravy and, hail, even tomato gravy!\u00a0 But the one we\u2019re hooked on now is a mixture of butter and molasses \u2013 just dollop a good pat of butter onto a plate and sludge on a bit of that rich black yummy gooze. Don\u2019t worry about measuring, this is something you have to play with to get the proportions right. Practice, practice, practice.<\/span><\/div>\n


\n<\/span><\/b><\/span>
\nFor more information: Click here to visit Will Clower’s website. <\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Luzetta Davis made these biscuits in a wood-burning stove, sitting atop teetering planks just over the drafty frozen ground of a one-room house in northern Kentucky. She had 7 children … <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[380],"tags":[],"class_list":["post-2173","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7Qv5g-z3","jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":2172,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=2172","url_meta":{"origin":2173,"position":0},"title":"(Audio) Recording of Saturday’s Program:","author":"Will Clower","date":"January 16, 2011","format":false,"excerpt":"Here's what we covered this week:\u00a0A look inside Jared Loughner's Brain!A perspective on the Tucson Tragedy of 2011.Answering the question: Do We Eat Too Much Meat?And Making Buttermilk BiscuitsHere's the link:http:\/\/recordings.talkshoe.com\/TC-139\/TS-439898.mp3Looking forward to your thoughts on this.For more information: Click here to visit Will Clower's website.","rel":"","context":"In "Articles"","block_context":{"text":"Articles","link":"https:\/\/www.mymedwellness.com\/blog\/?cat=494"},"img":{"alt_text":"","src":"https:\/\/mlcmmqmgggev.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/4.bp.blogspot.com\/_HAl9r2q_-j0\/TTM1Gndh9hI\/AAAAAAAAC3s\/1nXQ2B2RA8k\/s320\/Microphone.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":249,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=249","url_meta":{"origin":2173,"position":1},"title":"Chocolate Strawberry Shortcakes","author":"Will Clower","date":"February 17, 2015","format":false,"excerpt":"Chocolate-Strawberry Shortcakes with Amaretto Cream If you've ever made a pie crust that was flavored with almond, you know that it can be a total game-changer for your dish. Amaretto is an almond flavored-liqueur that will completely change the whipped cream! You could also use hazelnut or orange liqueur depending\u2026","rel":"","context":"In "Recipes"","block_context":{"text":"Recipes","link":"https:\/\/www.mymedwellness.com\/blog\/?cat=380"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2102,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=2102","url_meta":{"origin":2173,"position":2},"title":"What? Eating less salt DOESNT cut heart risks?","author":"Will Clower","date":"May 22, 2011","format":false,"excerpt":"Every time you think you know something in nutrition ... the rug gets pulled out from under you. Eggs, no eggs; margarine, no margarine; nuts, no nuts; and on and on.\u00a0And now, this study insists that higher salt consumption doesn't drive up your blood pressure! Even worse, the people in\u2026","rel":"","context":"In "Articles"","block_context":{"text":"Articles","link":"https:\/\/www.mymedwellness.com\/blog\/?cat=494"},"img":{"alt_text":"","src":"https:\/\/mlcmmqmgggev.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/3.bp.blogspot.com\/-a2nXfBQJVGI\/TdfJq-Pz08I\/AAAAAAAADFc\/0r0kmmo5cAM\/s320\/SaltBloodPressure.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":13276,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=13276","url_meta":{"origin":2173,"position":3},"title":"Peach Cobbler (thanks mom!)","author":"Will Clower","date":"July 17, 2024","format":false,"excerpt":"Growing up, my mom prepared the day-in day-out meals, while dad did the fancy stuff on the weekends. And her foods channeled her northern Kentucky country upbringing \u2013 think buttermilk biscuits, corn pone, and the best pinto beans you\u2019ve ever tasted! But my standout favorite was her summer fruit cobbler.\u2026","rel":"","context":"In "Recipes"","block_context":{"text":"Recipes","link":"https:\/\/www.mymedwellness.com\/blog\/?cat=380"},"img":{"alt_text":"peach cobbler in a country kitchen","src":"https:\/\/mlcmmqmgggev.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/www.mymedwellness.com\/blog\/wp-content\/uploads\/2024\/07\/peach-cobbler.png?fit=1024%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/mlcmmqmgggev.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/www.mymedwellness.com\/blog\/wp-content\/uploads\/2024\/07\/peach-cobbler.png?fit=1024%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/mlcmmqmgggev.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/www.mymedwellness.com\/blog\/wp-content\/uploads\/2024\/07\/peach-cobbler.png?fit=1024%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/mlcmmqmgggev.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/www.mymedwellness.com\/blog\/wp-content\/uploads\/2024\/07\/peach-cobbler.png?fit=1024%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":2014,"url":"https:\/\/www.mymedwellness.com\/blog\/?p=2014","url_meta":{"origin":2173,"position":4},"title":"Top Ten Worst Foods","author":"Will Clower","date":"August 13, 2011","format":false,"excerpt":"According to the Center For Science In The Public Interest, these are the worst of the worst of the worst.\u00a0Not only should you not buy them ... not only should you not eat them ... you should keep them away from your loved ones!!\u00a0Notice when you look at these that\u2026","rel":"","context":"In "Articles"","block_context":{"text":"Articles","link":"https:\/\/www.mymedwellness.com\/blog\/?cat=494"},"img":{"alt_text":"","src":"https:\/\/mlcmmqmgggev.i.optimole.com\/w:auto\/h:auto\/q:mauto\/f:best\/https:\/\/i0.wp.com\/2.bp.blogspot.com\/-VUwi5Vp-Wu8\/TkaMpkl49iI\/AAAAAAAADT4\/lrWJP7TWJII\/s320\/Dont%2BEat.png?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2173"}],"version-history":[{"count":2,"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2173\/revisions"}],"predecessor-version":[{"id":5190,"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2173\/revisions\/5190"}],"wp:attachment":[{"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mymedwellness.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}