Sunday Cooking: My Favorite Buttermilk Recipes

The best comfort food will always be greens, cornbread and fried chicken. 

~Maya Angelou

Comfort foods are always welcome on a Sunday afternoon.  The snow is gently falling, the fire is warm and crackling in the fireplace and after a long week of work, rest and good food are perfect remedies.  We went to Church last evening and have been able to relax today.  I finally got the winter wreath made too and love the way it looks: 

For today's post I will share some recipes that use that homemade buttermilk I made (and I hope you made too!).  

Buttermilk Biscuits

2 cups flour 

1 cup buttermilk

1/2 teaspoon baking soda

2 teaspoons baking powder (don't forget to shake the can before you measure)

1/2 teaspoon sugar 

1/2 teaspoon salt

1 stick cold butter

Preheat oven to 425 degrees F.  Sift together dry ingredients.

 Cube the cold butter and work into the flour mixture until it resembles small peas.  I like to use a pastry cutter. 

Mix in buttermilk to make a dough.  Knead the dough just a few times to come together.  Do not overwork, you do not want the butter to melt from the heat of your hands. 

Roll out dough to about 3/4 inch thick and cut into biscuit rounds or squares.  

Place biscuits on a greased baking sheet (use the label from the butter) about an inch apart. 

Bake for about 15 minutes until lightly browned.  

Buttermilk Fried Chicken 

1 whole chicken cut into 8 pieces 

2 cups buttermilk 

1 teaspoon salt

Mix together buttermilk and salt and pour over chicken pieces making sure all are covered.  Cover and refrigerate for at least one hour. 

1 cup flour

1 teaspoon baking powder

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 teaspoon salt

1 teaspoon thyme

pinch cayenne pepper

vegetable oil for frying

Mix together flour and spices in a bowl or bag.  Take individual chicken pieces from the buttermilk and toss in the flour mixture. 

Heat vegetable oil to 360 degrees Fahrenheit.  Brown and cook chicken pieces until internal temperature reaches 165 degrees F.  Do not crowd the pan - I fry in two pans to ensure the chicken has enough room.

Buttermilk Salad Dressing 

1 cup buttermilk

1/4 cup mayonnaise

4 tablespoons sour cream

1 tablespoon chopped parsley

2 tablespoons chopped chives

1 tablespoon lemon juice

1 garlic clove, finely minced

1/2 teaspoon salt

1/4 teaspoon pepper

Put all ingredients in a jar, cover tightly and shake to combine.  Refrigerate at least one hour before serving.  

I'm so glad you took a few moments to visit today.  Tomorrow is the day we Make Every Monday Matter and the topic is light bulbs.  I want to learn the difference between regular bulbs and CFLs and the pros and cons of each.  I hope to see you then! 

In the meantime, my knitting needles that are by the chair near the fireplace are calling for me...time to put them to use :) 

Peace be with you, 

Star Schipp 

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