I’ve been on a months’ long culinary journey, which took me through a baking tour of quiches, muffins, breakfast casseroles and finally biscuits.
Mom sent me my first biscuit recipe, which I of course modified. These babies are as big as my hand and are a complete breakfast unto themselves.
Since I have a strict, time-sensitive weekday morning routine, being able to warm up hearty food in the oven while taking a shower after a 35-minute virtual HIIT (high-intensity interval training) class, allows me to devour a hot delicious breakfast before logging on to work by 8 AM.
One of the best things about these gluten-filled biscuits, I’m not starving an hour before lunch. Of course, I’ll have to explore other types of flour down the line, but for right now, I’m going to continue with the regular flour/buttermilk combination. Never before have I cooked with buttermilk this much.
I’m reminded of my maternal grandmother’s refrigerator. I learned the hard way as a child that not all milks are the same. In an effort to impress one of my cousins, I made both of us a homemade vanilla shake, not realizing that Mama Bea had two types of milk. Given a 50-50 chance, of course I chose the wrong one–an unlucky streak that has followed me into middle-agehood.
We had such great restraint, not taking a sip as I hand stirred all the ingredients into the plastic tumblers. When I was done, as if to say “bottoms up,” we both took a sip at the same time. Surprisingly, we didn’t spit that sour shake sip out. Never again did I blindly reached into anyone’s refrigerator ever again.
Buttermilk is for biscuits, not milkshakes. And yet, even as I typed that, I’m tempted to look up a recipe for Buttermilk Milkshakes.
OK, so I gave into curiosity and every flavor of buttermilk shake shared the same adjective: bitter. Yup. That’s what I remember and it’ll be a hard pass. I’ll save my buttermilk for savory foods.