This is part one, go here for part two.

Here’s everything for the “dry team”. The flour was measured by weight but everything else was added by measure

Same story here.  Weighed the buttermilk, butter, and shortening.  And yes, the buttermilk is lowfat – if this choice was detectable in the end-product we’d be surprised – they were fantastic.

When Peter first started cutting in the fat, he wasn’t sure if he was doing it right, but sure enough that cornmeal-like texture came together after a few minutes.  P.S. this stuff becomes super sticky once you add the buttermilk.

The dough rolled out ready for cutting.  Wait, what did you say Jill?  We don’t have a biscuit cutter? Oh for crying out loud, we knew we were doing the biscuit Good Eats, why didn’t we buy a biscuit cutter?  Well crap. Now what?

Ahhh, improvisation.  I think AB would approve of our use of this can-previously-known-as-green-giant-corn-niblets.

Zoë thumbs dimples into the center of each biscuit.  The recipe says it will make 12, but we ended up with eight. Errr, seven and three-fourths.  We attribute this difference to our non-standard-sized “biscuit cutter.”

Golden-brown and delicious! These were quite easy to make and most certainly tasted better than anything coming from a can w/that fat little dough boy on the label.

Stay-tuned for how we plated these in the next post!

See you next time and keep cooking!