On losing, letting go of little sisters, and warm biscuits:
We never talked about this. I didn’t know how to bring it up. The 2009 Bloggies. Remember? Best New Blog? So… I sorta…. kinda…. mostly… didn’t win. The thing is, I really really wanted to win. I did. I played it cool though. On the outside, I pretended to not care either way. That was a big fat lie. But the thing about losing… it’s pretty cool actually… it makes me want to be better. It also makes me unbelievably grateful for all of your smiling faces. Fact.
I found myself in a frenzy this morning. My little sister left for a many month long European adventure. The thought of her being so far away that I can’t easily call her at two in the morning to scream our favorite Mariah Carey song at her sent me into panic mode. I calmed myself, safe in the knowledge that my sister deserved some life changing adventures and I am due many presents from far away lands upon her return.
Biscuits. If I were to hand you a warm biscuit with raspberry jam would you: a) throw it on the ground and shove me on the floor or b) thank me kindly, gobble the biscuit and give me a giant hug? If your answer involved shoving me on the floor… well, that’s kinda funny, but throwing biscuits on the floor is just plain rude. Don’t do it.
These Buttermilk Biscuits… well, they must be blessed by the heavens. I don’t think there’s any other way to explain just how good they are. They’re best right out of the oven, steaming hot, doused with butter and jam.
My dad has been making this recipe for Buttermilk Biscuits for our family for, exactly, ever. Incidentally, my sister has been swiping them of the table for as long as I can remember. They’re simple family goodness.
Dad’s Buttermilk Biscuits
3 cups all-purpose flour
2 Tablespoons sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt
1/2 cup shortening, cold and cut into cubes
1/4 cup butter, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold
In a mixing bowl, sift together flour, sugar, baking powder, cream of tartar and salt. Cut in shortening and butter until mixture resembles coarse meal. In another bowl, combine egg and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes. Serve immediately.