The Delicious Aroma of Homemade

fTimes have changed and so has cooking. There always seems to be a time shortage in our lives these days and it shows in the meals we serve our families. Even during holiday times, do we take the time to bake from scratch or just pick up a packaged roll of dough and convince ourselves we’ve taken the time to bake with our kids?It’s too easy to just pick up a pre-packaged ready to bake product.

Do you remember when you were little just how wonderful the house smelled as mom or dad was baking a batch of cookies or a cake from scratch? Wouldn’t you like to give your kids those same memories? Well then, how about you plan for say this weekend to bake something totally from scratch, cookies, cakes, biscuits anything as long as you make it from scratch. In fact, I’ll help you along by giving you this quick receipe from for buttermilk buiscuits.

Perfect Buttermilk Biscuits

Makes 8 biscuits; 2/3 cup fruit butter
Preparation time: 15 minutes
Baking time: 10 minutes


2 cups all-purpose flour 2 teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt ½ cup Land O Lakes Butter, cold ¾ cup buttermilk*
1 tablespoon Land O Lakes Butter, melted

Fruit Butter:

½ cup Land O Lakes Butter, softened
3 tablespoons of your favorite fruit preserves (peach, strawberry, raspberry, etc.)

For Biscuits:
Heat oven to 450°F. Combine flour, baking powder, baking soda and salt in a large bowl; Cut in butter until crumbly. Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead about 10 times or until smooth. Roll out dough to ¾-inch thickness. Cut with 2 1/2-inch biscuit cutter. Place 1 inch apart onto ungreased baking sheet. Brush biscuits with 1 tablespoon melted butter. Bake for 10 to 14 minutes or until lightly browned. Fruit Butter:
Stir together 1/2 cup softened butter and preserves in a small bowl until well mixed. Serve warm biscuits with fruit butter.

Savory Herb Biscuits: Omit salt. Substitute ¼ to ½ teaspoon garlic salt and stir in 1 tablespoon fresh or 1 teaspoon dried herb (dill weed, chives or crushed rosemary leaves). Cinnamon Raisin Biscuits: Omit salt. Stir in 2 tablespoons sugar and ¾ teaspoon ground cinnamon with flour. Stir in 1/3 cup raisins with buttermilk. Brush with melted butter and sprinkle biscuits with sugar before baking. * Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Provided by Land O’ Lakes.
Nutrition Facts: (1 biscuit plus 1 tablespoon fruit butter)
Calories: 360
Protein: 4g
Carbohydrates: 30g
Dietary Fiber: 1g
Fat: 25g
Cholesterol: 65mg
Sodium: 500mg

Now you have no excuse, get to baking and come back by and tell me how your family liked the home-baked item you chose to bake.


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