The Erie Historical Society’s 4th annual Biscuit Day runs 9 a.m.-1 p.m. Saturday along Briggs Street, and if you go, you’ll be treated to freshly baked biscuits covered in country gravy or served with a bowl of homemade stew. If you can’t make it, you can sample this tried-and-true Southern buttermilk biscuit recipe at home.
Buttermilk Biscuits
This recipe from “Virginia Seasons: New Recipes From the Old Dominion” makes a lovely, flaky biscuit that soaks up butter and crabapple jam. An old biscuit hand says the trick to keeping the pastry light is to not handle the dough too much. Makes a dozen biscuits.
Ingredients
- 4 cups flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 sticks butter, softened
- 1 1/2 cups buttermilk
- Melted margarine for brushing biscuit tops
Directions
Preheat oven to 450 degrees. Combine dry ingredients. Cut in butter. Add buttermilk, stirring until moistened. On a lightly floured board, knead four or five times. Cut biscuits rather thickly and put on lightly greased cookie sheet. Brush top with margarine and bake for 10-15 minutes.
