New cookbook (not so healthy!)

I checked out a bunch of cookbooks from the library (my city has a brand new library, and it is pretty badass), if you couldn’t tell. This one that I’m reading right now is called “Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch” – and it’s a buyer! She’s got lots of stories in there – reminds me a LOT of the Pioneer Woman. Love her!

Buttermilk Biscuits

3 cups White Lily or All-Purpose flour

1 Tbsp. baking powder

2 tsp. baking soda

1 tsp. salt

1/2 cup (1 stick) unsalted butter, cold, cut into chunks

1 cup well-shaken buttermilk

1. Preheat the oven to 450°. In a large bowl, whisk together the dry ingredients. Using a pastry blender or your fingers, cut the butter into the flour until the mixture is coarse and crumbly. Add the buttermilk and mix with a fork until just combined. Do not overmix or knead. The dough should be moist and slightly sticky; add a little buttermilk if it is too dry.

2. Scrape the batter onto a lightly floured surface. Use your fingers to pat it out to about 1/2-inch thick. Using a 2 1/2-inch biscuit cutter, cut into rounds. (You can also simply form into individual balls of batter and flatten them gently with your hand.) Arrange the biscuits on two baking sheets, leaving plenty of room between them (each sheet can hold 6 biscuits). Bake for 12-15 minutes, rotating the baking sheets halfway through the baking process, until golden brown. Serve immediately.

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