Feeling pretty smug about our recipes today!
First, we made biscuits using a homemade Bisquick mix. They were delicious. As they should be with the 1/4 cup of butter they baked in!
While they baked, we made butter. I wasn't sure how it would turn out. We started with some heavy cream; each had a little in a container and they shook and shook and shook.....and kept shaking until they were tired. Then the adults took over. And we got tired. So in a cold bowl it went, and we took turns using the hand mixer. I was just about to give up when....it started to stick together and look like frosting. We kept mixing. Little by little, we saw it separating. We had solids and liquid. Bingo!
We pushed the solids to the side and poured off the buttermilk. We put the solids into a bowl of ice water (not necessary, but it give the butter a longer shelf life) and poured off liquid until it was clear. Tossed in a pinch of sea salt, and we had butter!
We had also made a little bowl of honey cinnamon butter. The biscuits were delicious with both. We read "Biscuit Wins a Prize" and also "Cupcake" to celebrate Oliver's 4th birthday. What a great day!
2 Cups baking mix (like Bisquick)
1/2 cup plain Greek Yogurt
1/2 cup lemon-lime soda
1/4 cup melted butter
Preheat oven to 450. Melt butter in 9-inch square pan. Cut yogurt into biscuit mix, add soda. It will be a very soft dough. Sprinkle additional biscuit mix onto table or board and pat dough, about 1 inch thick, and cut biscuits using biscuit cutters or a glass. Place biscuits in pan and bake 15 minutes or until golden brown.
10 cups flour (I use 5 cups whole wheat white or whole wheat pastry and 5 cups organic all-purpose)
1/3 cup baking powder
1/4 cup sugar (or sugar replacement, such as organic coconut sugar or dried organic cane juice)
4 tsp. salt
2 cups shortening that does not require refrigeration (Crisco). I used solid coconut oil.
In large mixing bowl, stir flour, baking powder, sugar and salt. With a pastry blender, cut in shortening or oil until mixture resembles coarse crumbs. Store in covered airtight container up to 6 weeks at room temperature. If you use any whole wheat flour, it will keep best in the refrigerator.