Today, my friends, was an historic day in the Flavor Mosaic household!  Yes.  I say truly historic!

For the first time EVER in my ENTIRE life I made HOMEMADE Buttermilk Biscuits! Yes. Yours truly made them FROM SCRATCH!  None of that store bought biscuit mix required here.    AND……(drum roll please)……….they turned out PERFECTLY BEAUTIFUL, and DELICIOUS!  Buttery, buttermilky biscuit perfection. Yum! (I’m so excited I’m making up words!)

I totally can’t believe this did not make the nightly news!

Mr. Flavor Mosaic kept looking around for the store-bought biscuit mix box.  I told him I don’t need that anymore.  Kick that box to the curb.  I have Renee’s recipe now.  Watch out biscuit world!

Actually, I have to thank my friend, Renee, owner of Renee’s Kitchen Adventures blog, for her wonderful recipe, Easy Peasy Buttermilk Biscuits.

Renee has some great tips on her Biscuit blog post to ensure success.  First, be sure the butter is COLD.  No.  Not just out of the fridge.  I mean Freezer-ice-cold.   I followed Renee’s recommendation to cut the butter into cubes and then put it in the freezer before starting the recipe.

Renee recommends using a food processor to mix the dough.  While I have a food processor, I am missing a very important part (the plastic thingy you put inside the top tube to prevent everything from splattering everywhere.)  Yeah, I like to use technical words like that.  I could just picture a cloud of white flour covering everything in my Kitchen if I tried to use my food processor.

So, I did it the old fashioned way in a bowl using two forks.  It is definitely not easy, peasy making them this way, but it gets the job done.

I was worried I overworked the biscuits.  However, the true test came when my husband took them to his Mother.  She grew up on biscuits.  So I knew she would be picky about her biscuits.  I got the call.  She RAVED about how wonderful they were, and wants me to make more.  Phew!  What a relief!

Renee’s Kitchen Adventure Easy Peasy Buttermilk Biscuits recipe will be my go-to recipe from now on.  For the recipe, click here.

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