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Garden and Gun magazine

Bread/ Breads/Biscuits/ Morning Foods

Buttermilk Biscuits with Sorghum Butter

My grandfather would have loved these!

Growing up we always lived right next-door to our grandparents and we ate a lot of snacks/meals at their house. My grandfather had some quirky eating preferences. He liked to have his dessert along with his meal, he would crumble his cornbread in a big glass of Bulgarian buttermilk, and he loved to mix molasses with the butter to put on hot biscuits right out of the oven. And, to this day I can picture him doing those things.

I never thought I would like molasses and back then I’m sure I would have turned up my nose at the thought of molasses mixed with butter. But, when I saw this recipe in Garden and Gun magazine from Blackberry Farm in Walland, Tennessee, I knew I was going to have to try and make these biscuits. I’ll probably never get to Blackberry Farm but at least I can try their biscuits. You have to take a look at their website; over the top luxury that looks fantastic.

How do you think those pioneer women made biscuits? I can picture them standing over a old wooden table with a floured covered apron on dusting the table with flour and cutting out the biscuits. Then I started wondering what they use for baking powder. Baking powder was discovered in 1843, not sure what they would have done before then. Maybe they didn’t even have biscuit cutters maybe they had to form the little balls of dough in your hands and pat them out flat. However they did them I’m sure they were delicious with some fresh churned butter.

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Soup

Cornbread and Buttermilk Soup

Now this is a first for me!

In my opinion, Rhubarb restaurant is one of the best we dined at while visiting in Asheville last year.

The recipe for their Buttermilk Soup with Cornbread (the cornbread is actually crumbled in the soup and pureed) appeared in Garden and Gun magazine a while back and I couldn’t resist trying it. Although, my first instinct was “yuck” I read the recipe and thought I should give it a try before turning the page on yet another recipe that I might have liked if only I’d given it a chance.

I’ve probably told this story before and if I have maybe you didn’t read it. My grandfather loved buttermilk and it wasn’t the low-fat kind it was the kind that was full fat and came out in big blobs when poured into his glass. Now that doesn’t sound appetizing at all and it certainly doesn’t make you want to run to the store to buy some buttermilk to make this soup. Anyway, he would pour his thick buttermilk into his goblet type glass and then he would crumble his cornbread in the glass and eat this with a spoon.

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