It’s still soup weather here in the Pacific Northwest with rainy days and cooler evening temperatures. What better way to fend off the cold than to accompany your White Bean Soup with some delicious Buttermilk Cheddar Biscuits.
You don’t need to take a baking course to make these beauties! They are as simple as can be. Before you do anything else to prep to create amazing buttermilk cheddar biscuits, you will first need to grab any butter and one of those luscious cheeses off the refrigerated shelf during your shop at Birch.
Then you need a foolproof recipe. Participant Sarah uses her favorite recipe from the Smitten Kitchen blog so you know that’s going to be a winner!
The recipe needs no special equipment and you probably have everything you need already handy. It takes just 10 minutes to make the dough plus a smidge of time to chill before baking. Sarah recommends making them the night before so it’s ready for brunch or dinner with no lead-up time (love that idea!).
Fill these buttermilk cheddar biscuits with scrambled eggs, ham, sharp cheddar, veggie sausage patties, or any combination that tickles your fancy. These are fabulous on their own and great for using up items from your fridge to make melt-in-your-mouth sandwiches.
Who needs a spendy restaurant brunch out when warm, crumbly, cheesy wonders like these await you at home? And in a light salad with some homemade vinaigrette and you have a complete meal!
Do you enjoy experimenting with new recipes? Or maybe you stumbled upon a delicious combination of foods that you are itching to tell someone about? If you have simple recipes or food inspiration ideas to share, we are ready for them! Just email steph@bcsi.org or contact us here.
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