As is usually the case in the summer for me, Mangia Monday is more like Mangia Monthly, but here is my June recipe. š I still seem to be in a comfort food rut. (I promise I’ll try to make the next recipe something a bit less dairy-forward. š) Leftover buttermilk is what prompted me to make these Southern-Style Buttermilk Biscuits from Once Upon a Chef, and I added 2 tablespoons of chopped fresh herbs (a mix of chives, dill and parsley) from the garden to fancy them up a bit. I reduced the sugar to 1/2 tablespoon and the salt to 3/4 teaspoon as well. I love that these biscuits are made in the food processor because I feel like I get a better biscuit that way, but you can use a pastry cutter or two knives if needed. (Note: If you have the first Once Upon a Chef cookbook, this recipe is on page 229 as Almost Southern Buttermilk Biscuits.)
I served these with a yummy Lemon Chicken Orzo Soup from Salt & Lavender and it came together pretty quickly and was great for leftovers for lunch (with a little water added to it when reheating if needed.) If you want to up the nutritional value and add some more color, you can even add some fresh spinach to the soup before serving!
The two of us ate every last one of these biscuits over the course of a few days. I personally find next day (and beyond) biscuits are best split and toasted – with a tiny pat of butter. š Let me know if you try these Southern-Style Buttermilk Biscuits in your house this week!