Occasionally cookbooks do have errors. There are all sorts of reasons this may happen, but a cookbook has a ton of moving parts that all have to be assembled into a readable narrative with workable recipes sometimes under tight deadlines. But one missed stick of butter or spoonful of cinnamon somewhere can have messy consequences. Our Amish Cook’s Baking Book has been very well-received (20 5-star reviews on Amazon!), but one recipe does have a big mistake. The popular Buttermilk Biscuits recipe calls for 2 sticks of butter. Wowza. One problem: the recipe should call for NO butter. Double Wowza! I forget how that mistake was even made, I think it had something to do with the “search and replace” feature replacing the wrong ingredient. The mistake has been corrected in subsequent printings of the book, but it is a glaring error in the first printing. And when my wife decided to make homemade buttermilk biscuits from the book last night, I forgot to tell her about the mistake until too late. This is what they looked like in the oven loaded with two sticks of butter. Um…not so appetizing, right? They look like flat, buttery rounds. Lovina’s buttermilk biscuit recipe really IS a good one and quite tasty. Once Rachel regrouped and made the recipe the right way (sans butter), here is how they looked:
Much better, right? It’s a good, soft biscuit that goes great with gravy (Rachel made a veggie sausage gravy, and it was a delicious dinner) You can bake them a touch longer if you like to make them more golden. So, here is the correct recipe – with no butter – just buttermilk. Enjoy!
2 cups all-purpose flour
1 /4 vegetable oil
3 teaspoons baking powder
1 cup buttermilk or sour milk
1 teaspoon baking soda
Preheat the oven to 400. Lightly grease a baking sheet at set aside. In a large bowl, combine the flour, vegetable oil, baking powder, milk, and baking soda. Stir with a wooden spoon until the mixture forms a smooth batter. Drop by rounded tablespoons onto prepared baking sheet. Bake until golden brown, 10 to 15 minutes.