Buttermilk Biscuits recipe Wrong Way, Right Way

buttermilk
Buttermilk Biscuits recipe Wrong Way, Right Way, 10.0 out of 10 based on 1 rating
VN:F [1.9.22_1171]
Rating: 10.0/10 (1 vote cast)

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. buttermilk  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:buttermilk

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!

BUTTERMILK BISCUITS

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.

Join Our Newsletter

Join over 7,000 people who get free and fresh content delivered automatically each time we publish.

Sign Up

The Discussion


  1. This is SO funny. I made these very biscuits tonight for supper – and they looked pretty much like your first picture! They actually tasted pretty good. (And they didn’t need any butter.) We scooped them up with a pancake turner and put them on top of our stew. I will go out to the kitchen now and cross butter off the recipe.

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

  2. I haven’t tried the recipe, but I do have the edition with the butter in it. I’ve made the correction, and thanks for letting us know!

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

  3. I hadn’t made these yet so was able to correct the recipe. Thanks for the heads up.

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

  4. Kevin i just looked at my cookbook & there is also1/4 tsp salt. Now you do need salt in baking, does this reecipe call for no salt? Also since we’re on this subject… Rhubarb squares pg 167 in the baking book says to bake at 350 for 40 min. I’ve made these & they are still raw after 50 min. Is there something that might be missing in the recipe itself? Thanks & keep up the good work.

    Theresa

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)
  5. Melanie Smith says:


    Funny, reading this and had my cookbook beside me and yes it called for 2 sticks of butter! Crossed it out, now can’t wait to try to make them. Thanks for letting us know:)

    Melanie

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)
  6. Dawn Kirk says:


    Mine says 22 sticks…..Just kidding!

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)
  7. Kenneth Nagel says:


    Recipe states 1/4 oil. I presume you mean cup?

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

  8. A couple (or more) of good proof readers (must be good cooks) would
    help you avoid errors. Most experienced cooks would have caught the
    butter error…

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

    • Agreed…So, also, would have been more time…We had about 6 weeks to write the WHOLE book…that was crazy fast…

      VN:F [1.9.22_1171]
      Rating: 0.0/5 (0 votes cast)

  9. Dear Kevin,
    Thank you so much for correcting the recipe.
    Did you find any further printing mistakes in the first issue?
    Today I wanted to cook the pineapple cookies on page 112 and I did not find any fat (oil or shortening or butter) listed (which made me sooo happy!). But then I had a check in the web and all the pinapple cookie recipes I’ve found had butter in. So, now I’m quite unsure. “Light Amish Cookies”… quite strange.
    Did you ever bake them?
    Thank you so much and best regards from Switzerland
    Ckay

    PS: would be great if you’d have on your page a “printing error corner”, where the mistakes of the book are listed.
    I love this book – recipes, pictures and stories.

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

    • I will check into this. I’ve not heard of any errors in that recipe and I probably would have heard by now, but i’ll check. Thanks for the kind words!:)

      VN:F [1.9.22_1171]
      Rating: 0.0/5 (0 votes cast)

  10. I attempted to make these biscuits this morning, but it took am extra 3/4 cup of buttermilk to get the dough into a smooth batter. Where did I go wrong?

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

Speak Your Mind

*


+ five = 9

CommentLuv badge

css.php