Flaky Buttery Buttermilk Biscuits

My biscuits, fresh out of the oven

I found this recipe in a Fine Cooking magazine in 2007.

These are one of the best biscuits I have tasted and are easy to make. 
I love that the butter doesn't need to be chopped on crumbled into the flour. This is so much easier and creates a stronger butter flavored biscuit!

Tips and Suggestions:
I use a Buttermilk Powder from SACO and follow the directions on the container to make the buttermilk.   SACO Cultured Buttermilk Blend can be used in nearly any recipe that calls for liquid buttermilk or soured milk. 

I also use a smaller, round baking dish instead of a sheet, and have the sides of my biscuits touching. 

Cooking the biscuits in a dish lined with parchment paper just makes for a much easier clean-up.

I also use King Arthur Flour and Land of Lakes Butter.  The better the quality of ingredients the better the end product.

Tasty Cranberry Sauce

Well it's that time of year to dig though all my recipes, try to find the best ones to make for Thanksgiving Dinner!

I keep notes each year of recipes used and food prepared in the past.  I also pencil in tips to myself such as "fantastic" or "this was really yummy" or "not so good".

We have all the traditional food: Turkey, dressing, yams, green bean casserole, pumpkin pie, etc. And I always have cranberries. But each year it seems many dinner guests do not like cranberries, and won't even try them!  So in recent years I have been experimenting with different Cranberry Sauce recipes and came across this one in 2007. It was a big hit that Thanksgiving and all the years to follow. I hope you enjoy it!