In the kitchen with Buttermilk Recipes

Amanda Cunningham, Staff Writer


From Our Readers:

Buttermilk Biscuit
Sausage Pinwheels

Cynthia Johnson, Mount Jackson, Va.

¼ cup shortening
2 cups self-rising flour, unsifted
1 cup buttermilk
1 pound raw bulk pork sausage, room temperature


With a pastry blender, cut shortening into flour. Add buttermilk, mix. On a lightly floured board, knead for a few seconds, adding additional flour if necessary. Roll onto a lightly floured board into a 12-by-9-inch rectangle. Spread sausage over dough. Roll up, jelly-roll style, starting from the short side. Chill. Cut into ½-inch slices. Place cut side down on a lightly greased baking sheet. Bake at 425 degrees for 25 minutes or until lightly browned. Makes about 9 servings.


From Our Readers:

Cherry/Almond Quick Bread

Judy Haskins, Virgilina, Va.

1 cup sugar
½ cup butter or margarine, softened
2 eggs
1 teaspoon almond extract
½ teaspoon salt
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup almonds, chopped
6-oz. jar maraschino cherries, drained and chopped


In a large mixing bowl, cream sugar and butter. Add eggs one at a time, beating well after each addition. Blend in extract. Combine dry ingredients. Blend into creamed mixture alternately with the buttermilk. Stir in the almonds and cherries. Pour into a greased and floured 9-by-5-inch loaf pan. Bake at 350 degrees for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack.


From Our Readers:

Buttermilk Pie

Dianne Hollman, Prince George, Va.

2 cups sugar
1 stick margarine, softened
3 tablespoons flour
5 eggs
1 teaspoon vanilla
juice of ½ lemon
1 cup buttermilk
9-inch pie shell, unbaked

Mix well the sugar, margarine and flour. Add eggs, beating well after each egg. Add vanilla and lemon juice; then add buttermilk. Pour in pie shell and bake for about 1 hour at 325 degrees. Makes 8-12 servings.



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