This officially marks 6 recipes from the Jan/Feb issue of Everyday Food 2005. I'm going to say that I've done what I need to with this issue. While I do want to make the other 6 things from there that I found, I've officially made 6 things. This would even be a high note to go out on.
When we made chili at our house, we use a kit. I KNOW! But it's just the spices, and it's really good. It's also one of the few culinary things that J brought to our relationship. So, for those of you looking for a wicked easy way to make chili, and who are going to the US, might I suggest dropping by a Kroger for your own box or 12 (don't judge) of WIck Fowler 2 Alarm Chili? It's got a good burn to it, and it's easy.
I often make cornbread from my Holly Hobby Cookbook to go with the chili. Sometimes, I made rolls, or pull them out of my freezer. But this time, with a partial quart of buttermilk in the fridge, I turned to Martha and a recipe that I'd seen a while ago.
I present to you now from EDF 2005 Jan/Feb, Buttermilk-Garlic Biscuits:
2 c all-purpose flourAdapted from Everyday Food Jan/Feb 2005
1 tsp herb and garlic spice mix
3/4 tsp salt
1/2 tsp baking soda
4 Tbsp cold butter, cut into pieces
1 c buttermilk, plus 1 Tbsp more if needed
1. Preheat oven to 425F. In a large bowl, combine dry ingredients. Using a pastry blender or 2 knives, cut butter into the flour mixture until the mixture resembles coarse meal.
2. Mix in buttermilk until a sticky ball of dough forms. Add up to another tablespoon of buttermilk to the dough if needed.
3. Divide dough into 8 portions and drop on a nonstick baking sheet.
4. Bake until golden, about 15-20 minutes. Let cool slightly, and serve warm.