
Text and photos by Emily Stephenson
One of my favorite ways to use a big, exhaustive cookbook is to flip to the index and figure out how to make use of an ingredient I’ve already got. This week, it was about a cup of buttermilk, and I turned to How to Bake Everything.
I wanted to make something that wouldn’t require a trip to the grocery store, which made whittling down my options easy: no Buttermilk Pie or Bars because I didn’t have cream to make a custard, no cakes because I don’t own an electric mixer (no way I’m going to cream the butter and sugar by hand!), and no cookies because I had less than a stick of butter in the fridge. What did that leave? After about 2 minutes of narrowing down, only one option: Buttermilk Biscuits. Continue reading