Wednesday, June 22, 2011

Magnolia Flower, Buttermilk Biscuit Recipe

This is magnolia flower season here in the South, and the fragrance is incredibly strong and lovely. Break off a blossom, place it in a pretty vase, and put it on the table on the porch. Sit back and watch the bees, so intoxicated by the flower they will pay no attention to you, as you can see in this photo of one busy little bee.

Morning Magnolia with Bee
We love buttermilk biscuits, warm from the oven and drizzled with golden honey. Here's my favorite recipe from White Lily brand flour. If you can't buy White Lily where you live, look for a soft summer wheat flour for the most tender biscuits. Other brands of self-rising flour will work just fine.

Buttermilk Biscuits
White Lily Flour

2 c. White Lily self-rising flour
1/4 c. Crisco shortening
3/4 c. buttermilk

Cut shortening into flour until the texture of fine crumbs.  Stir in buttermilk.  Turn out onto a floured surface and quickly knead a few times.  Roll out to 1/2 – 3/4-inch thick and cut with a biscuit cutter.  Bake on an ungreased baking sheet for 10 minutes or until golden brown at 500 °.  Rub tops with butter and keep warm in basket.

With love from me to you...

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