Of course, it was a requirement to try buttermilk biscuits during our buttermilk bonanza. There are a ton of biscuit recipes out there, but we settled on Alton Brown's because we like him. We split the work on this one: Jon did the measuring and mixing, I did the shaping and baking. They were really good fresh from the oven, but they didn't age well. We probably should have halved the recipe. I included a picture of the spread on our table that night because it makes us look sophisticated: biscuits, lentil-kale soup, grapefruit-avocado salad, and grapefruit-gin spritzers with rosemary.
The day after we made the biscuits, we took a day trip to the Indiana dunes. I am filled with trepidation about my first winter in the midwest, and I am trying to take opportunities to enjoy the outdoors in the cold so I will not become a lump on my Ikea chair during the winter. We packed a nice picnic, including a thermos full of buttermilk potato soup. I based it on this recipe from Homesick Texan, but I basically made it less interesting by omitting the jalapeno, bacon, and cilantro. I did add a bit of smoked paprika to get some of the bacon smokiness, but I wasn't sad that the soup wasn't popping with flavors. It was a nice, warm, thick, creamy potato soup that made a picnic on a snow-covered picnic table much more delightful. For those keeping score, the soup called for 1/2 cup of buttermilk. By the way, we had a fantastic day at the dunes. If you like looking at goofy pictures of us, you can look at our facebook album of the trip here.
Buttermilk in today's recipes: 1 1/2 cups
Buttermilk bonanza total: 6 cups