Wartime Wednesdays: Buttermilk Biscuit Breakfast

Shortening

The term shortening includes fat of any kind that is used in pastry, doughs and batters. Any clean, sweet fat may be used. The best known and most commonly used are butter, solid vegetable fats, margarine, salad and cooking oil, lard and drippings. In general they may be used interchangeably for "shortening" in a recipe, remembering the difference in flavor, and that since some contain more water than others more fat is needed to give the same shortening quality.

The Victory Binding of the American Woman's Cook Book; Wartime Edition---published 1943

I may be Northern born & raised, but these days I can make biscuits like a true Southern girl.

With buttermilk left over from a cake I made not long ago, these slightly salty & flaky biscuits rounded out a good & hearty breakfast.

Flour, baking soda & powder, salt, shortening & of course, buttermilk. Mixed & formed with a light & gentle hand.
Baked about ten minutes in a very hot oven, topped with Irish butter & grape thyme jelly, and served with cheesy eggs & a peppery bacon (for Matt), it doesn't get much better than this.











We're cranking up the flavor for this month's Blog Party; it's time to Spice it Up!

Hope to see you there.