Welcome back to the school year everyone! Hope you and your kids are relaxed and happy after summer vacation, and excited to start a new school year. When I was a kid in rural Pennsylvania and took my first Home Ec class, I managed to turn my omelet green (it reacted with the copper pan). Helen Zoe Veit, writing in The New York Times, makes a compelling case for reviving Home Ec classes, even for little kids, as a way to combat our country’s obesity and diabetes epidemics.
It’s a great article and we at Parent Earth say “Here’s to you, Helen!” we heartily support your efforts to get more kids, and parents, into the kitchen. Tomorrow I’m going to make scrambled eggs, maybe turn them green by adding a little shredded kale (but hopefully from an unintended chemical reaction!), and our family’s first day of school tradition, homemade buttermilk biscuits!
Have a happy day! Sarah
Divine Biscuits
* 2 c. unbleached, all-purpose flour (King Arthur Flour)
* 2 ½ t. baking soda
* ½ t. baking powder
* ½ t. salt
* 4 ½ T butter
* 1 – 1 ¼ c. buttermilk
Preheat oven to 405 degrees.
Sift flour with baking soda, baking powder, and salt into a large bowl, cut in cold butter (you can use a knife, then finish with your fingers) into size of peas. Quickly mix in buttermilk (depending on thickness of buttermilk – if it’s thin, you can likely get away with the smaller amount).
Turn batter onto a lightly floured counter, knead lightly (you want it to stick together, but lumpy is fine). Roll dough, cut into circles (you can use a jar, about 1 ½” wide – and stack two rounds).
For the kids, I form little shapes, like Easter eggs and bunny ears from the remaining scraps of dough.
Bake 10-12 minutes or until golden on top.
09.08.11
These look super yummy!!! Can I substitute the buttermilk for Greek yogurt?