My mom finds me the coolest cookbooks! One of her latest finds was Miriam B. Loo’s Holiday Cookbook originally published by Current, Inc. in 1979. Before I even got to the recipes, these fell out of the book.
S&H GREEN STAMPS!!!! Anyone else flashback to the Brady Bunch? A sewing machine or a boat? Oh no, Tiger knocked over the house of cards. S&H is still around though they have updated their business model to ”get points for buying from online stores through their site then redeem for gift cards”. I can still turn these in to get credit for what amounts to about a dime. PASS!
Wow, have our tastes changed in 30 plus years! Not too many cookbooks today have recipes for gelatin salads. How about this beauty?
Tomato and Avocado Aspic
But there are some great recipes hidden in here too. This week I decided to make Refrigerator Biscuits, mostly because I was intrigued by a recipe with not one, not two but THREE LEAVENERS! Baking powder, baking soda and yeast. It better have an “extra light texture” as proclaimed in the recipe description.
Normally, I make simple baking powder biscuits (dump ingredients, quick stir, roll, cut bake.) Quick, easy, and a bit dense. These have a few more ingredients and take a little longer, but have the added bonus of being able to be made ahead and stuck in the fridge for up to 5 days. I don’t know about freezing them, but tonight I think I will pre-cut some biscuits and individually quick freezing them. I will keep you posted.
I didn’t have buttermilk, but I did have some half and half that was in danger of expiring so I used that and some milk with a tablespoon of lemon juice per cup.
The biscuits are not going to rise to full size in the 20-30 minute rise period like traditional yeast bread. Don’t worry, just wait until the come out of the oven!
- 2 cups buttermilk
- 1 package active dry yeast (2 1/4 teaspoons)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 2 tablespoons sugar
- 4 cups all-purpose flour
- 1 cup butter or margarine
Heat buttermilk until lukewarm (110 – 120 degrees) add yeast and stir until dissolved. In a large bowl sift and then combine all dry ingredients. Cut in butter/margarine until it resembles small peas. Add the buttermilk and stir until completely incorporated. Refrigerate until ready to use.
To Bake: On a floured board roll out dough to about 1/2 inch thickness and cut biscuits, place on a baking sheet and let rest for 20 – 30 minutes. Bake in a preheated 450 degree oven for 10 minutes.
So did they live up to their billing? YES! They were the lightest biscuits I’ve ever made. Yes, I know I could go get some Poppin Fresh ones from the store and be done with it, but where’s the fun in that?
I only used about a third to half of the dough, because I had plans for the other half. It still made 8 large biscuits, plenty for my family of 3. Well, maybe not. J devoured two of them in the blink of an eye!
Next time I will share what I did with the other half of the dough for breakfast this morning. Here’s a preview.
Until then, happy eating.