She Lives!!!! LOL

So life begins again!!!
I haven't had a kidney infection since May 26!!! WAHOOO!! (Knocks on wood)
Had a CT Scan with contrast NO CANCER was found!!!

Been trying to get some stuff done!!
I'm cleaning out my kitchen cabinets, have the island almost done! Putting in new paper too!! Hope to go to the Wallace flea market on Saturday, stuff I haven't touched in years has gotta go!!

I quilted a quilt of Mom's



Made a Origami tote bag

Pattern Here

Saw this crazy Fox @10am in a neighborhood?







Loved making Flour Tortillas
Recipe Here

A bit of what I have been up to

Made a baby quilt for a friends new grandbaby

Made Veggie Pot Stickers
Need to work on the sealing them up??!!

Found the best ever Bananna Bread recipe!!

Buttermilk Banana Blueberry Bread
A great way to use up those lingering, spotty bananas, and the perfect holiday gift that everyone will love!
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla extract
3 ripe bananas, mashed
1 cup blueberries
Instructions
Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch
mini loaf pans with nonstick spray.
In a large bowl, combine flour, baking powder, baking soda
and salt.
In the bowl of an electric mixer fitted with the paddle
attachment, beat butter and sugar on medium-high until light
and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and5/23/2014
2/2
vanilla until well combined. Beat in bananas until well
combined. Gradually add flour mixture to the sugar mixture at
low speed, beating just until incorporated.
Add blueberries and gently toss to combine.
Scoop the batter evenly into the loaf pans. Place into oven and
bake for 30-35 minutes, or until a tester inserted in the center
comes out clean.
Remove from oven and let cool for 15 minutes before inverting
the cake onto a wire rack.

(I didn't use the blueberries)
Found the recipe HERE

Arroz con Pollo 

You'll need a Dutch Oven or a pot you can put in the oven. This recipe makes a good 6-7 servings. You'll have plenty of leftovers. 

Ingredients: 

7 Skinless, Bone-In Chicken Thighs 
Sazon Goya packet 
salt and pepper 
fresh lime juice 

1 medium onion chopped 
1/2 red bell pepper chopped 
1/2 cubannelle pepper chopped 
1 teaspoon of dried oregano 
4 garlic cloves minced 

Sazon Goya packet 
1-1/2 cups of chicken broth 
(or to save money, 1-1/2 cups of hot water and 
3/4 of a packet of Goya Chicken Bouillion) 
1 14 0z. can of Diced Tomatoes with juice 
squeeze of fresh lime juice 

3/4 cup of Goya pimento-stuffed olives chopped 
2 tablespoons of Goya capers 
1-1/2 cups of long-grain white rice (rinsed) 

3/4 cup of frozen peas 

lots of fresh cilantro 

--------- 
Preheat your oven to 350 degrees. 
Season the chicken thighs with salt, pepper and a whole packet of Sazon Goya. Let sit. Right before you use the thighs, spritz them with some lime juice. 
Over medium-high heat, heat up some olive oil in your dutch oven. Add the chicken thighs in batches. I recommend starting off with 1 then doing batches of 2-3. Make sure the oil is hot and rippling before you add the chicken, or the meat will not sear properly. Cook each piece of chicken around 4 minutes on each side. Cover with tinfoil as you cook the other batches. Set aside. 
Chop your onion, 1/2 red bell pepper and 1/2 cubanelle pepper. You can use green pepper but I just like cubanelle better for its mild flavor. 
Drain some of the oil from the Dutch oven, leaving around a tablespoon behind. Then sautee your onions and peppers until they start to get soft. About 4 minutes. Then add garlic and oregano and cook for another minute. 
Add chicken broth, lime juice, can of diced tomatoes and the second Sazon Goya packet. Bring pot to a boil. 
Nestle in your chicken pieces and cook for 15 minutes. 
Make sure you rinse the capers and the olives to get a bit of the brine off. Just one quick rinse, don't over do it. Also, rinse your rice! 
Add rice, olives and capers to the pot and mix thoroughly. Transfer the dutch oven to the oven and cook at 350 degrees for 40-45 minutes, or until rice is cooked and has absorbed most of the liquid. Then add the peas and stir. Serve hot or at room temperature with a generous helping of fresh cilantro leaves. Enjoy! 

My change's were: 
Didn't use 1/2 red bell pepper and 1/2 cubanelle pepper 
Used 1/2 celery 
No olives didn't have 
No peas didn't have 

I really loved this recipe!! 

170 of 366

Oh My Gosh!!!! I DID IT!!! YAY!!!!

141 of 366

Baked Sun dried tomato & cheddar cheese bread
Sundried Tomato Cheddar Bread
1.5 c lukewarm water
3/4 Tbsp yeast
3/4 Tbsp salt
3/4Tbsp sugar
3.5 c flour (unbleached all-purpose)
1 cup shredded cheddar cheese  (I used Tillamook smoked extra-sharp)
about 10 slices sundried tomato (or more to taste) – see recipe below

1. mix the yeast, salt, and sugar with the water in a large bowl (or the bowl of a stand mixer). mix in the dry ingredients and the cheese without kneading, using a spoon or stand mixer. I would say that the amount of cheese and tomato you use can be varied according to your taste. I would have liked mine to be cheesier, so next time I plan on adding another half cup of cheese cut into cubes so there will be nice cheesy bits in the bread. Cover, not airtight, and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

* the dough can be used immediately after the initial rise, though it is easier to handle when cold. refrigerate in a lidded, but not airtight, container and use over the next 7 days.*

2. On baking day, dust the surface of the dough with flour and cut off a 1 pound (grapefruit-sized) piece. dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. allow to rest and rise on a cornmeal-covered pizza peel for 1 hour.

3. twenty minutes before baking time, preheat the oven to 450F, with a baking stone (or unglazed quarry tiles) on the lowest rack. place an empty broiler tray on any other shelf that won’t interfere with the rising bread. sprinkle the loaf liberally with flour and slash across the top, using a serrated bread knife. leave the flour in place for baking; tap some of it off before eating.

4. slide the loaf directly on the hot stone. pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. bake for about 25 minutes, or until deeply browned and firm. small or larger loaves may require adjustments in baking time. allow loaves to cool before slicing and eating.
Found the recipe here!!

Cheddar Dill Beer Bread Recipe

Hi Chris, Here's the recipe you requested!!

I got it here

Farmgirl Susan's Beyond Easy Dill & Cheddar Beer Bread Recipe
Makes one 8-inch loaf



The optional egg glaze gives the top a beautiful, dark golden color. As always, I encourage you to seek out local and organic ingredients. They really do make a difference. ( I didn't do the egg wash, but will next time)

Basic Beer Bread Mix:
3 cups organic all-purpose flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder (make sure it's fresh!)
1 teaspoon salt

2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
12 ounces beer

Optional glaze: 1 egg & 2 teaspoons water, beaten

Heat the oven to 375°. Combine the flour, sugar, baking powder, salt, dill, and cheddar in a large mixing bowl. Slowly stir in the beer and mix just until combined. The batter will be thick.

Spread in a greased 8-inch loaf pan, brush with the egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool 10 more minutes. Serve warm or at room temperature.

Flavor Variations (also see the comments section at the end of this post for lots more beer bread flavor inspiration):

Garlic & Herb: Add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix. For fresh herbs, use 1 chopped Tablespoon of each.

Dill & Chive: Add 2 Tablespoons chopped fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.

Rosemary & Feta (courtesy of my bread baking buddy, Beth—see her recipe, which includes metric measurements, here): Add 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese (about 4 ounces) to the basic mix.

Italian: Add 1 teaspoon each dried basil and oregano (or 1 Tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic, and 1/2 cup finely grated parmesan or romano cheese to the basic mix.

Other Additions: Any dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley, 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the all-purpose flour. Or practically anything else you can think of—just use your imagination.

Still hungry? You'll find links to all of my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.

© FarmgirlFare.com, the freshly baked foodie farm blog where Farmgirl Susan shares recipes, stories, and photos from her crazy country life on 240 remote Missouri acres.

Man I'm run ragged!! LOL

This new job at the hair salon is running me ragged!! I've got to work all weekend again:( Than next week they are sending me to a 3 day training class! Yippie for me LOL!!
So yesterday after I did my home hair people I had a cooking marathon to get dinners for a couple of nights! I made country style ribs,meatloaf, pot roast with carrots & potatoes, baked a chicken, biscuits. Plus for dinner Thursday I fried some spots, french fries & hush puppies plus cole slaw, yummy!!
Than at Harris Tetter I found 2 eggplants in the sale bin for less than $1.00

I made this last night for my lunch today. Oh my gosh was it good
I did leave out the capers cause I didn't have any & used thin reg. spaghetti.

Eggplant Pomodoro Pasta

2 tablespoons extra-virgin olive oil
1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced
1/3 cup chopped pitted green olives
2 tablespoons red-wine vinegar
4 teaspoons capers, rinsed
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper, (optional)
12 ounces whole-wheat angel hair pasta
1/4 cup chopped fresh parsley, or basil
Preparation

Put a pot of water on to boil.
Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
Meanwhile, cook pasta in boiling water until just tender, about 6 minutes. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley or basil on top.

Print Recipe


Biscuits
I used the recipe from the back of the bag. Was self rising flour!

;

Good Monday morning!

So the craft show was a big disappointment :(
I took some pictures of the parade. I love that little pony!

And this is my tables, notice how close the tent is from my neighbors? They were a non profit group & they kept coming out the side of the tent to poach people looking at my stuff. I finally had to say something, I took all I could LOL

DH worked yesterday, spraying a couple of ceilings LOL

So I made after church
Black bean soup w/ wasabi avocado salsa & ciabatta rolls with rosemary

this is the bread recipe I used plus added the rosemary to it

Yeah it's Thursday!!

Yes I'm still a cleaning fool!! I got 2 more closets cleaned out!
Than today I baked bread in my dutch oven. Is that not pretty?

BASQUE SHEEPHERDER'S BREAD

3 cups very hot tap water
1/2 cup (1/4 lb) butter or margarine
1/3 cup sugar
2 1/2 tsp salt
2 pkg active dry yeast
9 to 9 1/2 cups all-purpose flour
Salad oil


In a large bowl, combine hot water, butter, sugar, and salt. Stir until butter has melted; let cool to about 110 degrees. Stir in yeast, cover, and set in a warm place until bubbly (about 15 minutes).

Beat in about 5 cups of the flour to make a thick batter. Stir in enough of the remaining flour (about 3 1/2 cups) to make a stiff dough. Turn dough out onto a floured board; knead until smooth and satiny (10 to 20 minutes), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise until doubled (about 1 1/2 hours).

Punch dough down and knead briefly on a floured board to release air; shape into a smooth ball. With a circle of foil, cover the inside bottom of a 5-quart cast-iron or cast-aluminum Dutch oven. Grease foil, inside of Dutch oven, and underside of lid with salad oil.

Place dough in Dutch oven and cover with lid. Let rise in a warm place until dough pushes up lid by about 1/2 inch (about 1 hour -- watch closely).

Bake, covered with lid, in a preheated 375 degree oven for 12 minutes. Remove lid and bake for another 30 to 35 minutes or until loaf is golden brown. Remove from oven and turn out onto a rack to cool (you'll need a helper). Peel off foil and turn loaf upright. Makes 1 very large loaf.

Print Recipe


Than I put a whole chicken in it with onions & garlic. It's in the oven for 1 hour than going to add 2 small cans of chopped tomatoes & cook for 1/2 hr. more! Smells yummy

Good Saturday Morning

LOL I ended up having company for dinner. I used the Golden Potato recipe on boneless chicken breasts yummmmmmyyyyyyyyyyy!!!

I made these last night to go with dinner. I had more of a batter than a dough so added more flour. Not as light as I wanted them to be?

Butter_Dipped Biscuit Squares

These are the easiest and best biscuits I've ever made. They are light and
buttery and go well with virtually any meal.

2 cups self-rising flour*
2 T. sugar
1 cup milk
1/2 cup butter (no substitutes) , melted
All-purpose flour

In a bowl, combine the self-rising flour, sugar and milk; mix well. Turn onto a
floured surface; sprinkle with all-purpose flour. Pat dough to 1/2 inch
thickness. With a sharp knife dipped in flour, cut into 3 inch by 2 inch pieces.
Pour butter into an ungreased 13x9x2 baking pan. Dip one side of each piece into
melted butter. Carefully turn to coat. Bake, uncovered, at 450� for 10 minutes
or until golden brown. Yield: 15 biscuits.

*Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2
t. baking powder and 1/2 t. salt in a measuring cup. Add all-purpose flour to
measure 1 cup.

Boy I'm tired!

I worked yesterday for one of the girls at the old salon shampooing. She called at 7 am she did something to her back. So I said yes I would come help her out! While I was there another friend called she was booked for Saturday & the other girl she works with had taken the day off. So could I come work with her Saturday?? So of couse I said yes!! I made some extra money yippiee!! While I was waiting I looked at a Southern Living & wrote 3 recipes down I found 2 on there site, but I can't find the 3rd??? And of course I can't find what I did with the paper I wrote it on??? Agggghhhhhh!! LOl I want to try these!


Beekeeper's Jezebel Sauce

Prep: 10 min., Cook: 4 min. This sweet-and-spicy sauce is delicious served with pork tenderloin and grilled chicken or as a dipping sauce for fried shrimp. It also makes a great savory spread for biscuits or roast beef and turkey sandwiches.

Yield
Makes about 1 1/2 cups (serving size: 1/4 cup)

Ingredients
1 (15.25-oz.) jar apricot preserves
1/4 cup fat-free chicken broth*
1/4 cup honey
3 tablespoons horseradish
1 tablespoon chopped fresh parsley
2 tablespoons Dijon mustard
1 teaspoon chopped fresh thyme
1/4 teaspoon dried crushed red pepper
Preparation
1. Whisk together all ingredients in a small saucepan. Cook over medium heat, whisking frequently, 3 to 4 minutes or until thoroughly heated and sauce is a pourable consistency. Use immediately, or store in an airtight container in refrigerator up to 1 week.

*Vegetable broth may be substituted.

Note: For testing purposes only, we used Polaner All Fruit Apricot Spread.

Note: To make a spread, prepare recipe as directed, omitting chicken broth. Use immediately, or store in an airtight container up to 1 week.


Zesty Honey-Lemon Dressing
Prep: 10 min. Serve this dressing over fresh garden greens or drizzle over steamed green beans, asparagus, or broccoli.

Yield
Makes about 3/4 cup (serving size: 1 tbsp.)

Ingredients
1 tablespoon chopped fresh parsley
3 tablespoons honey
1 teaspoon lemon zest
4 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, pressed
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
Preparation
1. Whisk together chopped fresh parsley and next 7 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or store in an airtight container in refrigerator up to 5 days. If chilled, let stand at room temperature 15 minutes. Whisk before serving.

The other one was for a balsamic rice with black eyed peas side dish. Sounded really good & something different!
Than I found a different biscuit recipe on TOH that sounded really easy! I might try it tomorrow!

Butter_Dipped Biscuit Squares

These are the easiest and best biscuits I've ever made. They are light and
buttery and go well with virtually any meal.

2 cups self-rising flour*
2 T. sugar
1 cup milk
1/2 cup butter (no substitutes) , melted
All-purpose flour

In a bowl, combine the self-rising flour, sugar and milk; mix well. Turn onto a
floured surface; sprinkle with all-purpose flour. Pat dough to 1/2 inch
thickness. With a sharp knife dipped in flour, cut into 3 inch by 2 inch pieces.
Pour butter into an ungreased 13x9x2 baking pan. Dip one side of each piece into
melted butter. Carefully turn to coat. Bake, uncovered, at 450� for 10 minutes
or until golden brown. Yield: 15 biscuits.

*Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2
t. baking powder and 1/2 t. salt in a measuring cup. Add all-purpose flour to
measure 1 cup.

THOUGHT FOR THE DAY...

Women are like phones:
They like to be held, talked to, and touched often.
But push the wrong button and your ass is disconnected.

Oh yummmm!!

Just took this out of the oven!! Took a picture but didn't upload it yet!

Whole Wheat Bread
1 package (1/4 ounce) active dry yeast
3 cups warm water (110° to 115°), divided
3/4 cup canola oil
1/4 cup Domino® or C&H® Granulated Pure Cane Sugar
1/4 cup molasses
1 tablespoon salt
5 to 5-1/2 cups all-purpose flour
3 cups whole wheat flour

In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 3 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices).

Oatmeal Bread yummmy!!

Outrageously Outstanding Oatmeal Bread
Recipe By : LuAnn

1 1/3 cups warm water
3 tablespoons packed brown sugar
2 tablespoons Canola oil
1 1/2 tablespoons dry skim milk
1/2 cup quick cooking oats -- (uncooked)
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons instant yeast -- (or bread machine yeast)
1. Place all ingredients, in order listed in bread machine manual, in a 2-pound loaf capacity bread machine pan. Place pan in the machine. Set machine to 2-pound loaf, "white" cycle and "light" crust. Start machine.
2. If necessary to obtain a light crust, remove pan from the machine 5 minutes before baking is complete. Immediately, remove loaf from pan. Brush top crust lightly with melted butter or margarine; wrap loaf in a clean dish twel to cool.
Source:
"Loosely based on a recipe from Sierra's website, 1999."
Yield:
"1 2-pound Loaf"


This bread is fabulous!!
Can I cut the recipe in half to make a 1 lb loaf?? 2lb is too big for my machine & made a big mess out of the top! I thought the lid was gonna pop open! LOL

Busy day!!

Made this this morning in a loaf pan. Taste tested it yummmm than doubled the recipe & baked it in a bundt pan.

Banana Bread
Ingredients
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
Method
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Simply Recipes http://simplyrecipes.com

Than made this
MEANT TO BE CHEESE DANISH 16 servings

2 pkgs (8 rolls each) refrigerated crescent rolls
2 (8oz) pkgs cream cheese, softened
1 1/2 cups sugar divided
1 large egg
1 tsp vanilla extract
8 Tbsp (1 stick) butter, melted
1 tsp cinnamon
1 cup chopped pecans

Preheat oven to 350. Grease a 13x9 pan. Unroll 1 can crescent rolls & press into bottom of baking dish. Press perforations together to form 1 sheet of dough. Combine cream cheese, 1 cup sugar, egg, & vanilla. Mix thoroughly. Spread over dough. Unroll 2nd can of crescent rolls & place over cream cheese. Press edges to seal. Combine melted butter, remaining 1/2 cup sugar, cinnamon & pecans. Spread evenly over top layer of crescent roll dough. Bake 30 minutes or until golden. To serve, cut into 16 rectangles

We went to a meet the candidates BBQ LOL big joke all had prior engagements!! BBQ was good served with Cole slaw, baked beans & hush puppies. They went to Big Lots had a 20% off coupon total order, get Harley's food there! Also got some laundry soap. Which I just stripped the bed, It's 10:20 here?? I'm on go instead of sleep!! Than to we went to Michael's I had a 55% off coupon so got some clover pins for my SS Santa on my quilt site, plus some felt to make a needle holder for her & some string to fix my cell phone charm! Oh & I got some sticky notes for her that were marked down to 50 cents?!! Oops hope she doesn't read my blog!!!
I took left over chicken goulash, about 1/2 cup of spaghetti sauce leftover mixed it with chicken in broth from the freezer added noodles & frozen mixed vegetables & a can of diced potatoes yum mm made a delicious stoup!! I made DH a grilled cheese sandwich to go with his & I had some crackers!

Corn Bread

1 1/2 cups Goya Yellow corn meal
3/4 cup flour
2/3 cup sugar (used 1/2 cup)
1 Tbs. baking power
1 tsp. salt 1 cup buttermilk ( used 2%)
1 large egg
3 Tbs. butter
Preheat oven to to 400 degrees Grease baking pan (used cast iron frying pan) Stir together corn meal, flour, sugar, baking powder & salt Whisk buttermilk, egg & butter together than add to dry ingredents until just mixed. ( just dumped it all together) Bake for 20 minutes or until toothpick comes out clean.

From the back of the bag Goya corn meal

Angel Biscuits

This is the only recipe I can do LOL all the others come out like hockeypucks!!
Angel biscuits
1 pkg. yeast
5 cups flour
1 cup shortening
2 cups buttermilk
1 tsp. Salt
3 tsp. Baking powder
1 tsp. Soda
3 tsp. Sugar
Dissolve yeast in 1/3 cup warm water. Mix rest of dry ingredients and cut in shortening. Add yeast mixture and buttermilk. Mix well. Roll out and cut. (I use a glass) Place on cookie sheet and let rise for about 30 minutes. Bake at 425º for 10-12 minutes. Dough can be refrigerated for up to three days. If using cold dough, let rise a little longer.
Tips: do not over knead makes them tough. Do not twist the glass or cutter it seals the edges & will not let them rise.