You the man!!!!!! Yes! On the cornbread— in a skillet is the way to go

I take butter and place in skillet and stick skillet in hot oven melt butter to bubbling then pour cornbread mixture in hot skillet. Makes a fabulous cornbread that way

Thank you Douglas for the very kind feedback. Don’t think the use of sugar will make any difference for the end result. In Holland buttermilk (karnemelk) is readily available everywhere and we grew up with it. Just like many people grew up with the use of lard in all kinds of dishes. That was just a little bit before our time, so we are not used to using it anymore, but many people say it gives excellent taste.

Happy biscuit baking and greetings from the low countries!

Ed & Marieke

I love the result and my wife, who is a multigeneration Southerner from Alabama, says they are fantastic, though a bit different in taste to what she grew up with because of the use of butter instead of lard or vegetable shortening. Will definitely make again. Thank you Ed and Marieke!

Hello Willow,
Thank you so much for your insightful comment. You are very right, based on often delightful childhood memories and the way your (grand)mother used to make them, it may be the only right way for a lot of people might be the use of lard or shortening. But indeed it does not mean biscuits made with butter are not totally delicious too in there own right.

Happy biscuit baking and greetings from Holland,

Ed & Marieke

Hello Tangrene,
Thank you for sharing your wonderful insight and experience with us!
Sounds like there are a lot of ways and roads that lead to a genuine biscuit. These days we are very fortunate to just go to the store and buy fresh butter, not used to other forms of fat because we did not grow up with them.
We use and love buttermilk but younger people already find this a strange ingredient these days, because they did not grow up with it. And so things evolve but not always get better of course.

Wishing you all the best in the new year to come with lots of excellent baking and sharing.

Greetings from Holland,

Ed & Marieke

BTW… southern cream (milk) gravy is a lot different from “gravy” you might have with a roast or sandwich and is not a sauce and does not come in a can. There just is no way to substitute one for the other unless you have never had the real thing. LOL! Total comfort food…but not something I would eat every other day as I did as a kid.

Hello Sheeraz,
I am sorry, we do not know this commercial product and have no experience or any way to compare it with our own recipe. We also have no experience baking these biscuits with a filling like you mention. We expect our recipe to differ from a commercial product which normally contains lots of additives, so for this reason making your own and trying our recipe could be a good idea. Hope you will give it a try.

Can i used the above mention recipe or i have to change it little bit or that biscuit dough is all together different recipe.

Dankjewel Gretchen, we snappen je helemaal! En ja, je kunt zelfrijzend bakmiddel gebruiken, maar als je het hebt zou het wel goed zijn om daarnaast ook nog de baksoda toe te voegen die goed met het zuur in de karnemelk reageert. En je mag de honing weglaten, maar ze worden er wel wat minder lekker van…misschien

Succes en veel plezier met het recept!
Marieke

Hello Dorian, thank you for your comment. The buttermilk we can buy in The Netherlands is liquid, it is slightly thicker than milk. It sits between milk and yoghurt but more towards the milk side. Perhaps your buttermilk is thicker? You can make it thinner with some added milk. Also the T45 and T55 flour we use does not absorbs as much liquid as regular bread flour. The hydration of this recipe is 62,8% (220 / 3,50) and that should be enough (together with the butter) to get a dough like structure. Happy baking!

Only thing is I needed to use much more buttermilk to get the dough to stick together – about 300ml. With only 220ml there’s still loads of flour crumbs sitting at the bottom of the bowl. Any thoughts why I might need so much? I’m using a cultured low fat buttermilk if that’s important.

Hello Brian. We have also recently started to make our own butter, regular and fermented (which was really good). You are right, it is such a logical thing to do, making your own bread AND butter. Plus we found it great fun to see it worked so well.

Happy baking and churning!

Marieke

Thank you very much Sonia! Look for ‘karnemelk’, you can find it in any supermarket or organic store. Hope the recipe turns out great.

Happy weekend baking,

Marieke

Hallo Henk,
Ik ken het recept van Reinhart, maar bij mij wilde het niet zo vlotten met het raspen van de boter…toen ben ik toch weer terug gegaan naar de stukjes. Slagroom met citroensap is een goed alternatief lijkt me. We maken met melk en citroensap wel eens verse kaas (paneer) dat gaat ook heel goed.

Marieke

Hi Misty,
Thank you very much for your explanation and your offer! I know what you mean and I do not claim authenticity in any way as you can read in the introduction to the recipe. Like I said, there are many schools and thoughts on a lot of recipes and I am sure even battles have been fought over who holds the key to the one true version of certain methods (like in Italy every new town has a different and original version of a pasta dish). I find it fascinating and it just means there there are always new things to discover and try when baking. But a recipe that was handed down through the generations is truly special and something to be cherished indeed! I would be honored if you could show me one day.

Thank you again and the very best wishes for the new year!

Marieke