Kitchen Green Thumb and Liz Biscuits

While preparing some stir-fry and baking red velvet cupcakes

last Wednesday, my friends and I decided to try out a nifty Martha Stewart-ish trick I had overheard on the FoodNetwork. We only used the green sections of the green onions for our main course and put the remaining white bulbs in some water. After a week I was pleasantly surprised to find over 4 inches of healthy green leaves sprouted from each bulb! YAY! I wonder what other greens I can grow in water as simply as these...

After making the red velvet cupcakes I wanted to find a quick and easy way to use up my nearly full pint of buttermilk, without having to use another stick of butter to accompany it. This was quite hard to find... so I came up with my own biscuit recipe. These biscuits are soft, fluffy and flavorful, but not as flaky as the typical buttermilk biscuit with the added butter. (They are quite a bit healthier too... even though baking, health and deliciousness don't usually go hand in hand). Given how easy and quick these were to make, I'll definitely be using this recipe again.

Liz Biscuits

Prep time 10 minutes

Baking time 10 minutes

10 biscuits

Ingredients

2 cups all-purpose flour (and more for dusting the board and your hands)
3/4 cup buttermilk (approx)

1/4 tsp baking soda

1 T baking powder

1 tsp salt

2 T olive oil (any kind you like)

1/4 c grated parmesean cheese (optional to your tastes)

1/8 c crumbled feta cheese (optional to your tastes)

Preheat the oven to 500 degrees. Combine all the dry ingredients and add the olive oil. Add the buttermilk until the mixture is just combined. Flip the mixture out onto a floured surface. With floured hands, pat the dough until about half inch thick and cut out biscuits with a cutter (I used a small tumbler). Place them on a floured or greased cookie sheet. If you don't plan on eating or baking the entire batch, just place the extra biscuits on their own baking sheet and put the entire thing into the freezer. Once they harden, transfer them into a ziploc for storage. I think this will prevent them from sticking together.