What do you do with the buttermilk left over after making a chocolate cake? I made a chocolate cake for Offspring1’s birthday last week, and was only able to find a quart of buttermilk (no pint in the store that day).

I make Buttermilk Biscuits.

(And, yes there is a biscuit missing between the 2 photos…someone in the house (not me – I only nibble at dough scraps while cutting them!) consumes entire raw biscuits if I don’t get them into the oven quickly.)

I have combined several recipes over the past few years, and here is what I have been baking:

Buttermilk Biscuits

• 2 cups bread flour
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 6 Tbsp butter, cut up
• 1 cup buttermilk

Preheat oven to 450 degrees F.

Combine dry ingredients and mix well. Cut in butter with a pastry blender, until butter resembles small peas. Stir in buttermilk. Knead on floured surface, adding flour, folding over (to create more layers) until not sticky (2 – 4 minutes). Press out to be 1/2 inch thick and cut biscuits. Bake for 10 – 12 minutes.