Buttermilk Biscuits
This is a key recipe for the Venison Stew with Wild Mushroom and Biscuits.
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Sift together dry ingredients.
Cut in the butter to the consistency of coarse cornmeal.
Make a well in the center of the dough and quickly incorporate buttermilk (about 30 seconds).
Knead gently on a floured board incorporating cheese and onions (about 30 seconds).
Pat out to 1-½" thickness and cut into large 4" biscuits. Set aside until final step for Venison Stew.
© Cooking Fearlessly - Recipes and Other Adventures from Hudson's on the Bend
By Jeff Blank, Jay Moore, with Deborah Harter
Photographs by Laurie Smith