Upon our arrival in Virginia, Nana and Bud were met with squeals of delight, so were we!

We all crashed out pretty hard that night.

The next morning we had such a yummy breakfast! A Nana and Bud Breakfast! Hashbrowns-Fried Apples-Bacon-Sausage-Eggs-Biscuits & Gravy! Bud made some of his homemade biscuits. Later in the week he showed us how he made them.

I know your mouth is watering!

We even got to eat off of Nana’s fancy Villeroy & Boch dishes.

Now THAT is a cup of coffee!

After breakfast, we headed out on our first adventure in Virgina!

Before I tell you about that…here is our biscuit lesson. Bud, correct me if I left something out. I was going by Megan’s notes!

Bud told us that he has tested several different types of flour in order to perfect his biscuits.

He likes Virginia’s Best Self-Rising Flour.

He says it works the best. Nana says she liked it for the cute little tie around the top! Me too! We took a minute to create some cute staging for the photo. Unfortunately, I cut off the bottom of the bag. Thus the two pictures. I just couldn’t leave out the picture with the rooster.

Ingredients:

2 1/4 cups self-rising flour

1 stick of cold butter, cut in little chunks

1 1/4 cup whole cultured buttermilk

Using a pastry cutter, cut the butter into the flour until it looks like popcorn. Then put it in the fridge with a towel on top for about 10 minutes.

Your buttermilk should be very cold when you go to use it!

Mix in your buttermilk until the dough forms a ball.

Throw a little flour on the counter. Dump the dough on the flour.

Squish the dough into a square that is kinda flat.

Fold the dough in to thirds. Then work it back into a square.

Repeat the folding process.

Cut your biscuits. When cutting, cut straight up and down. Do not twist. The twisting seals all those fabulous folds you created and does not allow the biscuit to rise properly.

Roll up the scraps, pat it out and cut more biscuits.

Bake the biscuits for 15 minutes at 450˚.

See that funny one on the left? That was from the leftover dough that wasn’t big enough to make another biscuit. The girls called it a gravy dipper.

Brush the tops with melted butter.

They are super yummy, especially straight from the oven. Bud says they freeze well too.

Critics’ Corner

Chip: They were “melt-in-your-mouth” good!

Megan: These biscuits are awesome! I can’t think of a single thing that would make them taste better.

Katie: It’s flaky, it’s buttery, it’s “Bud’s Biscuits”! What more could you want?

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