Today: Heather Baird SprinkleBakes lets us in on her grandmother's secrets for making perfect buttermilk biscuits.
As a child, my grandparents' farm was my favorite place on earth. It was a magical place where baby cows were bottle-fed and chickens hatched before my eyes in incubators. But as much as I loved marveling at all the life buzzing on the farm, there were other -- better -- perks of staying there. My grandmother would let me sleep in until noon and, somehow, breakfast was always ready and piping hot when I woke up. I remember sitting cross-legged at her kitchen table in front of a plateful of eggs over easy, bacon, fried potatoes, sliced tomatoes from the garden, and made-from-scratch buttermilk biscuits.
>>RELATED: Another recipe from Grandma: Homemade Zucchini Bread.
It's the latter that tugs at my heartstrings the most. Her buttermilkRead More »from How to Make Old-School Buttermilk Biscuits