Southern Biscuits





In 1997 , when an Inn was literally a thought, my former husband and I traveled to Brewster Cape Cod to take a class to determine if we had what it took to be an innkeeper.
That class was taught by Carol and Tom Edmondson, who at the time owned The Captain Freeman Inn. It was literally a life changing weekend since we came out of those two very intensive days believing that it WAS something we could do.
Today, the Inn is a reality. And I refer to Carol as my “heroine” and I”m so happy to say that we are friends.
Carol has written two cookbooks and this morning we served Southern Biscuits out of her “Cooking at the Inn” cookbook. These were served along with Baked Parmesan Eggs, Brown Sugar and Peppered Bacon and Roasted Tiny Potatoes.
Is there ANYTHING better than a hot biscuit? Don’t think so!
I’m so happy to share this with you!


Makes 12-15 biscuits

2 cups all purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
2 tablespoons unsalted butter
1 cup buttermilk


In a large bowl, stir together flour, baking powder, sugar and salt.
Cut butter into dry ingredients until the mixture looks like coarse cornmeal.
Stir in the buttermilk–just enough to make a soft dough.
Knead the dough five or six times with the heel of your hand on a lightly floured board.
Pat dough out to 1/2 inch thickness.  Cut with a 2 inch cutter (I used a square one just because I liked the way it looked) and handle the dough as little as possible.

Bake at 450 on an ungreased cookie sheet (I used parchment paper) for 10-12 minutes.

The William Henry Miller Inn
Lynnette Scofield
Proud to be the Ithaca Broad

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