After a couple of busy weekends, it was great to spend lots of time at home this rainy Southern California weekend.
We had braised beef short ribs for dinner tonight, accompanied by buttermilk biscuits.
My favorite buttermilk biscuit recipe to date comes from THE AMERICA'S TEST KITCHEN FAMILY COOKBOOK:
Click the title of this post for the recipe.
We don't use a great deal of buttermilk in our house, so I started freezing leftover cups of buttermilk in freezer bags and thawing it when I want to bake with it.
It was thus interesting to see freezing leftover buttermilk recommended as a money-saving tip in the March-April edition of Cook's Illustrated, which is put out by the same group which publishes the above-referenced cookbook.