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I have replied to the pinned comment here with a recipe that I found online that most closely resembles the one in the book. The amount in the video is at least double this one, though! leitesculinaria.com/94672/recipes-southern-buttermilk-biscuits.html#wprm-recipe-container-310737

Yes! I was thinking this would be good for a gluten free cookie. If you're also dairy free, I would probably just melt the butter substitute (I'm not sure there's a good one that browns) and toast the nuts instead.

Not at all! There's nothing really sweet in the recipe; the cookbook it comes from is called Brown Sugar Kitchen after the author's (now closed) restaurant.

Glad I could help! I really hate it when a link stops working, but I guess that's the way of the internet. Hope you like them!

It's not a recipe I developed and the author hasn't published it online. (I do include links to a full recipe in the description when it's available.) That said, I have pinned a comment thread that includes a very similar recipe; you can find that one here: leitesculinaria.com/94672/recipes-southern-buttermilk-biscuits.html#wprm-recipe-container-310737 I'm not selling anything myself and don't even make any money on these videos.

I have used the grating blade on my food processor every time I have made this since. It works out fine that way!

@@CookwithHeather AWESOME! Why didn’t I think of that?

I'm not sure why they're so expensive in the US, I guess there's not.a big market for them here.

I'm sure it's safe and all, since so many grocery stores use it, but I still think it's weird! I think the best I price saw around here was about $6.99/lb, but that was still pretty good. I'm excited that I have a large one in the freezer for later.

I don't provide measurements because it's not a recipe I developed. I do provide a link to a full recipe when I can find one online, but I couldn't find one for this. However, the measurements are very similar to this one: leitesculinaria.com/94672/recipes-southern-buttermilk-biscuits.html#wprm-recipe-container-310737 There's a little less buttermilk and a bit of added salt in the recipe I made. Self-rising flour already has some salt in it, so my guess is that the salt is not entirely necessary. I'd hold back a little on the buttermilk and only add as much as you need to make a dough anyway.

My editor (husband, ha!) puts pictures in usually between the recipe part and when I talk about the recipe at the end. In this video, you can see them around 13:37; I checked and there's a pic of them on the sheet pan ready to go in the freezer, in the freezer bag once they were frozen, and then a cooked one on my plate. I looked back and I don't think I took a picture of the whole sheet of them after they were baked. :(

I've found a salted caramel sauce recipe I need to try now to go with these. I think it would be perfect!

That sounds like a good method to try next time! And a combo of this recipe and the one from Sam Jones. Great thinking! 😍

I find accents and dialect really interesting, so I looked up a map and found this: farmflavor.com/lifestyle/how-do-you-say-pecan-mapping-food-dialect-trends-across-the-u-s/ Surprisingly, considering that map, both my parents (from different places entirely) said "pee-can", and people where I live now (including the author of the book this recipe is from!), which is yet another place, say "pee-can". I'd get a side eye from most everybody in my life if I called them "puh-kahn"s!

There's a longer video here with more details: czcams.com/video/OCdAbIKjIjc/video.html They are par-baked for about 5-10 minutes (until they look dry) at 375 degrees before being filled with jam and then baked for another 12-15 minutes.

They're so easy but so good! Hope you enjoy them as much as we do.

I think this recipe would work well in the crock pot, especially since the gravy starts out pretty thick.

@@CookwithHeather agreed. being a single person I tend to cook everything in a crock pot. Deer, chicken ect

I almost always just use cube steak instead, because it's pre-tenderized. Still very tasty!

Thanks so much!

Agreed

I usually cook mine longer, too, and add butter, bacon grease, or whatever I have on hand while it cooks. I just put them on the stove, bring them to a boil, and let them simmer until everything else is ready. I'll probably continue doing that when I just want butter beans, to be honest. BUT, I made this as the basis of a different recipe, so I wanted these to be cooked the way that recipe expected. There are several other recipes in this section of the book that start with these (or field peas cooked this way), and when I make those I'll definitely be cooking them like this.

It sizzled so nicely, though! 😆 If it's just that it's lard that turns you off, you could definitely use another source of fat. I probably wouldn't use butter, but any sort of vegetable oil would be fine...except maybe not coconut oil. You won't get the flavor you get from lard, but for some people that might be a good thing.