Monday, November 15, 2010

Homemade Butter and Buttermilk

When we're in search of an easy meal to make, we often turn to biscuits and eggs. Melissa makes drool-worthy biscuits from scratch and then scrambles some eggs for some yummy breakfast sandwiches that are usually eaten for lunch or dinner.

And after reading the Milwaukee Journal Sentinel story about a woman who makes her own butter, we were intrigued. So when we went to the Milwaukee County Winter Farmers' Market this weekend, we picked up some cream from Crystal Ball Farms (as well as our usual chocolate milk).

First Melissa made butter from the cream using the food processor method. We had wonderful butter when that was done!

And what luck! The buttermilk left over was just enough for some biscuits.

Combining that homemade butter, homemade buttermilk biscuits and Wisconsin blueberry cheddar cheese (courtesy of Brennan's Market), we had an awesome open-faced egg and biscuit breakfast.

It was so much better than our regular eggs and biscuits. The pat of butter melted slowly and enhanced the cheese flavor. And the biscuits seemed just a bit fluffier than normal. All in all, a great (nearly 100 percent) Wisconsin-made meal.

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