Buttermilk Duo (Biscuits and Honey Bread) and Pot Roast Leftovers

I was tempted by a liter of half price buttermilk (even if the best before date was a few days later) and made a couple of new recipes I had found on FB and the internet.

Buttermilk Biscuits – tasty enough but a bit too much butter for my taste and a fussy technique with results that didn’t make me want to repeat the recipe.

Buttermilk Honey Bread – a 2 loaf bread recipe found on the Spruce web site. No eggs were used in the bread itself, but I used one for a glaze. Instead of using all the dough to make two loaves, I reduced the amount so that I only used 500 gms of dough for each loaf and divided the rest (~640 gms) among four hoagies

Grilled cheese sandwich

Pot roast hoagie with mushroom gravy and Brie cheese – a Philly cheese steak inspired sandwich using leftovers from my Christmas dinner. All it was missing was some french fries and a pint of cold beer. Prior planning would have helped.

As you can tell … I LIKE Brie … a lot.

Wrapped in foil and baked in a hot (400 deg F) oven for about 10-15 minutes until the pot roast has warmed through and the cheese is melted. Messy as the mushroom gravy seeps out, but SO delicious.


8 thoughts on “Buttermilk Duo (Biscuits and Honey Bread) and Pot Roast Leftovers

  1. Biscuits confound me. I’ve tried a zillion recipes over the decades – the problem? I want one with the fine crumb and many layers like a Pillsbury Grand but one that tastes like a buttery home-made biscuit instead of the canned Grand’s taste!

    I love Brie, too, and man, is that the most decadent sandwich ever!! Love your prfect little hoagie rolls! 🙂

    1. I’ve never tried Grand biscuits so I have no basis of comparison. This is the recipe I used. I’d cut back to 100 gm (salted) butter and add 1/4-1/2 tsp salt if using unsalted.

      The hoagie rolls were a bit over 6 inches long so a good size. 🙂

      Ebony’s Favorite Buttermilk Biscuit – Makes 12-14 x 2 1/2 inch or 8 x 3 inch biscuits

      1/2 cup (1 stick, 115 gm) butter, frozen
      2 1/2 cups (282.5 gm) self-rising flour**
      1 cup chilled buttermilk
      2 tbsp butter, melted
      1/2 tsp salt (my addition since I used unsalted butter)

      Preheat oven to 475° C.

      Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

      Make a well in center of mixture. Add chilled buttermilk, and stir until well blended (about 15 times). Dough will be sticky.

      Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. With a lightly floured rolling pin, roll dough into a 3/4-inch thick rectangle (about 9 x 5 inches).

      Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.

      Roll dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2 1/2-inch floured, round cutter, reshaping scraps and flouring surface as needed.

      Place dough rounds, side by side, in a parchment paper-lined jelly-roll pan. (Dough rounds should touch.)

      Bake at 475° C for 15 minutes or lightly browned. Remove from oven; brush with melted butter.

      Serve immediately.

      1. I’ve got a couple of biscuit recipes that I’ve been making for years that I really like. No fuss, tender and perfect as a topping for chicken pot pie or as a base for sausage gravy.


        An old post on my LJ with pictures of the biscuits and sausage gravy. I was chuffed with the results … in the words of our UK friends.


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