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.
Cooking is Fun ... Really!! 
The bread looks tempting!
Thank you.
Combined with Camembert, it looks even more tempting, but I can only relish memories.
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! 🙂
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.
Oh, I think I’ve made this exact recipe. They were good, but I felt the same way about them as you do. Maybe I just don’t like biscuits that much!!
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.
https://aboleyn01.wordpress.com/2015/04/19/turkey-pot-pie-with-cheesy-drop-biscuit-topping/
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.
https://a-boleyn.livejournal.com/208843.html
Thanks! I love chuffed, and a word I picked up from Aussie blog buddies, too, Scrummy! 🙂 I’ll check out the posts.