At my recent fermentation workshop for Free the Seeds, we talked not just sourdough and vegetable ferments but dairy ones too. Cultured buttermilk, which I use in the biscuit recipe I share this week in my Twice as Tasty column for the Flathead Beacon, is among the easiest dairy products to make at home.
Homemade yogurt is a close second: Buttermilk takes less hands-on time but requires a powdered starter culture; yogurt can be made with what’s left from your last batch but needs slightly more monitoring. I bring it up here because you can drain its whey and use that in the biscuits instead.
The biscuits themselves are flaky and tasty, but smearing on a bit of butter flavored with honey and ground chili makes them irresistible.
Learn more about baking with homemade dairy and get the complete recipe for Honey-Chili Butter Biscuits in my column.
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If you’re new to making dairy products at home, here’s the progression I recommend as you get started. It will make you familiar with cultures and techniques, and it will give you a sense of what you need to do to hold temperatures in your kitchen with the tools you own. Once you’re comfortable with some or all of these recipes, You can find more tasty cheeses and other homemade dairy products in the recipe index.
You can also learn more about making cheese in this blog post and more about dairy ferments on the Basics page.
Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.
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