Step right up and get them while they’re HOT!
As part of Rachel Hauck’s blog tour for Sweet Caroline (the story takes place at the Frogmore Cafe) she’s included the recipe for Bubba’s Buttery Biscuits from the book! Fun. Oh, and I loved the book! Make sure you add it to your summer reading list…if you can only read one–make it this one! You won’t be disappointed.
I loves me a good biscuit!
3 cups self-rising flour
10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled, plus 6 tablespoons unsalted butter, melted for brushing the tops
1 1/4 cups buttermilk
Preheat oven to 425 degrees F.
Place the flour and chilled butter in a medium mixing bowl. Work the butter into the flour with a pastry cutter, a fork, or your fingertips until the butter pieces are a little larger than an English pea, but not larger than a lima bean. If you are using your fingers, work quickly so that the heat of your hands won’t melt the butter.
Pour in all of the buttermilk and, using light pressure, fold the mixture a few times with a plastic spatula until it holds together. Do not over mix. In order to make light biscuits, it is important to work the dough as little as possible.
Turn the dough out onto a floured board and knead it quickly and gently 6 to 10 times or until it begins to be almost homogenized. There will be large pieces of butter throughout. Sprinkle a little flour under the dough so that it won’t stick to the board and lightly dust the top of the dough so that it won’t stick to the board and lightly dust the top of the dough so that it won’t stick to the rolling pin. Roll the dough out to about 1/2-inch thickness.
Cut the dough into 2-inch rounds, place on an ungreased baking sheet, and bake in the preheated oven for about 15 minutes. I like the biscuits to be crispy and brown on the top and bottom, but not dry in the middle. Remove the baking sheet from the oven and brush the tops of the biscuits with the melted butter. Serve right away. (recipe from Louis Osteen)
The biscuits ROCK…make some tonight! And…head on over to Rachel’s site and sign up for her 
newsletter. You’ll be entered to win this AWESOME scrumptious baking basket!
About the book: When a Southern waitress inherits the Lowcountry cafe where she works, she suddenly has to balance more than just her next food order…
Caroline Sweeney has always done the right thing–the responsible, dependable thing–unlike her mother who abandoned her family. But when her best friend challenges her to accept an exciting job adventure in Barcelona, Spain, Caroline says “yes” to destiny.
Then, without warning, ownership of the run-down cafe where she’s been waitressing falls right into Caroline’s lap. While she’s trying to determine the cafe’s future, handsome Deputy Sherriff J.D. Rand captures Caroline’s heart.
But when her first love, Mitch O’Neal, comes back to town, fresh from the heat of his newly-found fame as a country music singer in Nashville, Caroline must make some hard choices about love and the pursuit of the sweet life.
About Rachel: (Go here for a previous interview) I graduated from Ohio State University (Go Buckeyes!) with a degree in Journalism. As a member of Phi Mu sorority, I partied my way though the last few years of college.
But, the truth is, and always will be, I belong to Jesus. At the age of six, I knelt at the altar of a Tulsa Methodist church and gave my life to the One who loves me.
After graduation, hired on at Harris Publishing as a software trainer, determined to see the world. And I did it without a laptop, a cell phone, an IPod or portable DVD player. Those were hard times.
But, I traveled to Ireland, Spain, Venezuela, Mexico, Australia, Canada and the U.S. from California to Maine. But, life on the road is difficult. Working twelve to fourteen hour days, one doesn’t get to see many of the sites. In Ireland, our company’s distributor drove me around at night so I could see something of Dublin.
I met Tony, my husband, in ’87, at church, of all places. We got married in ’92. Tony has been a pastor for twenty years. I’ve worked with him in eighteen of those twenty. Our heart is to see teens and adults passionate, radical and whole hearted for Jesus.
Tony and I don’t have any children of our own, lots of kids-in-the-Lord and we love them all. However, we do have a very spoiled dog, and an even more spoiled cat.
I’ve always wanted to be a writer. My dad used to tell me, “You’re a writer.” I have letters he wrote me post college, exhorting me to write. In this, I believe he had the heart of God.
In ’93, I started an epic WW2 novel with two plots. It was well rejected. After that ordeal, I took a break and put efforts into my job as a software project manager. But, I missed writing and in late ‘ 99, I took up the craft again.
With a little help from my friends, my first book was published in ‘ 04, Lambert’s Pride, a romance novel. I love writing chick lit and romance. I love writing. What an honor.
Rachel has several other books that have been received with great praise, including Diva Nash Vegas and Lost In Nash Vegas
Stop Lurking! Every week I will draw names for a free Tricia Goyer book from those who comment on my blogs. Winner’s choice! Tell your friends.
Sadly, I have never mastered making biscuits! I have tried making rolls too, and that was a disaster.
Needless to say, I did not inherit the gene of cooking like the rest of my family.
I’m tempted to try your biscuit recipe, Tricia. My grandmother made biscuits completely from scratch, and I suspect she came up with her own recipe – or else it was passed down by her mother. But I’m like Leticia – just didn’t inherit that ability.
I think the secret in biscuit making is that the butter be quite cold–after cutting up into small pieces, place back into the refrigerator until time to mix.
Didn’t the book make you crave the biscuits? I have been tempted to make them! She sure did a good job of making you want them!
I’m a huge Rachel Hauck fan. I own most of her books.
I was tickled to find this blog post with the biscuit recipe! Thank you!