I am swooning over Blackberry Farm located in the foothills of the Smoky Mountains of Tennessee.
The Inn is known for being a luxury hotel but it's also well known for its cuisine. I am dying to go as it looks like the perfect place for my family to unwind. My daughters and I will spend a lot of time at the cooking school while my husband will bike in on the beautiful country roads.
These biscuits pictured below are one of their well known specialties! How incredible do they look?
Blackberry Farm's Rolled Buttermilk Biscuits with Sorghum Butter
Serves 12
Serves 12
1¼ lb. White Lily all-purpose flour
1 ½ tsp. cream of tartar
1 ½ tsp. baking soda
1 ½ tsp. salt
¼ lb. shortening
2 cups buttermilk
soft butter
Preheat oven to 400 degrees. Sift the dry ingredients together in a large mixing bowl. Cut the shortening into the flour mixture with your fingers, two knives, or a pastry blender. The lumps will be very small, but still visible. As soon as you feel the texture of the flour become coarse, stop.
Pour the buttermilk into the dry mixture all at once and combine. Incorporate the buttermilk as quickly and as gently as possible using a folding motion. Adjust the consistency if needed. The dough should be sticky, but manageable.
Turn the dough out onto a floured surface and work lightly (with the hands, use a folding and patting out motion) until the texture begins to smooth out. Pat the dough out with your hands into a large rectangle (about the size of a baking sheet).
Spread 2/3 of the dough with soft butter. Fold the unbuttered side onto the middle 1/3 of the buttered side, then fold the other outer 1/3 buttered side onto the top of the unbuttered dough. Turn dough ¼ turn and repeat, buttering 2/3 dough and folding. Repeat once more.
Pat out dough to ½-inch thickness. May finish lightly with a few strokes of a rolling pin. Use a 3-inch cutter (keep dipping in flour to keep from sticking to the dough) to punch out biscuits.
Place 6 by 4 on a parchment-lined baking sheet and bake at 400 degrees for approximately 14 minutes. Turn once halfway through the baking at 7 minutes. Tops should be a light golden brown when finished. Brush tops with butter.
Muddy Pond Sorghum Butter
½ cup Muddy Pond Sorghum
1 cup soft butter, unsalted
Stir together and eat with lots of warm biscuits! Lather it on thick.
1 ½ tsp. cream of tartar
1 ½ tsp. baking soda
1 ½ tsp. salt
¼ lb. shortening
2 cups buttermilk
soft butter
Preheat oven to 400 degrees. Sift the dry ingredients together in a large mixing bowl. Cut the shortening into the flour mixture with your fingers, two knives, or a pastry blender. The lumps will be very small, but still visible. As soon as you feel the texture of the flour become coarse, stop.
Pour the buttermilk into the dry mixture all at once and combine. Incorporate the buttermilk as quickly and as gently as possible using a folding motion. Adjust the consistency if needed. The dough should be sticky, but manageable.
Turn the dough out onto a floured surface and work lightly (with the hands, use a folding and patting out motion) until the texture begins to smooth out. Pat the dough out with your hands into a large rectangle (about the size of a baking sheet).
Spread 2/3 of the dough with soft butter. Fold the unbuttered side onto the middle 1/3 of the buttered side, then fold the other outer 1/3 buttered side onto the top of the unbuttered dough. Turn dough ¼ turn and repeat, buttering 2/3 dough and folding. Repeat once more.
Pat out dough to ½-inch thickness. May finish lightly with a few strokes of a rolling pin. Use a 3-inch cutter (keep dipping in flour to keep from sticking to the dough) to punch out biscuits.
Place 6 by 4 on a parchment-lined baking sheet and bake at 400 degrees for approximately 14 minutes. Turn once halfway through the baking at 7 minutes. Tops should be a light golden brown when finished. Brush tops with butter.
Muddy Pond Sorghum Butter
½ cup Muddy Pond Sorghum
1 cup soft butter, unsalted
Stir together and eat with lots of warm biscuits! Lather it on thick.
The images below show how fabulous the interiors are!!! It's on my YES PLEASE I WANT TO GO LIST!!!
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