Well, I made this last night, right before going to bed. Gonna have it at dinner tonight, with fresh sliced strawberries. It looked and smelled great, so I can’t wait to taste it!
That does look good!
My wife made a buttermilk/lemon sherbet for dinner a couple weeks ago. It was mighty fine. I believe she doubled the amount of lemon zest (and maybe of juice, too).
Daniel
A Metric Buttload of Buttermilk Biscuits
1 package active dry yeast
1 c. warm water
2 c. buttermilk
3/4 c. oil
1/4 c. sugar
4 tsp baking powder
2 tsp salt
1/4 tsp baking soda
approx. 6 c. flour
Dissolve yeast in warm water. Stir in all other ingredients until you achieve a sticky dough (this will NOT be kneadable and elastic like bread dough!). Dump it into a storage container that has lots of room for rising and put it in the fridge for a day or so. Use as needed; supposedly it’ll keep in the fridge for up to 3 weeks, but ours never lasts that long. You don’t need to let it rise before you bake it; just pull out what you need, pat into biscuit shapes, and bake at 450 degrees for about 15-20 minutes.
I got this recipe from my mom. It makes a dense, heavy, moist biscuit, kind of like what you get at KFC. I’ll grab a handful of dough out of the container, slap it onto a pan, and throw it into the oven to bake while I’m in the shower, so when I get out I have a hot biscuit to slather butter and jam on…mmmm. Or I’ll bake up a dozen or so to go with supper. I haven’t made them in a while, but they’re very yummy and it’s always nice to have ready-to-bake biscuit dough on hand.
Ice-cold buttermilk is the perfect antidote for a hangover.
OK…this thread could have had the courtesy to start a few days earlier so that I would have known to buy a quart of buttermilk instead of a pint! 
I’m dying to try the metric buttload biscuit recipe, the naan, and several others. Just made the blueberry pancake recipe I’ve had for ages. I also have a REALLY yummy recipe for hazelnut oatmeal pancakes that’s a little more work, but worth it.
Blueberry Pancakes
1 egg, 1 1/4 cups buttermilk (you can substitute 1 c. yogurt and 1/2 c. milk), 2 tablespoons oil
1 1/4 cups flour, 1 teaspoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Beat the egg well and blend in the remaining liquid ingredients. Add the dry ingredients (you can sift them together first, if you like) and beat until smooth. The batter will be fairly thick.
Make small pancakes (I use less than 1/4 cup of batter per pancake). Sprinkle blueberries on the uncooked tops. Batter will bubble just a little and edges will turn slightly yellow when they’re ready to be flipped. When you can hear the blueberries sizzling, they’re done.
Hazelnut Oatmeal Pancakes
2 cups buttermilk, 1 1/2 cups old-fashioned oats, 2 eggs
1/2 cup flour, 1 tablespoon sugar, 1 teaspoon baking soda, 1/2 teaspoon salt
1/2 cup chopped toasted hazelnuts
Mix buttermilk and oatmeal and let stand. (You can do this the night before.)
Whisk in eggs, then thoroughly mix in dry ingredients. Stir in nuts.
Heat skillet over medium high heat. Drop batter by 1/3 cupfuls. Cook until pancakes puff out and bubbles form on top, about 2 minutes. Turn and cook until bottoms are browned, about 2 minutes more.
GT
Soak your chicken in buttermilk the night before you fry it. The buttermilk makes the tissues break down somewhat, making the pieces a bit more tender.
I made your biscuit dough tonight, so it’ll be nice to have around for the next two weeks (or however long it lasts around here). Thanks a lot! I bet it will be great!