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The smell of homemade biscuits . . .

Made-from-Scratch Buttermilk Biscuit Recipe from Orange, VA

When we bought the Holladay House Bed and Breakfast in Orange, VA, the Holladay family bestowed upon us the secret of their success: their family buttermilk biscuit recipe! 

Buttermilk Biscuit recipe from Orange, VA

Holladay Family Buttermilk Biscuits baked fresh in Orange, VA!

The Holladay family owned our home for over a century, from 1899 to 2000.  In 1989, Pete Holladay (the grandson of Dr. Lewis Holladay) and his wife Phebe (yes, that is spelled correctly), turned his family’s Main Street historic home into a Virginia Bed and Breakfast.  In a small historic town like Orange, Virginia, an innkeeper simply has no “street cred” unless they are capable of producing the best-tasting biscuits around.  So, Pete kept his family’s buttermilk biscuit recipe alive, and these biscuits probably have been made in this house as long as his family owned it.

We are happy to keep the tradition alive, and our guests are glad we are!  Sharon has delighted many out-of-town guest as well as Orange, Virginia locals by learning this historic buttermilk biscuit recipe. While I get a chance to sleep in a little, she gets up early to bake these buttermilk biscuits fresh for our guests. As I said in my post on how to cook bacon, one should seek instruction from the masters of previous generations.  For your breakfast-eating pleasure, we are passing this recipe along to you.  Enjoy!

Holladay Family Buttermilk Biscuits from Orange, VA

Ingredients:
2 cups all purpose flour
1 T baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/8 teaspoon salt
1 stick of butter chilled, plus 1 T butter, melted
3/4 cup buttermilk

Directions:
1. Preheat oven to 400F degrees.
2. Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl.
3. Cut in the 1 stick of chilled butter until mixture resembles large coarse crumbs.
4. Make a well in the center of flour mixture; add buttermilk all at once and stir just until dough clings together.
5. Gently roll out, fold over and roll out dough about 9 times on a floured surface.
6. Pat dough out to 1/2-inch thick. Cut dough with a 2-inch biscuit cutter or glass.
7. Brush biscuit tops with 1 T melted butter.
8. Bake for 10-12 minutes until golden.

Chef Cooper’s Whisky-rubbed Cured Salmon in Orange, VA

After writing my previous post about Virginia-made single malt whisky from the Copper Fox Distillery,  I thought I’d continue the Virginia spirits topic with a recipe.  I consulted one our region’s finest chefs, Randy Cooper, from Elmwood at Sparks.  Elmwood at Sparks is one of several outstanding fine dining restaurants in our region, but it is the only one of its kind right here on Main Street in Orange, VA, just a block away from our Virginia Bed and Breakfast!

Our guests thoroughly enjoy Elmwood at Sparks. We have never recieved a negative review, and Chef Cooper puts his extensive experience with French and American style cuisines to good use. We recieve the best comments about the delectable sauces and scrumptious soups Chef Cooper crafts.

Since I have been exploring the many options for Virginia-produced whisky and other spirits, I asked Chef Cooper to recommend a recipe using whisky as an ingredient. The recipe below is what he provided, and I can’t wait to try it!  Please try it yourselves, and tell me what you think!

“Whiskey Rubbed Cured Salmon”

 2# Fresh Salmon

375 ML Your favorite Whiskey

4 oz ginger- sliced

2 sprigs rosemary

2 sprigs thyme

3# salt

3# Sugar

1T black peppercorns

Cheesecloth as needed

  1. Combine in sauce pot over high heat : whiskey, thyme, rosemary, half of peppercorns,  and ginger.
  2. Reduce by half- CAUTION- this may flame (remove from heat and allow to reduce over lower heat)- allow to cool.
  3. Wrap salmon in cheesecloth and place in a deep baking dish.
  4. Pour ingredients over cheesecloth-wrapped salmon  and allow to marinade for up to 24 hours.
  5. Combine salt, sugar, peppercorns- blend thoroughly
  6. Remove salmon from marinade (reserve liquid).
  7. Using fresh cheesecloth, rewrap the salmon.
  8. Place a shallow bed of salt mix into deep dish- add salmon, cover with remaining salt mixture.
  9. Reserve under refrigeration for 24 hours; check salmon for firmness, when firm, cure is complete.
  10. Remove from curing mix and wash under cold running water; pat dry with paper-towels.
  11. Serve with Boursin cheese, fresh baguette and pickled red onions.