Mmmmmm....butter. It's all I cook with. Rich, creamy and salty. Yep, it's high in fat, but a little goes a long way. And did you know that butter is kind of trendy here in Nashville? Yep.
When I was in elementary school, we visited a historic site in my town (Cahill School) and I swear we made butter every time we visited. It wasn't difficult, but tasted divine. I've decided to make it again. Instead of shaking it for 30 minutes in a Mason jar, I've found that it can be made in a food processor (gotta love technology)!
I hope you make some butter for your biscuits this weekend!
Homemade Butter
1 pink heavy cream
Pinch sea salt
Pour heavy cream into food processor. Let process for 6-7 minutes or until butter curds begin to form. Scrape contents into a strainer and strain out buttermilk. Place butter in small bowl and stir in sea salt. Place in airtight container and store in refrigerator. Use within 2 weeks.
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