Beef and Biscuits

I spent a good half hour searching for buttermilk recipes and aside from desserts, pancakes and dressings. The only thing I could come up with was Buttermilk Biscuits. My culinary epiphany seems a little shattered since I thought this was going to open up many new doors of discovery.

Typically I buy bread and make everything else. I used to bake my own bread all the time but it's very time consuming. Biscuits, on the other hand, are extremely quick. It barely took 15 minutes to prepare a dozen tonight and I was able to toss everything else together while they were in the oven. I can't specifically taste the buttermilk in the recipe, but they seemed fluffier than normal. I'm not sure if that's a pleasant side effect of using the buttermilk or not, but it surely doesn't hurt.

When we made steaks last week we picked up rib eyes as well as sirloin and never got around to preparing them. Obviously I couldn't waste a perfectly good steak, so I fried it up tonight. I topped those biscuits with some sliced Southwest Rib Eye Steaks. I am partial to the fattier cuts of beef, so this worked well for me. If you're looking at the plate and wondering what the red sauce is, it's ordinary ketchup. I couldn't think of anything more suiting to biscuits and beef.

On the side I prepared some Black Bean Corn Salad. Again with the cilantro. I'm really trying to get over my disliking of it. The flavor of cumin overpowers it quite well, so I liked this salad. It's a simple salad that tastes like what you'd expect from the ingredients; like a pungent, citrus flavored bean and corn mixture. I garnished it with sliced grapefruit for no other reason than a love of grapefruit.