¼ teaspoon baking soda
1 Tablespoon baking powder
¼ teaspoon salt
Place all dry ingredients in a food processor and blend for a pulse or two.
Cut up one stick (1/2 cup) salted butter into small pieces and add it to the dry ingredients in the food processor. Pulse a few times until the butter is integrated evenly into the mixture. It will not be lumpy, but will be like a dry texture. If you process it too much, it will be a lump. Pour mixture into a bowl and add 1 cup buttermilk. Buttermilk will separate somewhat, so be sure to shake the container before measuring. It’s a fairly wet mixture, and flours vary… if it is too dry, add a bit more buttermilk. Stir with a table fork just until the flour is all incorporated. Then I kneaded it in the bowl, turning it over on itself as I kneaded it, five or six times. Don’t over-knead or over-mix or the biscuits will not be as light and tender. Sprinkle a bit of flour on a board or counter and put the dough on the floured surface. Pat it into a circular shape, and about 3/4” to 1” thick. Cut into shapes. You can use a glass that has been floured for your biscuit cutter, if you don’t have a cutter. Place them on an ungreased baking sheet and bake them at 450 degrees for 10 to 15 minutes, depending on your oven. They should be golden brown on top and bottom. Son Donavon made sausage gravy to go on his biscuits, but I made a batch of cherry jam for mine.
½ cup water
Bring the rhubarb/water mixture to a boil in a fairly large pot, turn down to simmer, cover and cook until rhubarb is tender.
Add a scant 3 cups granulated sugar, stirring until dissolved. Add 1 can cherry pie filling, stirring well. Cook for 8 minutes. I mashed the mixture with a potato masher to break the cherries up somewhat, but still have large chunks of cherries. The mixture should be very hot but not quite boiling. Add 2 packages of cherry jello and stir until well dissolved. Pour into jelly jars and cover. Let cool, then refrigerate. This makes a bit more than three pints of jam.