Tag: biscuits

Buttermilk Biscuits

Sadie1 Comment

I don’t know about you, but one of my best inspirations for trying a recipe, is having leftover ingredients to use up.  The other day my fridge seemed to have half a quart of buttermilk and my pantry had some left over cake flour, both from my buttermilk cupcake adventure.  I was in need of a bread option for a dinner and the stars aligned when I found a biscuit recipe to used both the cake flour and buttermilk.

It turned out to be from Guy Fieri at The Food Network.  I thought it was interesting considering I looked at several biscuit recipe options from several sources, a Guy is not the chef I think of when I think of buttermilk biscuits.  Preconceptions aside, I liked the recipe, and above all it reminded me that my life in the kitchen would be much easier if I had a food processor (not that I have anywhere to put it in my tiny kitchen).  That being said, this recipe is best done with a food processor, but you can get away without it.  I did.

Buttermilk Biscuits

Yields 9, from Guy Fieri

Ingredients

  • 1/2 cup unsalted butter, cold, plus 1 Tbs for brushing
  • 1 1/2 cups cake flour
  • 3/4 cups AP flour, plus more for work surface
  • 1 Tbs baking powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp sea salt
  • 2 Tbs shortening cold
  • 1 cup buttermilk

Method

  1. Preheat oven to 500.
  2. If you’re using a food processor add both types of flour, baking powder, baking soda, and salt into the machine and buzz for a few seconds to mix.  If you aren’t using a food processor, just combine the dry ingredients.
  3. Add in cold butter and shortening and pulse a few times so the mixture is like small pebbles.  Add buttermilk and pulse a couple more times.  If you don’t have a food processor, try using a pastry cutter to help cut the butter and shortening into the dry ingredients.
  4. Turn the dough out onto a flour surface, knead once or twice (do not over work) and form into a thick disk to cut with a knife or cookie cutters.
  5. Turn the oven down to 450 when you put the biscuits in the oven.  Bake 12-15 minutes until golden brown.

She said a triscuit a BISCUIT

CarrieLeave a comment

Sorry about the title, I had to pay homage to one of the Tom Hanks’ classics, BIG. I promised you the recipe to the apple cheddar biscuits that I made with the meal from Wednesday’s post. Here it is as promised. I’ll give you a tip. If you don’t have buttermilk on hand, use one cup of regular milk with a tablespoon of apple cider vinegar in it. Let it sit for ten minutes before use. You can actually use any type of vinegar or lemon juice to make the milk “sour” to a buttermilk like consistency. I did this for the first time because I did not have buttermilk on hand. In the future, I will continue to do this because I can never make use of the remaining buttermilk not used in the recipe. Let’s get right down to it…

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold butter, cut into small bits
1 ¼ cups shredded sharp Cheddar cheese (5 ounces)
1 apple, peeled, cored, and finely chopped
1 cup buttermilk

Directions

1. Mix the flour, sugar, baking powder, baking soda, and salt together with a fork.

2. Cut the butter into the flour mixture until the butter is the size of peas.

3. Mix in cheese, apple, and buttermilk until it is mixed. Do not overmix because it will make the biscuits tough. You want your biscuits to be light and delectable.

4. Scoop the biscuits onto a Silpat or greased parchment paper with an ice cream scoop or spoon. Be sure to make the biscuits the same size in order for the biscuits to bake equally.

5. Bake at 425 for about 15 minutes.

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My Favorite

Sadie3 Comments

This week includes my favorite day of the year, so I wanted to make my favorite dessert ever.  There is nothing I would rather have for dessert than strawberry shortcake.  It is basically the confluence of all of my favorite foods and flavors.

While strawberry shortcake can take many different incarnations, my favorite version is a biscuit, sliced strawberries, and some home made whipped cream.  This is always my preference over an actual birthday cake.

I know my mom usually makes a buttermilk biscuit recipe for the biscuits (or “shortcake”), but I decided to try Martha’s Baking Powder Biscuits this time around.

Baking Powder Biscuits

Yields 8-10 biscuits depending on size from Martha

Ingredients

  • 4 cups AP flour
  • 2 Tbs baking powder
  • 2 tsp sugar
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks) chilled and cut into small pieces
  • 2 cups heavy cream
  • sanding sugar for garnish

Method

  1. Preheat oven to 400.
  2. Combine 2 cups or flour with the rest of the dry ingredients.  Mix in butter so the mixture has small “pebbles” of butter.  Use a blender, food processor, or hand mixer.
  3. Add the rest of flour and mix until uniform.
  4. Fold in cream gently until just combined.
  5. Turn dough out and pat down to about an inch high.  Use a cookie cutter or slice into  desired size.
  6. Bake 20-25 minutes.  Allow to cool completely on wire rack.

*For strawberry shortcake just slice up some strawberries and whip up some heavy cream.