Tag Archives: Buttermilk

Buttermilk Biscuits

I have been writing this blog for several years now and while I enjoy writing and sharing with you all. You would think I would have a better game plan; I don’t I have been on vacation this past week and it didn’t occur to me to write this weeks blog or even make something worthy of sharing until 7:40 last night ugh! I literally had all week and I want to say we had cereal at least 2 nights and I think my husband made banana pancakes one night. It could have been a perfect week to try out some new recipes write up a few blogs so I didn’t add to the pressure of the holiday season. Nope not me let’s get up early and make something so I could take pictures and write it down for you. You’re welcome 🙂
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I have been wanting to make cookie dough for the freezer so I figured I would make some sort of cookie for you, then the fridge ingredients dictated that I needed to use up some of the buttermilk and we needed to eat something for breakfast; who doesn’t love biscuits; seriously I don’t know of anyone that doesn’t at least like biscuits.
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I have made this recipe several times and they never had really come out as advertised. I will go on record that it was all my fault. I used her recipe and made them my usual way which apparently was wrong; well not wrong I was just not going to get the same results as they showed in their pictures. So I decided to make them step by step according to the recipe which I will share with you, and you can decide if you want fluffy or flat biscuits, they taste the same to me. but the fluffy ones are beautiful to look at.

Buttermilk Biscuits
Spray a sheet pan lightly with nonstick spray or use a silpat mat like I did.
Preheat oven to 450°F.

1 1/4 cups all-purpose flour, plus more for shaping the dough
1½ teaspoons baking powder
1 teaspoon granulated sugar
½ teaspoon salt
¼ teaspoon baking soda
1 tablespoon vegetable shortening
4 tablespoons (½ stick) cold unsalted butter
¾ cups cold cultured buttermilk

In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Add the shortening and use your fingertips to pinch it completely into the flour mixture.

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Using a box grater, grate the cold butter into the flour. Toss until all of the pieces are coated. We have some butter we keep in the freezer so mine was frozen.
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Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk to the flour mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky. I really did this step to the letter and I think the dough is a little more than slightly sticky.
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Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat rectangle, 1/2-inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Press the dough out again, sprinkle with a little flour, and fold it into thirds again. This time folding in the open ends first. Repeat one more time. Dough should no longer be sticky. again this is the first time doing this step and it worked and I get it!
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With a floured 2-inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes. I put mine in the fridge just long enough to clean up my mess.
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Bake until the tops are golden brown and crisp, about 16 minutes. I set the timer for 10 and only added 3 more minutes. You know your own oven so adjust the time. Let cool 5 minutes before serving hot. This step was killing my husband; he is pretty dramatic when it comes to food. He is always starving – not really!!!

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the ones in the back are the fluffy ones

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You can see the difference in size – so your choice follow the directions as written or have flat biscuits – both are delicious!

Recipe by Carla Hall

 

Buttermilk Waffles

In keeping with my recent theme of using up what I have on hand I had some leftover buttermilk. I bought it for a specific use of making a Texas Sheet Cake to bring as a little something sweet for the group of us that were cleaning out my uncle in-laws house that he has lived in for 56 years which the last 24 were alone as his wife had passed. He is still with us but will be spending his final years with a little more assistance and a lot closer to us so we can keep a better eye on him.
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Last waffle before I ate it

So what to do with your extra buttermilk, because I have never seen it in a smaller than a quart container and I have yet to use the whole thing in any recipe. You can make buttermilk biscuits as I did with the last bottle I had on hand or marinate some chicken in it which is always yummy. This weekend I wanted something a little different; I could have gone with the buttermilk pancake stand by but we all worked super hard yesterday and I figured waffles could be our little reward; and it was! This is a super easy recipe that felt like a reward but so doable anytime.
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Plus it made the house smell so sweet like vanilla and cream. I am currently sitting here at the island and the sun is shining so bright out there and I can see the 2 loads of laundry that I hung out and are swaying in the breeze it makes me want to go outside until I notice it is a whopping 30′ F out there brrr for April. Still not the right time for me to get out in the gardens; guess I stay in the planning mode but soon I hope.
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Back to the buttermilk waffles – they were a huge hit and I can prove it since there wasn’t any left over. I also wanted to mention that I do try capture what I am making in pictures to share with you all but on occasion(s) I forget to take the after photo of the pictures just before serving. I think the smell and anticipation of eating what I made I tend to forget that I need to take a picture to share. So I took a picture of the first waffle and the last one just before I ate it.
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Chemical reaction happening

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First waffle

1 stick of butter melted and cooled; or left on the counter till soft
3 large eggs
1 1/2 cup buttermilk
1 teaspoon vanilla
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt only if you used unsalted butter above
Room temperature ingredients work best so take all your cold ingredients out about a half an hour before you want to begin or longer if you have the time. You can melt the butter and let it set aside while the other ingredients are warming up.
In a large bowl place all your dry ingredients and whisk to blend. In another bowl whisk the eggs till frothy, add the other wet ingredients to the eggs and beat into well combined; pour the wet ingredients into the dry ingredients and with a wooden spoon stir all ingredients together till combined. Batter should be a little lumpy and have air bubbles from the chemical reaction between the buttermilk and the leavening powder and soda.
make sure your waffle iron is hot and if needed spray with non stick to help it a little. Enjoy!!!
Recipe
© 2016 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/419258 submitted by The Swedish Chef

15 Minute Doughnut Holes

If you are anything like me and I can only assume you might be slightly since you are reading this? I see a recipe that sounds delicious so I either end up printing it or ripping it out of whatever I am looking at. However I do tend to steer clear of ones that look difficult; you know the ones that have the never ending list of ingredients and pages of steps.  I just don’t have the time or the energy to even attempt them.

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I am however not afraid to pick up an ingredient or two that is generally not on my shopping list. I purchased a jicama to try to make deviled eggs that I had at Coastal Flats in VA. I bought a Chinese cabbage to make dumplings. Just this week I bought some buttermilk to make a Texas Sheet cake (recipe 3/31/2014) The good news is I was able to make what I wanted; the bad news is what to do with the leftover ingredient? I hate to waste anything so I will either come up with or look for something I can make with it before it goes bad. I‘m pretty sure I passed the waste not thinking onto my husband; or maybe he came like that? He saw one lonely ripe banana on the counter this morning and made banana pancakes for us for breakfast.

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I am currently soaking some chicken thighs in some of the buttermilk, and I have a little left, OK I made sure I had enough left over to make some doughnut holes. I found a 15 minute doughnut-hole recipe online quite a while ago. They are easy and pretty damn good. I cut up the rest of the jicama added  some diced carrots and broccoli for a vegetable medley for dinner one night and the Chinese cabbage stays really well in the fridge for at least a couple of weeks in the veggie drawer. Cut off what you need at a time, it adds great crunch to a salad.

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15 Minute Doughnut Holes – it makes a couple dozen

1¼ cup AP flour

2 tsp baking powder

¼ tsp salt

Whisk the above in a medium bowl

¼ cup milk

¼ cup buttermilk

¼ cup sugar

3 tbs melted butter

Whisk the above in a small bowl

Add wet to dry mixture just till combined

½ tbs – shape into a ball (try not to handle too much)

Place in the hot oil; fry to golden brown, turning over once – about 3-4 minutes

Vegetable oil for frying at 350’

Cinnamon and sugar for shaking

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Buttermilk Fried Chicken

6 Bone in skin on chicken thighs

Buttermilk to marinate

½ cup flour seasoned with salt and pepper

Soak chicken in buttermilk for several hours or overnight. Heat oil to 350’ dredge chicken in flour fry for 15-20 minutes turning once

Being Frugal – It’s a good thing

Last weekend my refrigerator was severely overloaded; my house was full of people and I had a lot of “different” ingredients leftover after it was all said and done. I really hate throwing food away so I try to use up whatever is left over before it goes bad.  I love finding a recipe, buying the ingredients, making and eating whatever it may be.  I am sure I am not alone in this where you find yourself with some ingredients that generally are not found in your fridge very often.  I had some leftover Buttermilk, Blueberries (I forgot to put them out) and some Heavy Cream.  I was reading one of my magazines that I subscribe to this last week and came across a couple of recipes that uses some of my leftover ingredients; I guess it was meant to be.

 

Blueberry Muffins

Blueberry Muffins

 

Blueberry Scones

Blueberry Scones

 

 

 

 

 

 

 

 

 

So I made Blueberry Muffins and Blueberry Scones this morning and they are both really delicious! I have actually never made scones before. I have no idea what I was waiting for, they are very easy to make and they don’t have to be pretty; though I am sure I could have measured them out perfectly and formed them just right.  I did not, I just plopped them on the baking sheet and put them in the oven; 20 minutes later YUM!  Let’s just call my scones rustic and I am OK with it.

Blueberry Muffins

2 Cups AP flour

¼ Cup sugar

1 ½ tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

2/3 Cup Buttermilk

½ Cup Sour Cream

2 Eggs

3 + 2 TBS melted butter

1 6 ounce container blueberries

Sugar in the Raw for dusting after baking

Preheat oven 400’ grease 12 muffin cups, set aside

I tend to use my stand mixer for majority of my baking, but you need to be gentle with these dough’s, you don’t want to over mix them and you will need to fold in the blueberries so they do not turn to mush. With that being said, I used my stand mixer creature of habit.

Add all the dry ingredients to your bowl and stir together; set aside. Whisk together buttermilk, sour cream, eggs and 3 Tbs butter.  Add to flour mixture. Stir until just moistened. Do not over mix; batter should still be lumpy.  Gently fold in the blueberries.  Spoon batter into prepared muffin cups. Filling each three-fourths full; bake 18 minutes or until golden brown.

 

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Brush with remaining butter and sprinkle with Turbinado Sugar aka Sugar in the Raw. Don’t stress over this, if you don’t normally use it you don’t need to buy any just use regular sugar.

On our honeymoon 25 years ago we were introduced to sugar in the raw on the island of Barbados and have been using it every morning ever since; in his coffee and in my tea.

Cool in muffin cups on a wire rack for 5 minutes.  Make sure to let the muffins rest the 5 minutes so they don’t fall apart but do not wait too long that they become soggy.

Blueberry Scones

2 Cups AP flour

1 Tbs baking powder

½ tsp salt

2 Tbs sugar

5 Tbs cold unsalted butter

1 6 ounce container of blueberries

1 ¼ Cup heavy cream

Gently whisk dry ingredients together. Grate the butter on the course side of a box grater and add to the dry ingredients; gently toss to combine.  Fold the blueberries into the dry mixture.  Make a well in the center and pour the heavy cream in. Fold everything together just to incorporate; do not over mix.  Divide dough into 12 equal pieces and form into mounds.

Preheat over 400’ either use parchment or silpat lined baking sheet.  Bake 16-20 minutes or until tops are barley golden brown.

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