Buttermilk Biscuits

This recipe is originally from Mountain Measures but anyone who has cooked with me knows I like to take short cuts and find ways to create the least amount of dirty dishes possible. So I've adapted this to suit my cooking style. This method also requires less fancy cooking tools. 

¾ cup buttermilk
1 stick butter (or ½ cup shortening)
2 cups flour
2¼ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt

Pre-heat the oven to 450°F.

Put the buttermilk in the freezer while you are working with the other ingredients, but leave it there at least 10 minutes. Melt the butter in the microwave, setting it for a 20-30 seconds at a time.

Traditional: If you are using shortening, you can't do this shortcut and you'll have to do the normal cutting in with the dry ingredients and the shortening. Don't put the buttermilk in the freezer.

Mix the dry ingredients. Take the buttermilk out of the freezer. Using a fork or whisk, whip the melted butter into the partially frozen buttermilk until the butter makes tiny balls. Pour this mixture into the dry ingredients and combine all.

Traditional: If you are using shortening, cut in to the dry ingredients with a biscuit cutter or two knives until the mixture resembles small peas. Pour in the buttermilk and combine all.

Shape the dough into a ball and put on a floured board. Knead lightly. I don't roll mine out; I just flour my hands and pat it to the thickness I want. But you can roll it if you really want to, about ½ inch thickness. Use a floured biscuit cutter, or if you don't have one of those, flour a knife and cut the dough into squares or triangles.

Put on a greased baking sheet and brush the biscuit tops with melted butter.

Bake 12 to 15 minutes. Makes about 16-20 biscuits. Serve hot with butter, jam, or honey.

Gluten Free Biscuits
  1. Substitute the flour above for Pillsbury Best Gluten Free Multipurpose Flour, King Arthur 1-1 Gluten Free Flour, or Red Mill 1-1 Gluten Free Baking Flour
  2. Use a full cup of buttermilk
Mix the ingredients as above. You will not be able to knead or roll this dough. Instead pinch off a good quantity of dough and shape into a biscuit shape, place on the baking sheet. The recipe should make the same amount of biscuits as normal. Bake the same amount of time.


Laura

Kentucky Derby Pie Bars

Crust
 1 ½ cup flour
1 stick softened butter
¾ cup dark brown sugar

Beat with a mixer until crumbly. Press into a greased 9x13 pan, and bake at 350° F for 12-15 minutes. Take out of the oven.

Filling
3 beaten eggs
¾ cup light or dark corn syrup
¾ cup sugar
2 tablespoons melted butter
1 teaspoon vanilla
2 tablespoons bourbon
1 ½ cup chopped pecans
12 oz. package chocolate chips


Whisk eggs, corn syrup, sugar, butter, vanilla, and bourbon until smooth. Stir in pecans and chocolate chips, and pour into the crust. Bake for another 25-30 minutes. Cool and cut into tiny squares.

Sarah

Baja Light Fish Tacos

1 tablespoon ancho chile powder
2 teaspoons dried Mexican oregano
¼ teaspoon kosher salt
¼ teaspoon pepper
1½pounds boned skinne Pacific cod
1 tablespoon olive oil
12-14 corn tortillas (5-6 inches, warmed on grill or skillet)
Chipotle Tartar Sauce

1. Heat grill to high 450° to 550°F. Combine seasonings in a small bowl. Set fish on a rimmed baking sheet. Rub all over with oil, then sprinkle with seasonings. Oil cooking grate, using tongs and a wad of oiled paper towels.
2. Grill fish, covered, turning once, until just cooked through, 4-6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with chipotle tartar sauce.

Sarah and Jason

Cabbage & Cilantro Slaw

3 tablespoons lime juice
2 tablespoons vegetable oil
¼ teaspoon red chile flakes
½ teaspoon kosher salt
1 bag (10 oz.) very finely shredded cabbage
⅓ cup chopped fresh cilantro


Put lime juice, vegetable oil, chile flakes, and kosher salt in a large bowl. Just before serving, toss with cabbage and cilantro. 

Sarah

Chipotle Tartar Sauce

2 tablespoons canned chipotle chiles, seeded, deveined, and rinsed
8 ounces (1 cup) plain lowfat Greek yogurt
¼ cup sweet pickle relish
¼ cup chopped onion


Purée all ingredients in a blender. Chill until used.

Sarah