Buttermilk is what we call a “rounder” in food service. It is a person, or in this case an ingredient, that can do almost everything. Buttermilk makes unbelievably tender pancakes, the flakiest biscuits, superior bread, and extraordinarily moist cakes. It can do all of this because of the presence of lactic acid. Continue reading
Easter is a special time of year bringing joy to so many people around the world and Easter breads are distinctive. Breads are of particular interest during this holiday with many nations having their own bread associated with this holy day. I have collected these breads, sweet and savory from previous blogs that should fit right in. There are breads for breakfast, brunch and dinner and there is time to make any of them.
All of them can be made ahead and frozen to ease the time crunch for Easter Day.
Cream Biscuits with Strawberry Balsamic Jamare a quick to make treat that fits right into any part of the day. With only four ingredients, this is the easiest, most tender biscuit you are likely to encounter. The Strawberry Balsamic Jam is a fast, refrigerator version that serves as the perfect foil for the biscuit.
Southern by region, beloved by the country, these biscuits and the jam can be made ahead. The biscuits can be frozen and reheated by placing on a tray and heating in a 350°F oven for about 15 to 20 minutes. The jam can be stored in the refrigerator and brought to room temperature before serving. Continue reading
In my years of baking and teaching, I have found that people are leery of making pie crusts and biscuits. The one thing both of these usually have in common is cutting in the butter. How about a recipe for the best biscuits ever with no butter – period.
This has to be the easiest biscuit recipe ever with only 4 ingredients. Cake flour is used to ensure tenderness. The cream takes the place of butter. When you think of butter, it is only cream that is whipped to a solid state with the liquid being spun out. So the use of all cream makes perfect sense.
The dough will be a bit wet and that it as it should be. I learned the traditional way of making biscuits from Shirley Corriher, a biochemist who wrote, Cookwise and Bakewise. With Shirley being from the south, I can’t imagine a better teacher. She stressed the importance of the dough being very wet so the steam created in a hot oven would cause the biscuits to expand to great heights. Continue reading