buttermilk Archives - CIA Foodies

Buttermilk Biscuits

Wed, 31 Oct 2018 19:29:43 +0000

Makes 12 biscuits

Ingredients

3 cups all-purpose flour plus extra for dusting
2 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, diced
2/3 cup buttermilk
1/2 cup whole or low-fat milk plus extra for brushing

Directions

Preheat the oven to 425°F.
Blend or sift together the flour, sugar, baking powder, and salt. Cut the butter into the flour until it forms pea-sized pieces. Add the buttermilk and the milk. Mix just to combine the ingredients.
Roll the dough out to a 1-inch thickness on a lightly floured work surface, fold in half, turn, and repeat 3 or 4 times for a final thickness of 1 inch. Cut the dough into rounds using a 3-inch cutter, rerolling and cutting the scraps until you have 12 rounds.
Place the biscuits on an ungreased baking sheet. Brush the tops with a little milk to make the tops shiny, if desired. Bake until golden brown, 10 to 15 minutes. Let cool on wire racks.

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Buttermilk Pancakes

Mike — Wed, 31 Oct 2018 19:33:39 +0000

Makes 24 pancakes

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 3/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly
Vegetable oil, as needed for the pan

Directions

Sift the flour, sugar, baking powder, baking soda, and salt into a bowl and set aside.
In a separate bowl, blend the buttermilk, eggs, and butter. Add the buttermilk mixture to the flour mixture and stir by hand just until the batter is evenly moistened.
Heat a large nonstick skillet or griddle over medium-high heat. Grease it lightly by brushing with oil. Drop the pancake batter onto the hot skillet by large spoonfuls (2 to 3 tablespoons). Leave about 2 inches between the pancakes to allow them to spread and to make turning them easier.
Cook on the first side until small bubbles appear and then break on the upper surface of the pancakes and the edges are set, about 1 minute.
Use an offset spatula or a palette knife to turn the pancakes and finish cooking on the second side, 1 to 2 minutes more. Adjust the heat as needed to produce a golden brown color. Serve the pancakes immediately.

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Rhubarb Mini-Muffins

Mike — Mon, 22 Apr 2019 15:54:27 +0000

Makes 24 mini-muffins

These tender mini-muffins are the perfect mix of sweet and tart, highlighting our spring favorite: rhubarb! Once rhubarb season has passed, you can use this recipe with raspberries, peaches, or any fruit that suits your fancy. Depending on the size of your muffin pan, you may have some leftover muffin batter. Transfer it to a loaf or small cake pan for a little treat for the cook.

Ingredients

2 1/2 cups all-purpose flour
3/4 cups light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cups diced rhubarb (from about 4 oz)
1 cup buttermilk
1/2 cup canola oil
2 eggs
1 teaspoon vanilla extract
Sanding sugar, as needed

Directions

Preheat the oven to 350°F. Oil a mini-muffin pan or fill with paper liners, and set aside.
In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, and salt, and stir to combine. Add the rhubarb and toss to coat.
In a separate bowl, combine the buttermilk, oil, eggs, and vanilla. Beat to combine. Add the buttermilk mixture to the flour mixture and stir just until combined.
Fill the wells of the muffin pan until they are 3/4 of the way full, and sprinkle with sanding sugar. Bake until the muffins are golden brown and a tester inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 5 minutes, then transfer to a rack to cool.

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Sweet Potato-Pecan Pie Bars

Mike — Tue, 23 Feb 2021 21:17:47 +0000

Makes one 9-in by 13-in pan

Sweet potato custard and bourbon-flavored pecan topping make this the perfect fall treat.

Ingredients

Shortbread Crust

1 3/4 cups all-purpose flour
3/4 cup confectioners’ sugar
6 oz (1 1/2 sticks) unsalted butter
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt

Sweet Potato Filling

1 lb sweet potatoes
8 tablespoons (1 stick) unsalted butter
3/4 cup packed light brown sugar
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 eggs
1/4 cup buttermilk

Pecan Topping

3 eggs
1/4 cup packed light brown sugar
1/4 cup light corn syrup
1/4 cup molasses
1/2 teaspoon kosher salt
2 tablespoons melted unsalted butter
2 cups coarsely chopped pecans
1 tablespoon bourbon (optional)

Directions

Preheat the oven to 375°F. Lightly grease a 9 × 13-inch baking pan, line it with parchment paper or foil, letting the ends hang over, and spray lightly with cooking spray.
Make the shortbread crust: In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and mix on medium speed until a smooth dough forms, 3 to 4 minutes. Scrape down the bowl as needed. Press the dough evenly into the prepared pan. Bake until lightly golden brown around the edges, 20 to 25 minutes.
Remove the crust from the oven and raise the temperature to 450°F. Let the crust cool completely in the pan.
Make the sweet potato filling: Lightly oil the outside of the sweet potatoes and bake until soft, 30 to 35 minutes. Remove the potatoes from the oven and lower the temperature to 350°F. Scoop out the flesh of the potatoes into the bowl of a stand mixer fitted with the paddle attachment.
Add the butter, sugar, lemon zest, cinnamon, and salt to the bowl and mix on medium speed to combine, 3 to 4 minutes. Scrape down the bowl as needed. Add the eggs one at a time, scraping down the bowl after each addition. Add the buttermilk and mix just until combined, 1 minute.
Spread the filling evenly over the crust.
Bake until the filling is set, 25 to 35 minutes.
While the filling is baking, make the pecan topping: Whisk together the eggs and sugar in a medium bowl. Add the remaining ingredients and mix to combine.
Pour on top of the sweet potato filling and continue baking until fully set, 25 to 35 minutes more.
Allow to cool to room temperature before cutting.

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