Buttermilk Biscuits

Buttermilk Biscuits

2 c. flour (plus trace amount for counter surface)
4 t. baking powder
1 t. salt
1/2 c. shortening
1 c. buttermilk

Combine flour, baking powder and salt in a mixing bowl. Add shortening and mix with pastry blender (picture of one from Williams-Sonoma below) until it is “crumbly” in texture. Stir in buttermilk. Pat out to desired thickness on a floured surface. Cut with round cutter and place on a baking sheet. Bake at 400 degrees for 12 minutes.

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Rose’s Buttermilk Pie

MP900309163

1 1/2 c. sugar plus 3 T. for meringue
6 T. cornstarch
1/4 t salt
2 c. buttermilk
3 egg yolks (reserve 3 egg whites for meringue)
2 T. butter
1 t. vanilla (or lemon juice, if you like tart)
1/4 t. cream of tarter
Pillsbury pie crust, baked and cooled

Mix 1 1/2 c. sugar, 6 T. cornstarch, and 1/4 t. salt in large microwavable bowl. Add: 2 c. buttermilk and microwave on high for 4 minutes. Stir well with a wire whisk. Microwave on low for 5-6 minutes and stir again with whisk for 2 minutes.

Add 3 beaten and strained egg yolks. Remove and stir in 2 T. butter and 1 t. vanilla or lemon juice (if you like tart). Pour into a cooled, baked pie shell. Top with meringue and brown.

Meringue: 3 egg whites, whip in glass bowl. After whipped, add 3 T sugar and 1/4 t. cream of tarter. Cover pie to edge of crust and brown in broiler until just browned.

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Boston Brown Bread

MP900182694

1 c. raisins
1 c. boiling water
1 c. all purpose flour
1 c. whole wheat flour
1 c. cornmeal
1 1/2 t. baking soda
1 t. salt
1/4 c. brown sugar
2 c. buttermilk
1 c. molasses

Put raisins into a small bowl; cover with boiling water and let stand 15 minutes. Combine dry ingredients in a large mixing bowl. Mix well and set aside.

Add raisins, buttermilk and molasses to dry ingredients. Stir until just blended. Pour into a greased loaf pan. Bake for one hour at 350 degrees. Makes one loaf.

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Southern Style Whole Grain Pancakes

Raspberry Pancakes

These are hearty and wonderful–our whole family loves to eat them up!  We were delighted to try them the first time a year ago, when our friend Dave brought them over for our small group supper.  They made all other pancakes taste plain.  So now this is our go-to recipe for pancakes.

1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
1 c. instant oats
2/3 c. cornmeal
3 T. sugar
2 T. baking powder
1 t. salt
6 eggs, separated
6 T. canola oil, plus 1/2 c. separated
3 c. buttermilk

Whip egg whites until stiff with a beater. Set aside. In a separate bowl mix together the flours, oats, cornmeal, sugar, baking powder and salt. In a smaller bowl blend the egg yolks, buttermilk and 6 T. oil, thoroughly.

Blend the buttermilk mixture with the dry ingredients completely. Gently fold in egg whites.

Heat 1/4 c. oil in griddle or large frying pan. (Add extra oil, as it gets dry). Cook the pancakes 1/2 c. at a time. Makes 16 pancakes. Serve with your favorite syrup!

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