BUTTERMILK FRENCH TOAST
A combination of flavors that will leave you taste buds begging for more. A nice twist to french toast.
Provided by Upsidedown Again
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs.
- Beat in buttermilk, almond extract and seasonings.
- Dip bread in batter, turning to coat both sides, and cook on a lightly oiled skillet until both sides are golden.
- Delicious topped with apple sauce, powdered sugar or syrup.
BUTTERMILK FRENCH TOAST WITH MAPLE SYRUP
This is very yummy. Try this sometime and tell me what you think!
Provided by Whitney Shirley
Categories Breakfast and Brunch French Toast Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Beat eggs in a bowl until smooth. Add buttermilk, almond extract, cinnamon, and nutmeg and beat well until batter is smooth. Dip bread into batter until evenly coated.
- Spray a skillet with cooking spray and heat over medium heat. Cook coated bread until golden brown, 4 to 5 minutes per side.
- Combine white sugar, water, and brown sugar in a saucepan; bring to a boil and cook for 1 minute. Remove saucepan from heat and cool syrup for 2 minutes. Stir maple-flavored extract and vanilla extract into syrup. Serve syrup over French toast.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 74.6 g, Cholesterol 94.8 mg, Fat 4 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 1.3 g, Sodium 290.5 mg, Sugar 60.4 g
BISCUIT FRENCH TOAST WITH CINNAMON-ORANGE CANE SYRUP
Steps:
- For the syrup: Combine the golden syrup, cinnamon sticks, orange zest and juice in a small saucepan. Bring to a simmer over low heat. Remove from the heat and let steep for 30 minutes.
- Remove and discard the cinnamon sticks. Return the syrup to low heat, bring just to a simmer and whisk in the butter. Keep warm.
- For the French toast: Set a rack over a baking sheet and place inside the oven. Preheat the oven to 200 degrees F.
- Whisk together the eggs, egg yolks, half and half, vanilla and cinnamon in a bowl until smooth. Arrange the biscuits, cut-side up, in a single layer in a large baking dish and pour the custard over. Let the biscuits soak, turning several times, for at least 30 minutes at room temperature or up to 4 hours refrigerated. (These biscuits must be soaked through.)
- Heat half of the butter and oil in a large nonstick skillet over medium heat until the butter is melted and shimmering. Add 4 biscuit halves, cut-side down, and cook until deep golden brown, 4 to 5 minutes. Turn over and continue cooking until golden brown on the second side, another 3 to 4 minutes. (Don't rush the browning by turning up the heat the biscuits are dense and you want to cook them long enough to cook through.) Transfer the finished toasts to the baking rack. Repeat the process with the remaining butter, oil and biscuit halves.
- Serve the French toast with the syrup and a dusting of confectioners' sugar.
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until a dough just begins to come together.
- Scrape the dough onto a lightly floured counter and pat into a 10-by-12-by-1-inch rectangle. Use a 3-inch round cutter to cut out biscuits. Reroll the scraps and cut again.
- Put the biscuits on the prepared baking sheet, leaving a few inches between them, and brush the tops with cream. Bake until lightly golden brown, 12 to 15 minutes. Serve hot.
BUTTERMILK FRENCH TOAST
Provided by Paul Grimes
Categories Egg Breakfast Brunch Kid-Friendly Quick & Easy Father's Day Buttermilk Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F.
- Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.
- Heat 1 1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1 1/2 tablespoon butter between batches.
CHEF JOHN'S BUTTERMILK BISCUITS
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick.
- Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g
SOUTHERN BUTTERMILK BISCUITS
These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.
Provided by P48422
Categories Breads
Time 22m
Yield 10 biscuits
Number Of Ingredients 6
Steps:
- Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If using a food processor, just pulse a few times until this consistency is achieved.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured board.
- Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
- Use a round cutter to cut into rounds.
- You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
- Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
- If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
- Do not overbake.
- Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
- The dough must be handled as little as possible or you will have tough biscuits.
- I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
- You also must pat the dough out with your hands, lightly.
- Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
- Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
- When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
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