Buttermilkcitrusshakes Recipes

BUTTERMILK MILKSHAKE

Steps:

• In a blender, combine the ice cream and the buttermilk. Blend until smooth and creamy. Serve in tall glasses.

BUTTERMILK CITRUS SHAKES

Steps:

• COMBINE sugar and hot water in a small bowl; stir until dissolved.
• PUREE all ingrdients in a blender. Be sure to add the ice last so it doesn't lock the blades.
• GARNISH each serving with 1 teaspoons crushed cookies, 1/2 teaspoons zest, and a lemon slice. Serve immediately.

BUTTERMILK SHAKES

Steps:

• Puree equal parts buttermilk and fruit sorbet in a blender until smooth.

CRUSTY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 500°F. In a large bowl, whisk together both flours, baking powder, and salt until thoroughly combined. Using your fingers, quickly work in butter, rubbing between your fingers to flatten as you go. (Roughly half of butter should have the consistency of very coarse meal; the rest should be in largish flattened pieces.) Make a well in mixture; pour in buttermilk. Stir quickly just until dough is well moistened and just beginning to form a mass. (It will be very wet and sticky.)
• Turn out dough onto a generously floured board or biscuit marble; sprinkle just enough flour over it to make it easy to handle. Knead quickly, without applying too much pressure as you fold. (The goal is to develop structure quickly without deflating.) Once it forms a cohesive dough, move to side of board; scrape up kneading flour.
• Sprinkle a fresh, light dusting of flour on board. (Do not flour top of biscuit dough.) Flouring only hands and rolling pin as needed, roll out dough approximately 1/2 inch thick. With a floured fork, pierce all the way through at 1/2-inch intervals. Using a 1 3/4-inch round cutter, stamp out biscuits (without rotating cutter); place them on parchment-lined baking sheets, almost touching. Gather and reroll scraps; punch out and place more rounds. Bake until biscuits are puffed slightly and brown, 12 to 15 minutes. Serve warm.

BUTTERMILK RUSKS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease cake pans. You can use 9x13-inch pans, round cake pans, or loaf pans.
• Melt butter in a saucepan over medium-low heat. Remove from heat and mix in sugar, buttermilk, and eggs.
• Combine self-rising flour, granola, baking powder, and salt in a bowl. Add to the butter mixture and mix until well combined. Batter will be sloppy. Divide into thirds, and then divide each third into small balls. Place into the prepared cake pans side by side.
• Bake in the preheated oven until cooked fully through, 45 to 60 minutes. Remove from oven and gently place on baking sheets.
• Reduce oven temperature to 200 degrees F (95 degrees C). Bake rusks on low temperature until dry and crunchy, 2 to 3 hours. Depending on the size of your rusks this can take several hours.

BUTTERMILK SHAKE

Steps:

• Place all ingredients in a blender container. Cover and process on high until smooth. Pour into glasses. Refrigerate any leftovers.

BUTTERMILK SHAKE

Steps:

• Put all ingredients in a blender & process until smooth.
• Pour into 2 tall glasses & ENJOY!

BUTTERMILK RUSKS

Steps:

• Preheat oven to 240°C.
• Sift the dry ingredients and stir til well mixed.
• Cut in butter - the mixture should resemble corn meal when done.
• Beat buttermilk and egg together and add to dry ingredients.
• Mix to a firm dough.
• Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
• Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
• Brush with diluted milk.
• Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
• Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
• When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).

CITRUS MARMALADE AND BUTTERMILK BISCUITS RECIPE BY TASTY

Steps:

• Make the marmalade: Wash the citrus thoroughly with warm water and scrub to remove any dirt or wax. Cut the stem ends off the fruits and then dice, discarding the seeds. Transfer the fruit to a large saucepan.
• Add the sugar, lemon zest and juice, and vanilla bean pod and seeds to the saucepan with the citrus. Pour in enough water to cover the fruit. Bring to a boil over high heat. Reduce the heat to medium-low to maintain a strong simmer and cook, stirring occasionally, until the fruit is very soft, about 45 minutes.
• Increase the heat to medium-high and bring the mixture back to a boil. Cook until the temperature reaches 220°F (105°C), about 30 minutes. Remove the marmalade from the heat and stir in the cognac. Let cool completely before transferring to an airtight container. The marmalade will keep in the refrigerator for up to 1 month.
• Make the biscuits: Preheat the oven to 400°F (200°C). Line a 9 x 13-inch baking sheet with parchment paper.
• In a large bowl, whisk together the flour and kosher salt. Place a box grater in the center of the bowl and grate the chilled butter directly into the flour. Remove the box grater and pour the buttermilk into the bowl. Toss with your hands until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and flatten into a small square. Use a bench scraper to cut the dough in half and stack one half on top of the other, then press down again. Continue cutting and stacking until all of the flour is hydrated, about 4 times total. Once the dough comes together, roll out to about 2 inches thick. Using a 3-inch round cutter, cut out 12 rounds and place on the prepared baking sheet.
• Bake the biscuits until the tops are golden brown, about 20 minutes. Remove from the oven and brush the tops with the melted butter, then sprinkle with coarse sea salt.
• Serve the biscuits warm with the marmalade alongside for spreading.
• Enjoy!