Buttermilkparsleyspudswithbaconindeed Recipes

THE BEST FLAKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
• Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Place a 10 1/2-inch cast-iron skillet in the oven to heat.
• Add the flour to a large bowl. Use your hands or a pastry cutter to work the shortening into the flour until the crumbs are the size of large peas.
• Slowly pour in the buttermilk, then mix with your hands until the mixture starts to form a dough. Add buttermilk if it feels too dry. As soon as the dough comes together, transfer to a floured work surface. Press the dough into a square and fold it over itself to create layers, using additional flour to keep the dough from sticking. Shape into a 1/2-inch-thick rectangle. Use a 2- to 3-inch biscuit cutter to cut out biscuits, rerolling the scraps to use all the dough.
• Take the skillet out of the oven and add 2 tablespoons melted butter. Place the biscuits in the skillet, then lightly brush the tops with the remaining butter.
• Bake until lightly golden brown, 15 to 17 minutes. Let cool for a few minutes, then serve.

BERRIES AND BUTTERMILK PUDDINGS

Steps:

• Make buttermilk puddings:
• Sprinkle gelatin over 1/4 cup milk in a small bowl and let soften 1 minute.
• Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining 3/4 cup milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved. Quick- chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 minutes.
• Stir in buttermilk, then strain through a fine-mesh sieve into a large glass measure, discarding solids. Pour into bowls and chill until set, at least 8 hours.
• Make sauce:
• Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
• Add strawberries and simmer 5 minutes. Discard zests and bay leaf, then purée strawberry mixture in a blender until smooth (use caution when blending hot liquids). Force through clean fine-mesh sieve and discard solids.
• Chill sauce, stirring occasionally, until cold, about 1 hour.
• To serve:
• Spoon sauce over puddings and top with remaining berries.

BUTTERMILK-PARSLEY SPUDS WITH BACON INDEED!

Steps:

• Preheat oven to 375 degrees.
• Butter a shallow 2 or 3 quart baking dish.
• Place the Yukon potatoes in a pot with enough water to cover. Add 1 tablespoon of salt to the water. Bring water to the boil over medium-high heat. Boil the potatoes for approximately 15 minutes or until tender. Drain. Set pot aside.
• Heat the oil in a large skillet over medium heat. Add bacon, cook until crisp but NOT burnt. Pour off half the bacon drippings; add the hot water, cook 1 mintue. Next add the parsely, cook another 3-4 minutes. Lastly, add the scallions; cooking for about 30 seconds.
• Place the buttermilk, butter, remaining 1 teaspoon salt and the black pepper in the same pot used to boil the potatoes. Bring to simmer over medium heat. (The buttermilk will look curdled and that is okay.) Add the cooked potatoes, mashing with a potato masher. Stir in the bacon/parsley mixture.
• Spoon the potatoes into the prepared baking dish.
• Leave the top uneven with "peaks"; do not smooth out.
• Bake for 30 minutes or until browned on edges and peaks.

CHEF JOHN'S BUTTERMILK BISCUITS

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.

BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F,.
• Sift dry ingredients together.
• Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
• Form a well in center of flour and pour buttermilk in.
• Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball.
• When it comes away from sides without sticking too bad, it's ready.
• Otherwise, work in a little more flour.
• Place dough on floured surface and knead 5-6 times.
• Do not knead too much or dough will become tough.
• Roll or pat out to about 1/2" thickness and cut with biscuit cutter or floured glass.
• Place biscuits on ungreased cookie sheet.
• Bake at 450 degrees F.
• for 8-12 minutes or until light golden.
• Brush tops with melted butter, if desired.
• Serve warm with sausage gravy or butter and preserves, if desired.