Buttermilkranchcucumbers Recipes

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough 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.

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.

CUCUMBER BUTTERMILK SALAD DRESSING

Steps:

• In a small bowl, whisk the first five ingredients until blended. Refrigerate overnight. Stir in cucumber. Serve over a tossed salad.

CUCUMBER-BUTTERMILK SOUP

Steps:

• Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Place roughly chopped cucumber in a blender with buttermilk and blend until smooth, 1 minute. Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber. To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired.

BEST BUTTERMILK BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
• Cut biscuits out with biscuit cutter and transfer to a baking sheet.
• Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.

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 KUCHEN

Steps:

• Mix together sugars, flour, salt, nutmeg, and oil.
• Take out 1/2 cup of this mixture and stir in cinnamon.
• Set aside for topping.
• To remaining mixture, add well beaten egg, buttermilk, and soda.
• Pour into greased 10x15 inch greased jelly-roll pan.
• Spread with fruit to lightly cover sheet.
• Sprinkle reserved topping over evenly.
• Bake 325 degrees F.
• for 30 minutes.

CUCUMBER SANDWICHES WITH HERB BUTTER

Steps:

• Using a mandoline or a very sharp knife, cut the cucumber into thin slices and place them on a paper towel. You will need about 18 cucumber slices. Salt the cucumber lightly and cover with a paper towel. Let stand for 20 minutes so that any excess moisture is absorbed.
• In a small bowl or a blender, combine the butter with the chopped dill. Using a small spatula, lightly spread the dill butter on each slice of bread. Be sure to butter the bread all the way to the edges so that the slices stay moist and don't curl.
• Place 9 or more cucumber slices on one slice of bread, layering them in 3 rows. Top with a second slice of bread. Using a serrated knife, cut the sandwich diagonally to create two triangles. Repeat, using the remaining cucumber slices and slices of bread.

BUTTERMILK CUCUMBER DRESSING

Steps:

• Mix ingredients together and chill for several hours.
• Shake or stir well before serving.