Buttermilk Angel Biscuits

Tags: , , , , , , , , , , , , , ,

Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. Next up is one of my favorite storytellers with just enough snarky attitude to make me comfortable, Erika of Southern Soufflé

Buttermilk Angel Biscuits by Erika Council

First, let me say how much I adore Cindy.. aka my “sista in snark” and I’m honored that she would allow me to guest post on her wonderful space.

Of course I had to bring biscuits to this guest posting party.

Light fluffy buttermilk angel biscuits to celebrate the angels that are baby boys..

Angel Biscuits are a cross between yeast rolls and grandma’s buttermilk biscuits and (in the south) are sometimes called Bride Biscuits.

Buttermilk Angel Biscuits by Erika Council

Growing up, there was a saying. “The chicken bathes while the biscuits rise” This meant your chicken only needed to sit in that buttermilk for as long as the angel biscuits needed to rise.

But, this was normally on a Sunday and Sunday morning Granny would make those biscuits and set about preparing her fried chicken then we would head to church. On a good day.. a  good Southern Baptist Methodist AME Zion day, church would end as the sun was going down. So I’d be dammed if them biscuits hadn’t risen to hell and back by the time we got home.  So our Sunday Buttermilk fried chicken and biscuits were always heavenly.

Buttermilk Angel Biscuits by Erika Council

Angel Biscuits were also what we took celebrate a new life, so I thought I’d keep the tradition going and make some in honor of Cindy and Sean’s little angel.

With the help of my angel who has become a very curious 3 year old green bean hater, that some days finds issues with wearing pants and is not cool with potty training.  So yes, he will be a grown man wearing pull-ups because I am losing that battle, and my husband thinks it’s all funny so I’ll blame him.

Boys are one of the sweetest most precious of miracles. (Don’t tell my teenage daughter I said that because right now she hates everything) They bring non-stop action and the warmest of hugs and snuggles.

IMG_9852

And bugs and dirt and other things they find in the garage or outside.

“Here Mommy.. Look.. See”

My son has developed my love for biscuits. He stands at my legs and peeks over the table every time I make them. Which of course makes him the first in line to get one fresh out of the oven.

These are little more time consuming then your simple “self rising flour” cream biscuits that I normally favor.  However, the flaky buttery centers are well worth “waiting out the rise” .

Buttermilk Angel Biscuits by Erika Council

Much love and all the hugs and kisses to Cindy…

Print Recipe

Buttermilk Angel Biscuits

Ingredients:

1 package active dry yeast (2 ¼ tsp)

¼ cup granulated sugar

3 tbsp. warm water (105- 110 degrees)

3 cups all-purpose flour

1 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ cup of shortening

½ cup butter

1 cup buttermilk

Directions:

Dissovle yeast, sugar and water in a small bowl and set aside.

Whisk flour, baking powder, baking soda, and salt in a large bowl.

Cut in the shortening and butter by breaking into pieces and scattering over the flour mixture. Work in by rubbing fingers together in a snapping motion (or use a pastry cutter) until mixture looks like crumbled feta cheese.

Make a well in the center of the bowl. Now add the yeast mixture to the 1 cup of buttermilk. Then stir in the yeast/buttermilk mixture just enough that the dough leaves the side of the bowl and ingredients are incorporated.

Turn the dough out onto a well-floured surface, add flour to your hands and proceed to knead the dough about 10 -15 times. Sprinkle with more flour if the dough becomes too sticky.

Pat the dough out to ½ inch thickness (using your hands), cut the biscuits out using floured biscuit cutters (mine are 2 inch cutters). Place each biscuit onto ungreased baking sheet about 1 inch apart cover with tea towel and allow to rise for about 30 minutes (or until doubled in size).

Preheat oven to 400 degrees

Bake for 10-12 minutes or until golden brown. Brush the tops with melted butter and serve while hot.

 

Blackberry Jam Donut Bundt Cake

Tags: , , , , , , , , , , , , ,

Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. Next up is Sarah from the ever-fantastic The Sugar Hit! Blackberry Jam Donut Bundt Cake

I like big BUNDTS, and I cannot lie. Sorry, that joke just never gets old. Hello! I’m Sarah, from The Sugar Hit, here to guest post while Cindy miraculously produces and becomes accustomed to caring for a human child. I know – it’s nothing short of incredible.

Blackberry Jam Donut Bundt Cake

I tried to think what I might bring along to meet with Cindy after she gets her new bebe home/just before she heads off to bring it into the world, if we didn’t live a few oceans away from each other. I settled on this Jam Donut Bundt Cake. There are so many reasons why, let me run through them for you.

Blackberry Jam Donut Bundt Cake

Blackberry Jam Donut Bundt Cake

Firstly, it’s delicious. Secondly, it actually keeps really well, so it’s perfect if you want to give your new mom-friend a lil’ something to snack on over the coming days. Thirdliciously, it’s brushed with butter and coated with cinnamon sugar, which is a good reason to do just about anything in my opinion. And fourthly, it’s so versatile; have it with coffee, have it for breakfast, or nuke it in the microwave for a few seconds and have it with a scoop of ice cream (no really, do that).

Blackberry Jam Donut Bundt Cake

The other cool thing about this recipe is that it’s so simple – everything comes together in one bowl, and the jam comes straight out of a jar. So this is just the kind of recipe that would be nice to deliver hand written along with the cake itself, because it’s pretty perfect mom-material. So, Miss Cindy, consider this my virtual hand written recipe for you. And congratulations in advance, Mama!

Blackberry Jam Donut Bundt Cake

Print Recipe

JAM DONUT CAKE!

For the cake:

2 + 2/3 cups (400g) all-purpose flour

2 + ½ tsp baking powder

1 cup (225g) superfine sugar

1 + ½ sticks (175g) butter, melted

1 cup (250ml) milk

2 whole eggs

1 tsp grated nutmeg

½ cup (125ml) blackberry jam

For the coating (optional):

½ cup superfine sugar

1 tsp cinnamon

1 stick of butter, melted.

  1. Grease a 9 inch (23cm) bundt tin well, and preheat your oven to 350F (180C).
  2. In a large mixing bowl, stir together the flour, baking powder and sugar until well combined.
  3. In a separate jug, stir together the melted butter, milk, eggs and nutmeg.
  4. Pour the wet ingredients into the dry ingredients and stir everything together with a wooden spoon until well combined.
  5. Pour half of the batter into the bundt tin, and spread the batter up the sides of the tin with the back of a spoon. Don’t worry too much about this step – basically you just want to make sure the jam is encased in the batter, and doesn’t leak out.
  6. Dollop the jam on top of the batter, forming a ring of jam without touching the edges of the tin, and then dollop over the rest of the cake batter, and smooth it out gently, so that all the jam is covered.
  7. Bake for 50-55 minutes or until a skewer inserted into the cake comes out clean (don’t poke it into the jam).  Leave to cool in the tin for about 5 minutes, and then carefully turn out onto a wire rack to cool further.
  8. When you’re ready to serve the cake, brush is with the melted butter, and then stir together the sugar and cinnamon and sprinkle the cake liberally with it, pressing gently if necessary to make it adhere. Serve, warm, cold, hot, with tea, coffee or with ice cream!

Blueberry & White Chocolate Fancy S’mores

Tags: , , , , , , , , ,

Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. Next up is Amy from Club Narwhal

Also, don’t miss Nicole’s post from last week!

Blueberry & White Chocolate Fancy S'mores

Confession: I don’t love s’mores. I know, I know. Theoretically, I’m on board. I mean, what could be wrong with melted chocolate, roasted marshmallows, and crispy grahams? Not a blessed thing. But throw them all together and it is just a literal hot mess. My underwhelmed feeling towards s’mores probably goes back to that one time I burned my hand roasting marshmallows as a child. It still haunts me. 

Club-Narwhal-Blueberry-Fancy-Smores

This summer I vowed to make myself love s’mores. And while there were several epic fails along the way, I think I came up with a game changing formula. It involves homemade marshmallows (do not fear), loads of blueberries, freshly baked lemon sugar cookies, and white chocolate. Sandwich all that goodness together and you have a Quadfecta of Awesome. 

Club-Narwhal-Blueberry-Fancy-Smores-9

While there is something terribly romantic about bonfires and marshmallows burning like small torches, my childhood pain still lingers. The solution: bake ‘em. This way the chocolate and marshmallows melt at equal rates, which produces a gloriously gooey end product. 

Club-Narwhal-Blueberry-Fancy-Smores-4

What takes these guys to the next level are the perfectly zesty lemon sugar cookies that bookend the melted white chocolate and marshmallows. They pair so well with the blueberries. So there you have it: a s’mores love fest. These feelings are new to me but they are growing on me–especially after eating one (or three) of these lovely sandwiches. 

Club-Narwhal-Blueberry-Fancy-Smores-2

I hope that Casper grows up to be the kind of man who has strong feelings about s’mores. And bonfires. What about you? Are you pro- or anti- s’mores?

Congratulations, Cindy and Sean! And welcome to the world, dear Casper Hart!

P.S. I’m sharing the Blueberry Marshmallows recipe over on Club Narwhal. Stop by and say hello!

Blueberry-Marshmallows-Club-Narwhal5

Print Recipe

Blueberry and White Chocolate Fancy S’mores with Lemon Sugar Cookies

Makes 1 dozen

blueberry syrup (recipe below)

2 dozen lemon sugar cookies (recipe below)

12 blueberry marshmallows

white chocolate bar (enough for 12 s’mores)

For the baked version (great for a crowd or if you don’t have a bonfire): Preheat oven to 275 degrees. On a baking sheet lined with parchment paper, lay 24 cookies face down. Put a square of white chocolate on 12 cookies and blueberry marshmallows on the remaining 12. Drizzle with blueberry syrup. Bake for 3-4 minutes, until chocolate has melted and marshmallows are gooey. Sandwich the white chocolate and marshmallow cookies together and enjoy!

For traditional s’mores, roast the marshmallows and build using lemon sugar cookies and white chocolate!

For the Blueberry Syrup

1 cup fresh (or frozen) blueberries

1/2 cup granulated white sugar

Combine blueberries and sugar in a medium pot. Bring to a boil and boil for 7-8 minutes, until blueberries are thick and syrupy. Stir occasionally so the syrup doesn’t scorch. You can strain the syrup through a sieve if you like smooth syrup or leave the berries in for a more rustic touch.

For the Lemon Sugar Cookies

Adapted from Lila Loa 

1/2 cup slightly softened butter

1/2 cup light browns sugar

1/4 cup granulated white sugar

zest from one large lemon

1 large egg

1 teaspoon vanilla

1/2 teaspoon salt

1/8 teaspoon baking powder

2 (or 2 1/4) cups all purpose flour

Preheat the oven to 350 degrees. Use the paddle attachment on a stand mixer to cream the butter and both sugars together. This takes about 4-5 minutes on medium speed. The butter will be light and fluffy with just a little grain from the sugar. Add the lemon zest and mix for a minute or two to combine. Things should be smelling really delicious right about now. Add egg and make sure it mixes. Add salt and baking powder and mix until just combined.

Add the flour 1/2 cup at a time (up to 2 cups). Make sure to mix the flour completely. After the third cup, add flour in tablespoon increments (up to 2 1/4 cups).

I used 2 cups of flour and the dough looked like playdough. The dough should not be sticky and should hold together. Lightly flour your counter and roll the dough out very thin–about ⅛ to ¼ inch thick. Cut the cookies out and put on a parchment or silicon lined baking sheet. Bake for 7 to 8 minutes. Be careful not to over bake. These cookies are light and do not really get golden brown, even at the edges. Makes about two dozen cookies.