Buttermilk Angel Biscuits

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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.

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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…

[recipe]

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. [/recipe]

 

Blueberry Muffin Skillet

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I turned muffins into a skillet cake.

Not that muffins are the most difficult thing to make, but sometimes we want something even easier…right? That’s where this Blueberry Muffin Skillet comes in. It’s all things we love about blueberry muffins–buttery crumb, bright blueberries, plus a little lemon zest for freshness, a teensy bit of health from some flax and wheat germ, plus crunchy topping–minus the portioning. Just brown some butter, mix, pour, sprinkle, and bake. Even though there’s only one less step, it still feels like sweet freedom. And freedom means more weekend lounging, naps, leisurely walks, and magazine reading.

Happy weekending!!

[recipe]

Print Recipe

Blueberry Muffin Skillet

Adapted from Joy the Baker

If you don’t want to use the flax and wheat germ, reduce the milk to 1/3 cup. If you don’t have a cast iron skillet, brown the butter in any saucepan or skillet you have and bake the cake in a greased pie plate or cake tin.

8 tablespoons unsalted butter

1/2 cup milk

1 large egg, plus 1 large egg yolk

1 teaspoon vanilla extract

zest of 1 lemon, divided

1 1/2 cups all-purpose flour

2 tablespoons flax seed meal

2 tablespoons wheat germ

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoons salt

2 cups fresh blueberries

Topping:

3 tablespoons cold, unsalted butter, cut into cubes

1/2 cup all-purpose flour

1/4 cup sugar

Preheat the oven to 350ºF.

Place the butter in a 9-10 inch cast iron skillet and heat over medium until the butter browns and becomes fragrant like toffee. Remove from the heat and pour the butter into a dish to cool.

In a large measuring cup or medium bowl, whisk the milk, egg + yolk, and vanilla until combined. Set aside.

In a mixing bowl, whisk half of the lemon zest with the flour, flax meal, wheat germ, sugar, baking powder, and salt. Add the milk mixture, followed by the browned butter, and fold until just combined–there may be a few spare lumps or streaks of flour, it’s okay. Fold in the blueberries and scrape the mixture into the cast iron skillet you used to brown the butter.

Make the topping by pinching the butter into the flour, remaining lemon zest, and sugar until crumbly. Sprinkle over the top of the batter. Bake in the center of the oven for 30-35 minutes or until a skewer inserted in the center of the muffin cake comes out clean. Cool on a rack for about 15 minutes before slicing and serving. Wrap any leftover pieces tightly in plastic wrap and store at room temperature for a day or two.

[/recipe]

Triple Chocolate Buttermilk Bread

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Did you know that today is National Chocolate Chip Day? I only found this out this morning, but with a stroke of fate, I made this bread to post on this very day. It’s a Triple Chocolate Buttermilk Bread and it’s full of chocolate chips in the batter and sprinkled on top, plus plenty of deep-dark cocoa powder in the batter. It’s a chocolate lovers dream and totally appropriate for this most serious of food days.

This bread is moist and tender, super chocolatey, and dead-easy to make since it’s a quick bread. The recipe comes from the ever-amazing Stephanie Wise of Girl versus Dough fame. She recently published her very first e-cookbook called Quick Bread Love. One of my favorite parts of the e-cookbook is the Baking Cheat Sheet, full of conversions and substitutions for baking on the fly. Not only did she develop the recipes and write this book, she was also growing a human-baby inside of her body at the same time. Champ status. This quick bread recipe was the first that caught my eye, but really, there are so many great recipes in there that I cannot wait to try–like Loaded Baked Potato Bread, Oatmeal Cream Pie Muffins, Coconut Chai Tres Leches Muffins, and Blackberry Goat Cheese Scones…just to name a few. If you’re interested, you can purchase Stephanie’s book via the link in my sidebar.

My love of chocolate chips is well documented, for more chocolate chip recipes here are some recipes from the archives: Chocolate Chip Cookie Bars | Coconut Chocolate Chip Cream Scones | Raspberry Chocolate Chip Biscuits | Candied Ginger Oatmeal Chocolate Chip Cookies | Chocolate Chip Pecan Sandies | Chewy Ginger Chocolate Chip Cookies | Nutty Brown Butter Chocolate Chip Cookies | Oatmeal Cherry Chocolate Chip Cookies + Walnuts | Peanut Butter Pretzel Chocolate Chip Cookies | Super Soft Chocolate Chip Cookies | Whole Wheat Chocolate Chip Cookies | Peanut Butter Chocolate Chip Granola | Cherry Chocolate Chip Muffins | Orange Chocolate Chip Pancakes

[recipe]

Print Recipe

TripleChocolate Buttermilk Bread

From Quick Bread Love by Stephanie Wise of Girl versus Dough

1/2 cup dark chocolate chips

1 1/2 cups all purpose flour

3/4 cup unsweetened cocoa powder

2/3 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 1/2 cups buttermilk

1 /4 cup (1/2 stick) unsalted butter, melted

2 tablespoons mini chocolate chips

Preheat oven to 350˚F. Lightly grease the bottom and sides of a 9-by-5-inch loaf pan.

In a small bowl toss the dark chocolate chips with 1 tablespoon of the flour. In a large bowl or bowl of a stand mixer fitted with the paddle attachment, stir together the remaining flour, cocoa, sugar, baking powder, baking soda, and salt until well combined.

In a separate medium bowl, lightly beat the eggs, then stir in the buttermilk and melted butter to combine.

Stir the buttermilk mixture into the flour mixture until just combined. Do not overmix. Stir in the dark chocolate chips until just combined.

Pour the batter into the prepared loaf pan. Sprinkle the top of the batter with mini chocolate chips. Bake 1 hour to 1 hour 5 minutes until a toothpick inserted in the center comes out clean. Cool bread in the pan 10 minutes, then carefully remove from the pan. Transfer to a cooling rack to cool completely. [/recipe]

Note of disclosure: The link for Quick Bread Love is an affiliate link and I do receive a small portion of sales made via this link.