Tag Archives: quick bread

Southern buttermilk biscuits and gravy

Serves 8

  1. 390g flour
  2. 1tb sugar
  3. 1tb baking powder
  4. 1tsp salt
  5. 1/2tsp baking soda
  6. 8tb butter, cut into 1/2in pieces and chilled
  7. 4tb shortening, cut into 1/2tb pieces and chilled
  8. 1-1/4 cups buttermilk, or whole milk mixed with 1tb lemon juice and rested for 10 minutes
  9. 1-1/2lb pork sausage
  10. 1/2tb pepper
  11. 1tsp ground fennel
  12. 1tsp ground sage
  13. 4tb stock
  14. 2-3/4 cups whole milk
  • Process 360g flour and 2-5 briefly to combine. Pulse in 6-7. Stir in buttermilk.
  • Roll into a 9in circle 3/4in thick and, without twisting, cut out 3in biscuits. Re-roll scraps and repeat.
  • Bake biscuits in the middle of a 450 degree oven for 5 minutes. lower heat to 400 degrees and bake for 12-15 minutes. Set aside.
  • Cook sausage in a 12in skillet until browned, about 8-10 minutes. Add remaining 30g/4tb flour and 10-12 and cook for 2-3 minutes. Deglaze with stock, slowly whisk in milk and simmer for 5 minutes. Serve.
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Bacon, cheddar and scallion potato buttermilk biscuits

Omit bacon and double cheddar and scallions to make vegtarian

Makes 12

  1. 3 slices bacon
  2. 354g flour
  3. 3/4 cup instant potato flakes (weight varies by brand; check package)
  4. 4tsp baking powder
  5. 1/2tsp baking soda
  6. 1tb sugar
  7. 1tsp salt
  8. 6tb cheddar
  9. 2 scallions
  10. 10tb butter, 8tb sliced 1/2in and chilled and 2tb melted
  11. 4tb shortening, sliced 1/2in and chilled
  12. 1-1/4 cups buttermilk, chilled
  • Render and crisp bacon. Set aside and reserve fat for another use.
  • Process bacon with 2-9 for 15 seconds. Add sliced band chilled butter and shortening and pulse 8 times. Mix in buttermilk by hand, knead briefly 8-10 times and roll out into a 9in circle about 3/4in thick.
  • Flour a 2-1/2in cutter and cut out 8-9 rounds, without twisting, and transfer them to a baking sheet. Press scraps 3/4in thick and cut out remaining rounds.
  • Bake in the middle of a 450 degree oven for 5 minutes, rotate, reduce temperature to 400 degrees and bake for 10-12 minutes. Brush with melted butter and serve.

Chocolate caramel muffins

Makes 1 dozen

  1. 300g flour
  2. 150g sugar
  3. 42g cocoa powder
  4. 2tsp baking powder
  5. 1/4tsp baking soda
  6. 1/4tsp salt
  7. 57g semisweet chocolate
  8. 1 cup whole milk
  9. 1/2 cup vegetable oil
  10. 2 eggs
  11. 1/2 cup dulce de leche
  • Whisk 1-6. Whisk in chocolate. Whisk in 8-10.
  • Fill muffin cups by 2/3 and bake 8-10 minutes. Top with 2tsp dulce de leche and bake for 10-15 minutes. Rest for 5 minutes and transfer to rack to cool. Serve.

Maple oat muffins

Makes 12

  1. 1-1/4 cup buttermilk
  2. 1/3 cup maple syrup
  3. 1/3 cup canola oil
  4. 1/3 cup brown sugar
  5. 2 eggs
  6. 1-2/3 cup oats
  7. 2tsp baking powder
  8. 1tsp baking soda
  9. 3/4tsp salt
  10. 1/4tsp cinnamon
  • Mix 1-6 and rest for 15 minutes. Fold in remaining ingredients and bake at 425 degrees for 13-15 minutes.

 

Gruyere, onion and bacon muffins

Makes 12

  1. 5 slices diced bacon
  2. 1/2 cup onion
  3. 2oz parmesan
  4. 12.5oz flour
  5. 1tb baking powder
  6. 1tsp salt
  7. Pinch of cayenne
  8. Pinch of pepper
  9. 4oz gruyere in 1/4in pieces
  10. 1 cup whole milk
  11. 1/2 cup sour cream
  12. 1 egg
  • Render and brown bacon and set aside. Remove all but 3tb fat and brown onion about 3 minutes. Set aside. Grease muffin tin and sprinkle 1tsp of parmesan on the bottoms
  • Mix reserved bacon and onions with 4-8. Mix in gruyere.
  • Mix 10-12 and fold into dry ingredients. Divide into tins, top with remaining parmesan and bake at 375 degrees for 20-25 minutes, turning halfway.

Muffin-tin doughnuts

Makes 12

  1. 13-3/4oz flour
  2. 4tb cornstarch
  3. 1tb baking powder
  4. 1tsp salt
  5. 1/2tsp nutmeg
  6. 7oz + 1 cup sugar
  7. 1 cup buttermilk
  8. 2 eggs + 1 yolk
  9. 16tb melted butter
  10. 2tsp cinnamon
  • Whisk 1-5 and 7oz sugar. Separately, whisk 7-8 and 8tb of butter. Add to dry ingredients and bake at 400 degrees for 19-22 minutes.
  • Cool for 5 minutes in muffin tin. Brush with remaining 8tb butter. Combine remaining 1 cup sugar with cinnamon and coat doughnuts. Let cool on rack for 15 minutes.