buttermilk

All posts tagged buttermilk

Drop Biscuits

Published March 21, 2016 by jenmatteson

These are by far the quickest and easiest biscuits to make, and wonderful for entertaining. The best part is that the dough can basically be assembled far in advance. A few quick steps, and they can be in the oven in less than 5 minutes.

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You can prepare the dough up through step one (all the dry ingredients and butter), and have buttermilk measured and ready to go at a moment’s notice. Just pour, mix and drop. These biscuits come out nice and flaky, buttery and rich. They melt in your mouth – no joke! I often make these for Thanksgiving, and are the last thing I put in the oven while everything else is getting to the table. Works like a charm!

Want to make these at a moment’s notice, but don’t have buttermilk? Don’t worry – you can make your own buttermilk substitute with these two ingredients you probably do have: milk and vinegar. Simply measure out 1 tbsp. of vinegar and pour into a liquid measuring cup. Pour milk into the measuring cup with the vinegar, filling up to the 1 cup line. Let sit for 10-15 minutes. Viola! Buttermilk substitution.

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Drop Biscuits

Drop Biscuits

Source: Adapted from Fresh Direct
Servings: 8-12 biscuits

Ingredients:

2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp kosher salt
1/2 tsp baking soda
5 tbsp. unsalted butter, chilled and cut into small pieces
1 cup buttermilk

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil. In the bowl of a food processor, pulse together flour, baking powder, salt and baking soda. Add butter and pulse until mixture resembles coarse meal.

2. Dump into large bowl, and stir in buttermilk with wooden spoon until just combined. The dough will be very sticky. Using the spoon, drop heaping tablespoons of the dough onto the prepared baking sheet. Lightly spray with olive oil.

3. Bake until golden and a toothpick inserted into the center comes out clean, about 12-15 minutes.

Homemade Ranch (and Chipotle Ranch) Dressing and a Trick for “making” Buttermilk

Published February 13, 2014 by jenmatteson

I make a lot of salad dressing, mainly vinaigrettes, which are generally pretty simple.  However, one dressing I’ve never attempted to make before was ranch.  We always just buy it in the bottle – basically the only dressing I buy in the bottle.

Ranch Dressing

I’ve always been a vinaigrette girl, but when I first met Nate, he put ranch on everything.  And I seriously mean everything (pizza, sandwiches, cereal…okay, maybe not cereal).  Being that it was always around, it sorta turned me into a ranch person, too.  But just on my salad 😉  One thing I have a severe weakness for is anything with a chipotle ranch.  Any salad or sandwich with this on it, and it’s a sure bet that’s what I’m going to order.  So, in deciding to make homemade ranch dressing, I thought I better throw in a chipotle ranch, too.  Good thing I did, because it’s soooooooo good.  The ranch is great, too, but man, the chipotle ranch is the bomb!  Try it on tacos instead of Greek yogurt or sour cream.  It’ll knock your socks off!

Play around with the seasonings, and feel free to substitute fresh for dried or dried for fresh, depending on what you have in the fridge.

Homemade Ranch Dressing

TIP: Oh, and a quick tip about buttermilk.  I don’t usually have this in my fridge, and I hate buying some to only use a few tablespoons and let the rest go to waste.  So whether you’re in a pinch or you’re like me and hate buying the stuff, you can easily make your own at home with things you probably already have, milk and white vinegar.  To a liquid measuring cup, add one tablespoon vinegar, then fill with milk to the 1 cup line.  Let the mixture sit for at least 5 minutes before using, and viola!  Buttermilk.

Homemade Ranch Dressing

Homemade Ranch Dressing

Source: Adapted from Pioneer Woman
Servings: Makes about 1 cup

Ingredients:

1/4 cup non-fat plain Greek yogurt
1/2 cup low-fat mayonnaise
dash of Worcestershire sauce
1 clove garlic
1/2 tsp dried oregano
1 tsp fresh dill
1/4 cup fresh parsley leaves
1 tbsp. fresh chives, chopped
salt and pepper to taste
1/4-1/2 cup buttermilk (see tip above if you don’t have any)

Directions:

1. Combine all ingredients in food processor, except buttermilk.  Slowly add buttermilk to desired consistency.  Adjust seasonings to taste.  This will last in your fridge in an airtight container for about a week.

To make chipotle ranch dressing, add 1/2-1 tsp (depending on preference) McCormick chipotle chili pepper.

Meatless Monday: Sweet Potato Biscuits

Published October 21, 2013 by jenmatteson

I’m gearing up for the holiday season and trying to get some good recipes out for you to impress your family and friends this season.  This week’s focus will be on sweet potatoes.  Nothing says Thanksgiving, or even just fall, like sweet potatoes.  Many people aren’t really sure what to do with them, and many people think they don’t like them as they’ve only tried sweet potatoes in the form of pies.  I love sweet potatoes, but I’m not a huge fan of sweet potato pie – at least the ones I’ve tried in the past.

Sweet Potato Biscuits

But, there are many things to do with sweet potatoes, other than fries and pies.  I saw these biscuits in the latest Food and Wine and wanted to make them right away.  Seeing as though I had three mashed sweet potato recipes to try out, I figured, what’s one more?!

To me the biscuits don’t look quite as appetizing as a regular buttermilk biscuit, but they definitely taste just as good.  There is just a slight hint of sweetness hiding between the many flakey, buttery layers.  This would be a fun twist on your usual dinner rolls this Thanksgiving!

Sweet Potato Biscuits

Sweet Potato Biscuits

Source: Adapted from Food and Wine
Servings: Makes 24

Ingredients:

1 cup chilled sweet potato puree*
3/4 cup chilled buttermilk
2 1/4 cup all-purpose flour
2 tbsp brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 stick cold unsalted butter, cut into cubes, plus 1 tbsp melted butter for serving

Directions:

1. Preheat oven to 450 degrees.  Line a baking sheet with parchment paper and set aside.  In a small bowl, whisk together the sweet potato puree and buttermilk.  In a larger bowl, whisk together flour, brown sugar, baking powder, baking soda and salt.

2. Using a pastry blender or two knives, cut butter into the flour until the mixture resembles very coarse crumbs.  Stir in the sweet potato mixture until a soft dough forms (the dough will be very dry, but don’t worry, that’s how it should be).

3. Dump the dough out onto a work surface and form into a 1-inch thick round.  Using a biscuit or cookie cutter, stamp out as many biscuits as you can, reforming the remaining dough to stamp out more biscuits (or like me, free hand it with a paring knife).  Gently arrange biscuits on prepared baking sheet and bake for about 15 minutes, until golden brown.  Brush with melted butter and serve warm.

* To make the sweet potato puree, pierce a large sweet potato with a fork several times and microwave on high power for about 10 minutes or roast at 350 degrees for one hour, until tender.  Let the sweet potato cool slightly, peel, and puree in food processor.

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