BUTTERMILK PASTRY RECIPES
FLAKY BUTTERMILK BISCUITS RECIPE | MYRECIPES
These tender, old-fashioned biscuits are low in fat and flavored with buttermilk, butter, and a bit of honey.
Provided by Maureen Callahan
Yield 14 servings (serving size: 1 biscuit)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
- Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
- Spiced Pumpkin Biscuits: Add 1 1/4 teaspoons pumpkin pie spice to flour mixture. Decrease buttermilk to 1/3 cup; add 3/4 cup canned pumpkin to buttermilk mixture. Bake at 400° for 14 minutes. Yield: 14 servings (serving size: 1 biscuit).
- CALORIES 122 (32% from fat); FAT 3g (sat 6g, mono 1g, poly 2g); PROTEIN 3g; CARB 9g; FIBER 9g; CHOL 11mg; IRON 1mg; SODIUM 192mg; CALC 59mg
- Parmesan-Pepper Biscuits: Add 1 teaspoon freshly ground black pepper to flour mixture. Decrease butter to 1/4 cup. Add 1/2 cup (2 ounces) grated fresh Parmesan cheese to buttermilk mixture. Bake at 400° for 13 minutes. Yield: 14 servings (serving size: 1 biscuit).
- CALORIES 131 (32% from fat); FAT 7g (sat 9g, mono 9g, poly 2g); PROTEIN 2g; CARB 5g; FIBER 5g; CHOL 13mg; IRON 9mg; SODIUM 239mg; CALC 98mg
Nutrition Facts : Calories 121 calories, CarbohydrateContent 18.4 g, CholesterolContent 11 mg, FatContent 4.2 g, FiberContent 0.5 g, ProteinContent 2.4 g, SaturatedFatContent 2.6 g, SodiumContent 198 mg
BUTTERMILK CINNAMON ROLLS RECIPE | ALLRECIPES
Easy, yeasted cinnamon rolls. A crowd always gathers when they come out of the oven. Favorite activity: scraping the goo off the bottom of the pan.
Provided by Amy
Categories Bread Yeast Bread Recipes
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 1 - 10x15 inch pan
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
- Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
- On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.
Nutrition Facts : Calories 314.6 calories, CarbohydrateContent 42.2 g, CholesterolContent 17.2 mg, FatContent 14.1 g, FiberContent 1.3 g, ProteinContent 5.1 g, SaturatedFatContent 5 g, SodiumContent 271 mg, SugarContent 13 g
More about "buttermilk pastry recipes"
BUTTERMILK FUDGE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 210.4 per serving
- Store in an airtight container in refrigerator.
RECIPES, RESTAURANT REVIEWS & FOOD GUIDES FROM GOOD FOOD. - CHICKEN, BACON AND MUSHROOM VOL-AU-VENTS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Snacks
1. Preheat the oven to 220C. Line 2 baking trays with non-stick baking paper.
2. Use a round 9cm pastry cutter to cut out 12 rounds. Place 4 rounds on a lined tray and use a round 6cm cutter to mark a small round in the centre of each, without cutting through. These are the bases.
3. Place the remaining pastry rounds on the other lined tray and use the smaller cutter to cut out the centre of each to make rings of an even thickness.
4. Brush the outer ring of each pastry base with egg wash, taking care not to brush the sides or the pastry won't rise properly. Carefully place a pastry ring on top of a pastry base. Brush the top of the ring with egg wash and place another ring on top. Repeat with the remaining bases, egg wash and rings. Refrigerate for 15 minutes or until well chilled. Brush the top ring of each pastry with egg wash, avoiding the sides.
5. Bake for 20 minutes or until puffed and golden. Remove any uncooked pastry from the centre and bake for 5-10 minutes or until the bases are golden and crisp. Cool on a wire rack.
6. Place the chicken and stock in a small saucepan. If the chicken isn't covered, add a little extra stock or water. Add the bay leaf and thyme and bring to a gentle simmer over medium heat. Reduce the heat to medium-low, cover and cook for 4-5 minutes. Remove from the heat and set aside for 10 minutes or until the chicken is just cooked through. Transfer the chicken to a plate and reserve the cooking liquid. Use 2 forks to shred the chicken and place in a medium bowl.
7. Heat the oil in a medium non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 5 minutes. Add the mushrooms and garlic and cook, stirring, for a further 3 minutes. Add the shallot, season well and then mix into the chicken. Return the pan to the heat, add the wine and cook until reduced by half, then add the reserved cooking liquid. Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the cornflour mixture and cream and stir until thickened. Remove the herbs. Add the chicken mixture and heat through. Season to taste. Spoon into the pastry cases and serve warm, sprinkled with spring onion.
FLAKY BUTTERMILK BISCUITS RECIPE | MYRECIPES
From myrecipes.com
Reviews 4.5
Calories 121 calories per serving
- CALORIES 131 (32% from fat); FAT 7g (sat 9g, mono 9g, poly 2g); PROTEIN 2g; CARB 5g; FIBER 5g; CHOL 13mg; IRON 9mg; SODIUM 239mg; CALC 98mg
BUTTERMILK CINNAMON ROLLS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 55 minutes
Category Bread, Yeast Bread Recipes
Calories 314.6 calories per serving
- Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.
BUTTERMILK FUDGE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 210.4 per serving
- Store in an airtight container in refrigerator.
RECIPES, RESTAURANT REVIEWS & FOOD GUIDES FROM GOOD FOOD. - CHICKEN, BACON AND MUSHROOM VOL-AU-VENTS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Snacks
1. Preheat the oven to 220C. Line 2 baking trays with non-stick baking paper.
2. Use a round 9cm pastry cutter to cut out 12 rounds. Place 4 rounds on a lined tray and use a round 6cm cutter to mark a small round in the centre of each, without cutting through. These are the bases.
3. Place the remaining pastry rounds on the other lined tray and use the smaller cutter to cut out the centre of each to make rings of an even thickness.
4. Brush the outer ring of each pastry base with egg wash, taking care not to brush the sides or the pastry won't rise properly. Carefully place a pastry ring on top of a pastry base. Brush the top of the ring with egg wash and place another ring on top. Repeat with the remaining bases, egg wash and rings. Refrigerate for 15 minutes or until well chilled. Brush the top ring of each pastry with egg wash, avoiding the sides.
5. Bake for 20 minutes or until puffed and golden. Remove any uncooked pastry from the centre and bake for 5-10 minutes or until the bases are golden and crisp. Cool on a wire rack.
6. Place the chicken and stock in a small saucepan. If the chicken isn't covered, add a little extra stock or water. Add the bay leaf and thyme and bring to a gentle simmer over medium heat. Reduce the heat to medium-low, cover and cook for 4-5 minutes. Remove from the heat and set aside for 10 minutes or until the chicken is just cooked through. Transfer the chicken to a plate and reserve the cooking liquid. Use 2 forks to shred the chicken and place in a medium bowl.
7. Heat the oil in a medium non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 5 minutes. Add the mushrooms and garlic and cook, stirring, for a further 3 minutes. Add the shallot, season well and then mix into the chicken. Return the pan to the heat, add the wine and cook until reduced by half, then add the reserved cooking liquid. Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the cornflour mixture and cream and stir until thickened. Remove the herbs. Add the chicken mixture and heat through. Season to taste. Spoon into the pastry cases and serve warm, sprinkled with spring onion.
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