BUTTERMILK USES RECIPES

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CHEF JOHN'S BUTTERMILK BISCUITS | ALLRECIPES



Chef John's Buttermilk Biscuits | Allrecipes image

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.

Provided by Chef John

Categories     Bread    Quick Bread Recipes    Biscuits

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 12 biscuits

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  • Turn dough onto a floured work surface, pat together into a rectangle.
  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick.
  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  • Brush the tops of biscuits with 2 tablespoons buttermilk.
  • Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 142.8 calories, CarbohydrateContent 17 g, CholesterolContent 18.5 mg, FatContent 7.1 g, FiberContent 0.6 g, ProteinContent 2.8 g, SaturatedFatContent 4.4 g, SodiumContent 321.3 mg, SugarContent 0.9 g

BUTTERMILK BUCKWHEAT PANCAKES RECIPE: HOW TO MAK…



Buttermilk Buckwheat Pancakes Recipe: How to Mak… image

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 pancakes.

Number Of Ingredients 12

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, room temperature
1 cup buttermilk
1 tablespoon butter, melted
Maple syrup, optional

Steps:

  • Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.

Nutrition Facts : Calories 195 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 667mg sodium, CarbohydrateContent 31g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 7g protein. Diabetic exchanges 2 starch

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