NATALIE CHANNIN RECIPES

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BUTTERY BUTTERMILK BISCUITS RECIPE - NATALIE CHANIN | FOOD ...



Buttery Buttermilk Biscuits Recipe - Natalie Chanin | Food ... image

When she was growing up, Natalie Chanin ate homemade biscuits every day. "Now, I suppose, people don't make them from scratch as much," she says. "They seem like some kind of luxury." In truth, her light, flaky biscuits are incredibly easy to make—the trick is to not overwork the dough or else the biscuits get tough. More Bread and Biscuit Recipes

Provided by Natalie Chanin

Total Time 30 minutes

Yield makes fifteen 2 1/4-inch biscuits

Number Of Ingredients 5

2 cups all-purpose flour, plus more for rolling
2 teaspoons baking powder
1 teaspoon salt
1 stick plus 2 tablespoons unsalted butter—1 stick cut into cubes and chilled, 2 tablespoons melted
3/4 cup buttermilk

Steps:

  • Preheat the oven to 425°. In a large bowl, combine the 2 cups of flour with the baking powder and salt. Using a pastry blender or 2 knives, cut in the cubed butter until the mixture resembles coarse meal. Add the buttermilk and stir with a fork or wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times, just until it comes together.
  • Using a lightly floured rolling pin, roll out the dough 1/2 inch thick. Using a lightly floured 2 1/4-inch round cutter, stamp out biscuits as close together as possible. Pat the dough scraps together and stamp out more biscuits. Transfer the biscuits to a large baking sheet. Bake for about 20 minutes, until the biscuits are risen and golden. Brush the hot biscuits with the melted butter and serve them hot or at room temperature.

CHEDDAR-AND-CAYENNE CRACKERS RECIPE - NATALIE CHANIN ...



Cheddar-and-Cayenne Crackers Recipe - Natalie Chanin ... image

Natalie Chanin, who has a clothing label called Alabama Chanin, makes cheddar crackers with a deep cheesy flavor and a crispy, blistery texture. She adds a touch of cayenne pepper for kick. More Snack Recipes

Provided by Natalie Chanin

Total Time 2 hours 45 minutes

Yield makes about 10 dozen crackers

Number Of Ingredients 6

1 stick unsalted butter, at room temperature
1 pound sharp cheddar cheese, coarsely shredded
1 teaspoon salt
1/4 teaspoon cayenne pepper
Dash of hot sauce
1 1/2 cups all-purpose flour, plus more for rolling

Steps:

  • In a standing electric mixer fitted with a paddle, beat the butter with the cheese, salt, cayenne and hot sauce at medium speed until blended. Add the 1 1/2 cups of flour and beat at low speed, scraping the side and bottom of the bowl, until a soft dough forms. (Alternatively, mix the dough with a handheld mixer.) Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, at least 2 hours.
  • Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Work with 1 disk of dough at a time and keep the other one refrigerated: On a lightly floured surface, roll out the dough to a 12-by-10-inch rectangle. Cut the dough into 2-by-1-inch strips. Transfer the strips to the baking sheets. Bake for 25 minutes, or until the crackers are lightly browned, shifting the baking sheets halfway through. Slide the paper onto racks and let the crackers cool. Repeat with the remaining dough.

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