SMALL BATCH CREAM CHEESE FROSTING RECIPES

Name: Small-Batch Buttermilk Biscuits
Total time: 45 min
Yield: 4 biscuits
Ingredients: 2 cups/255 grams all-purpose flour; 1 tablespoon baking powder; 1 teaspoon kosher salt; 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes, plus room temperature butter for greasing the pan; 3/4 cup/180 milliliters cold buttermilk, plus more as needed; 1 large egg

SMALL-BATCH BUTTERMILK BISCUITS RECIPE - NYT COOKING

Small-Batch Buttermilk Biscuits Recipe - NYT Cooking image

Here’s a recipe for when you want towering, fluffy biscuits, but don’t want a large batch. You can use pretty much any ovenproof dish — a baking sheet, a square or round cake pan, or even a skillet — but be sure to butter the pan beforehand. If you like things a little less seasoned, reduce the salt to 1/2 teaspoon, and if you use salted butter in the dough, reduce the salt to 1/4 teaspoon. Fun tip: Bake these beauties in the toaster oven by following the same temperature and timing guidance as you would when baking in a standard oven. Serve them warm.

Provided by Erin Jeanne McDowell

Total Time 45 minutes

Yield 4 biscuits

Number Of Ingredients 6

Ingredients

2 cups/255 grams all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes, plus room temperature butter for greasing the pan
3/4 cup/180 milliliters cold buttermilk, plus more as needed
1 large egg

Steps:

In a medium bowl, whisk the flour, baking powder and salt to combine. Add the cold cubed butter, and toss until each cube is well coated with flour. Using your hands or a pastry cutter, cut the butter into the flour until the mixture resembles a coarse meal.
Make a well in the center of the bowl, and pour in the buttermilk. Use your hands or a silicone spatula to mix the ingredients together until they form a homogenous dough. (It will look quite shaggy.) If the dough is not coming together, add more buttermilk by tablespoons.
Wrap the dough in plastic wrap and refrigerate for 30 minutes. Toward the end of chilling, heat the oven to 400 degrees.
Butter a 9-inch square baking pan, a 9-inch round cake pan, an oven-safe skillet or a baking sheet.
On a lightly floured surface and using floured hands, pat the dough into a rectangle 1/2-inch thick. Fold the dough in quarters. Using floured hands, pat the dough out again to a square about 1 1/4-inch thick.
Cut the square of biscuit dough into four even pieces. Transfer the biscuits to the prepared pan in a cluster, with about 1/2 inch of space between each biscuit.
In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the surface of the biscuits, and bake until deeply golden brown on top, 25 to 30 minutes. Cool at least 10 minutes before carefully separating and serving.

WHIPPED CREAM CREAM CHEESE FROSTING RECIPE | ALLRECIPES

Whipped Cream Cream Cheese Frosting Recipe | Allrecipes image

A decadent whipped cream and cream cheese frosting that has everyone asking if they can lick the bowl. It pipes very well.

Provided by Tom

Categories Cream Cheese Frosting

Total Time 15 minutes

Prep Time 15 minutes

Yield 1 frosting for a 2 layer 9-inch cake

Number Of Ingredients 5

Ingredients

1 (8 ounce) package cream cheese
1 cup white sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream

Steps:

In a small bowl beat whipping cream until stiff peaks form; set aside.n
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.n

Nutrition Facts : Calories 233.3 calories, CarbohydrateContent 18 g, CholesterolContent 61.3 mg, FatContent 17.5 g, ProteinContent 2 g, SaturatedFatContent 11 g, SodiumContent 90.8 mg, SugarContent 16.8 g

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SMALL-BATCH BUTTERMILK BISCUITS RECIPE - NYT COOKING

Here’s a recipe for when you want towering, fluffy biscuits, but don’t want a large batch. You can use pretty much any ovenproof dish — a baking sheet, a square or round cake pan, or even a skillet — but be sure to butter the pan beforehand. If you like things a little less seasoned, reduce the salt to 1/2 teaspoon, and if you use salted butter in the dough, reduce the salt to 1/4 teaspoon. Fun tip: Bake these beauties in the toaster oven by following the same temperature and timing guidance as you would when baking in a standard oven. Serve them warm.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes

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