USE OF BUTTERMILK POWDER RECIPES

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BUTTERMILK BISCUIT HAM POTPIE RECIPE: HOW TO MAKE IT



Buttermilk Biscuit Ham Potpie Recipe: How to Make It image

As part of my job, I helped concept a bunch of food trucks, and Biscuit Box was our first. We spent months coming up with recipes. This is a play on our chicken and tarragon potpie. —Michelle Clair, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 10 minutes

Prep Time 45 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 20

3 celery ribs, diced
2 medium onions, diced
2 medium carrots, diced
1/2 fennel bulb, diced
2 tablespoons olive oil
1/4 cup unsalted butter, cubed
1/2 cup all-purpose flour
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon dried thyme
2 cups cubed fully cooked ham
1 tablespoon chopped fresh tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
BUTTERMILK BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup unsalted butter, cubed
3/4 cup buttermilk

Steps:

  • Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish., For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add cubed butter; pulse until butter is the size of peas. Transfer to a large bowl; stir in buttermilk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice., Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 444 calories, FatContent 27g fat (14g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 1239mg sodium, CarbohydrateContent 37g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 15g protein.

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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