Buttermilk Biscuits

Sometimes it's as if people are dropped into your life out of the blue.  This is the story of  one such person.  I was lucky enough to have made a connection with another food blogger and Pastry Chef.  We "met" through Facebook & Twitter.  Like many other food bloggers, we are on each others pages.  We offer support, ask questions and weigh in on life-altering discussions about butter and how best to photograph one's creations. 

During the course of a few months, we discovered how very much alike we are... although she is definitely the nicer one.  She has become my "Sissy" and this happened the day I met her in person.

I was travelling when she & her Beloved husband graciously offered their home to me for a night instead of having to stay in a hotel.  We were sitting in her kitchen and I had asked her if there was a store nearby because I was desperate to get my hands on some White Lily flour... (she remembers this part a bit differently)

As if by magic, she disappeared into a pantry and before I knew where she had gone, she was standing in front of me holding up the sought after bag of flour as if it were nothing.  She said "You mean THIS flour?!".   I couldn't believe it.   I was thrilled and I meant to do it justice with some serious biscuits.

It had sadly been sitting in my cupboard for a little while before I had gotten to it, always clearing it's throat when I opened the cupboard door.  As if it needed to remind me of its presence.  Hardly.   Finally, one day I had it set in my head to get cracking.

So, off to the store I went to grab a few things. Traditionally biscuits are made with shortening. I was against this from the start, but also curious to see how they would compare side to side against those baked with only butter.  I had the Crisco in my hand.  I.  just. couldn't. do. it.

It was as if every single cell in my body was rebelling and screaming "NOOOOOO!  Put it down & back away..."   So I did. 
I guarantee those of us that have had biscuits at a restaurant have eaten them with shortening, or worse.  And I'm certain that I liked them, but I just could NOT buy the tub of Crisco. 
So, there you have it.  Experiment aborted, but I hope I will be forgiven once you taste these biscuits.

"Sissy" Biscuits

2 c. AP flour, preferably White Lily
1 tbsp. baking powder
1 tsp. salt
1 tbsp. sugar
1/2 tsp. baking soda
6 tbsp. chilled butter
3/4 c. buttermilk + extra for brushing on top


These biscuits are delicious as is or split open with a bit of honey or strawberry jam.  You could go all out and make gravy for a nice weekend breakfast or brunch or have breakfast for dinner!  Need a little herbiness?  Chop up some fresh herbs like dill and sprinkle in for extra flavor.

Preheat oven to 475 degrees.  Line sheet pan/baking sheet/cookie sheet with parchment paper.

Sift flour, baking powder, salt, sugar and baking soda together.  Using a pastry blender (or your fingers) cut in butter until mixture resembles coarse crumbs.

Add buttermilk and stir in flour just until it comes together.  Dough will be sticky.
Turn out onto a floured surface, pat dough out and fold over on itself a few times to help create layers.

Pat out to desired thickness.  I did mine about 1/4 inch... too tall and they will topple over.
Using a biscuit cutter/cookie cutter/juice glass, cut out biscuits by pushing straight down.

Lay biscuits on parchment lined sheet pan and brush tops with buttermilk.
Bake for 8 - 10 minutes. 

Be sure to keep on eye on them after 6 or 7 minutes.  You may need to adjust baking time based on your oven.

Banana Pancakes

This is the story of two sad bananas.  They were gorgeous when I brought them home.  Then they sat there as they watched the other bananas in their bunch get picked, only to be left behind.  Their skin went from bright, sunny yellow to brown and spotty.

Once bananas pass a certain stage in their ripeness, I won't eat them.  It's a texture thing, I don't like mushy food and these were about as "mushad" as one could possibly get. 

Normally I would freeze them for smoothies or wait until I had one or two more for banana bread.
But,  I felt the need to rescue them and do something with them other than relegating them to the dark, frozen tundra that is my freezer.

Pancakes are not usually what I crave for breakfast.  Generally I find them to be too filling, but these are not.  After eating more than my fair share I am happy to report that I did not have that "blegh" feeling after eating.  You know that feeling...  Rewind back to Thanksgiving.  Yeah, that one.

As usual when I am looking for a recipe I know I have, I can't find it.  Luckily I found a good jumping off point on allrecipes and then tweaked it to suit my tastes.

mashing bananas!

 

 

Banana Pancakes

 

1 cup AP flour

1 1/2 tbsp sugar

2 tsp baking powder

1/4 tsp salt

1 egg, beaten

1 cup whole milk

2 tbsp melted butter, cooled

2 ripe bananas, mashed

1/2 tsp pure vanilla extract

1/8 tsp cinnamon

pinch nutmeg

 

 

Combine flour, sugar, baking powder, cinnamon and salt in a bowl.  Whisk to combine.

 

In a medium bowl combine egg, milk, butter, vanilla and bananas.

 

Add dry ingredients to wet, mix until just combined and all flour is incorporated.

Batter will be lumpy, do not overmix. 

 

Ladle about a 1/3 cup batter into pan on medium heat and cook for 2 to 3 minutes per side.

Herbed Heirloom Eggs & Crispy Roasted Mushrooms

This weekend is Father's Day and while most Dads will be grillin' & chillin', they'll need a little fuel to get the day started.
This is a perfect breakfast or brunch to start Dad's day.  It is substantial, but not too heavy and it is absolutely delicious.

The roasted mushrooms take on an almost meaty taste and texture and the slight crunch from roasting them is unexpected.

This Sunday,  treat Dad to a special brunch and let him know you appreciate him.


Herbed Heirloom Eggs and Crispy Roasted Mushrooms on Grilled Baguette

• 4 Heirloom or Organic Eggs
• 1 tbsp butter
• 1 tbsp chopped chives
• 1 tsp chopped parsley
• 2 tbsp crème fraîche  (or sour cream)
• 1 lb. assorted mushrooms (cremini, button, shiitake)
• 2 tbsp olive oil
• kosher salt & freshly ground black pepper
• 4 slices baguette, cut on bias

Preheat oven to 400 degrees.  Wipe mushrooms clean, if needed, and thinly slice.

Lay mushrooms in a single layer on a baking sheet and drizzle with olive oil.

Season aggressively with salt and pepper.  Toss to evenly coat and roast for approximately 20 minutes or until crispy.

Remove from oven and set aside.

Heat grill pan (or broiler if you don't have a grill pan) and lay pieces of baguette on hot pan.  If necessary, weigh them down with a heavy lid so the bread makes contact with the grill.

When the bread has golden grill marks on it, turn over and toast the other side.  Remove from heat and set aside. 

In a non-stick pan, melt butter over low heat.  Crack eggs into a bowl and lightly scramble with a fork or a whisk.

Pour eggs into pan, season with salt and pepper, stir in crème fraîche, chives and parsley.

Cook gently, stirring frequently over low heat until eggs are creamy and still slightly soft.

Do not overcook eggs until they have dried out. 

Top toasted baguette with eggs and roasted mushrooms.

My first love...

Look at that gorgeous kid...  and the baby isn't bad either!

The first love of my life: my Mom.  As little girls, we often play "house" and pretend to be Mommies to our baby dolls and try to emulate our own mothers.  As teenagers, we are less inclined to compare ourselves to our Moms. As adults we come full circle, realizing that "Mom" is a person just like we are who had worries and struggles, peacefulness and triumphs .  Mine, like most, had to balance job and kids, errands, our activities, laundry, blah, blah, blah... and yet still found time to take us to movies or little excursions.   We didn't have much, but we didn't know it.  She made the most of what we did have and rarely did we feel like we had "gone without".

One of my all-time favorite memories, which my Mom & I still giggle about to this day...  Ok, this is going to date me a little, but you regular readers already know I turned 40 recently,  so here we go:

Do you remember that show from the '80's, "V"?!   It was about alien-lizards disguised as humans living on Earth.  We LOVED this show.   It sounds ridiculous, but it was the early '80's... 
Well,  one night we were in our Chevrolet Chevette hatchback (yes, a Chevette hatchback...  named "Skeeter", btw) and there were radio and television towers with flashing red lights on the road.  They looked like they were so high up in the sky to me as a little kid...  like they could have been lights on an alien spacecraft!  

All of a sudden, my Mom hunches down over the steering wheel and starts saying "Oh no, they're gonna get us!"  Well, you can imagine our reaction!  My brother & I started screeching & laughing like crazy and she just kept egging us on... 

She pretended like she was racing down the road, although I highly doubt she ever broke the speed limit, and we just kept looking behind us as if the lights on those towers might actually be the "V" coming to get us!!!  
I will freely admit that whenever I'm home and on Dustin Road, I think of this & laugh and if I have my Mom in the car...  you know what happens next.

My Mom always wanted to be a mother.  Looking at family photos, you can see it in her face.  Having children truly did bring her joy...  I'm sure it also brought heartache, frustration, worry, stress, etc. but we rarely knew it.  However, it was crystal clear when I was a teenager... because I'll be completely honest,  I was a pain. 

The wonderful thing that happens between mothers and their children (if you're lucky) when you become an adult is the transformation in the relationship to friendship. 
I can call my mom and chat in the same way I can with friends and that is a rare gift. 
She has become less of a parent and more of a confidant in my adult years.

I am one of the lucky ones.  I was born to a woman who has always been my beacon of light calling me home to her safe shores.  Raised with love and laughter, music and dancing in the kitchen... I am one of the lucky ones and I am thankful.

Happy Mother's Day!

The recipe below is from my Momma,  another food memory from childhood...

Dutch Puff Pancake

• 1 cup milk
• 2 large eggs
• 2/3 cup flour
• 3 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp grated lemon zest
• 2 tbsp butter

1. Place a rack in the middle of the oven and preheat to 400F.  
2. Put butter in pie plate and put pie plate in oven to heat while making batter. (could also use cast iron skillet or heavy-bottomed frying pan)
3. Put rest of ingredients into a blender.   Blend until well combined.
4. Carefully pour the batter into hot pie plate.
5. Bake for 25-35 minutes until puffy and deep golden brown.
6. Dust with powdered sugar & serve immediately, pancake will collapse shortly after removing from the oven.