You are currently browsing the tag archive for the ‘buttermilk’ tag.
I stumbled across an unbleached cake flour, produced by King Arthur mills, and for the first time I am able to make something close to a southern style baking powder biscuit. Most cake flour is super-refined (and bleached), which is what makes cakes (and biscuits) very tender and moist because of the lower gluten content. Soft flour is more finely ground, the soft winter wheat is high-starch & low-protein, and also contains a percentage of cornstarch which decreases gluten even further. Of course, whole grains are good for us – but who doesn’t need a dose of guilty pleasure every now & again? Everything in moderation, including moderation as Mr. Wilde said. He also uttered the inimitable last words, Either this wall paper goes…or I do.
You can adapt virtually any standard baking powder-, or buttermilk biscuit recipe by substituting cake flour for (AP) all-purpose flour. In place of 1 cup of all purpose flour, use 1 cup plus 2 Tbsp of cake flour. Also make sure to use low-fat buttermilk (as opposed to fat-free), or regular sweet milk.
I had one other special ingredient that I was excited to incorporate: Home-rendered lard that my friend Gary & I made a few weeks back. Here’s how I made my first batch of southern style biscuits.
2-1/4 c unbleached cake flour
scant tsp salt
1 tbsp baking powder
1 tsp sugar
a generous 1/3 cup cold shortening (I used 1/2 butter and 1/2 lard)
a cup of buttermilk, more or less (you want an alarmingly sticky dough, something that makes you scared that the recipe has somehow failed. This is normal).
Measure your flour by spooning it into your measuring cup & leveling off, and whisk together with other dry ingredients. Cut in the shortening so it is like roughly coarse meal – a few larger bits of fat here & there will actually make it flakier. Add buttermilk & stir as little as possible – only till the dough comes loosely together. Don’t even knead this if you don’t have to – this is a very soft dough.
I shaped the biscuits not by rolling them out, but between my floured hands. Just take a big spoonful of dough and plop it back & forth deftly until it more or less resembles a biscuit & then deposit it on a baking sheet, as carelessly and carefully as possible, if possible. Lay them somewhat close to each other and have a hot oven ready (425F- 450). You can get 12 biscuits, more or less, according to these proportions.
Some cooks bake biscuits in an iron skillet, or brush them with butter before baking, or all of the above. Bake them till golden brown, about 10-15 minutes.
I sopped my biscuits (that is swirling equal amounts of sorghum syrup and soft butter together on a plate – and you push your hot biscuit around in the delicious mess until the butter melts. Sorghum has a flavor that is sort of like the love child of molasses and corn syrup), and honestly I had eaten about four of those biscuits before I even knew what hit me. Then I ate two more.
Have you ever heard of Maryland Beaten Biscuits? I think I’m going to make them next, even though they use ordinary flour. I will use home-rendered lard for that as well, because nothing else will do. And I hope you have a Cuisinart– or a stump in your back yard, with a good beating stick, to prepare your Beat Biscuits. Also, get you some good quality ham, because that’s what goes inside these little sandwiches.
Nota bene: I don’t endorse specific products, but I do report on special finds.
Last week was pie, this week it’s cake! This is my grandmother’s recipe
Nonnie’s Rhubarb Cake
½ c shortening
1 ½ cups sugar
2 eggs Mix well
Sift: 2 cups flour
½ teas. Salt
1 teas. Soda
Add alternately with
1 cup buttermilk (I used yogurt today, since I didn’t have any buttermilk)
Beat well and fold in rhubarb
Sprinkle over top of cake the following:
1 cup brown sugar
½ tsp cinnamon
Bake in a well greased and floured 9X 10 pan for 40-45 minutes at 350 degrees.
2 or 3 cups of rhubarb should be cut in length once then in pieces about an inch long.
(Today I also added a couple of cut up, sliced apricots, because I had them nearby- they made for a nice variation on this simple cake, which is almost like a pineapple upside down cake recipe).
We always had this cake, and other simple homemade desserts when we were growing up. We often froze quantities of rhubarb in the spring so we were able to make rhubarb cake all through the year. But of course, it was always wonderful when it went right from your garden into the kitchen and into whatever you happened to be cooking. We also took the fresh rhubarb stalks and dipped the ends in sugar, which was a very big treat for very small children.
I almost forgot to tell you. I nearly destroyed this cake- after more than 30 years in the kitchen. The oven was at 300, instead of 350, so I turned up the heat to almost 400, on and off for about 5 minutes. It survived pretty well, which says something about the recipe and not the baker.
*2 c all purpose flour, 1/2 t salt, 2-1/2 t baking powder, 1/2 t baking soda, 2 T sugar- whisk these all together quickly and cut in finely 1/4 cup of shortening (butter, veg. shortening, etc)- you can use a food processor to reduce these steps to about 1 minute of work.
* 1 egg in a 1-cup measuring cup, yogurt to fill the cup; and a splash of milk or buttermilk to make a dough almost too soft to handle.
Lightly and quickly mix the wet and dry together in a bowl with a spoon, your hand or a spatula; press lightly down into a rectangle and spread with a couple Tbsp of soft butter- sprinkle with brown sugar (1/2 c- 2/3 cup I’d say) a tsp cinnamon, dried fruit if you like- and roll everything up. I always use a heavy canvas pastry cloth to roll/pat dough out, and I often use the pastry cloth to help roll up the dough and filling together- kind of like how you roll up a traditional jelly roll.
If you made the dough with the minimum of mixing, it will be difficult to handle. Don’t worry, it’s supposed to be that way. Cut the roll in half, and then in half again- and then each quarter by three. You’ll have a dozen soft, squishy, nearly formless swirls of cinnamon roll dough that I can almost guarantee will be difficult to get onto a baking sheet. Figure out a way to plop them closely together, so they sort of prop each other up and bake them at 425F for about 15 minutes. They will be tender enough to melt in the mouth- they will be frustrating to make the first few times, but when you crave a homemade cinnamon roll, this is as fast and tastes far far better than any convenience product you can get out of the refrigerator case at the grocery store.