Techniques and Recipes
Buttermilk Biscuits
Making homemade buttermilk biscuits is a rite of passage in the South, but
people all over enjoy their hearty deliciousness. The combination of butter
and shortening will provide flavor and keep the biscuits tender and flaky.
MAKES RACK POSITION COOK TIME
1 DOZEN 3INCH BISCUITS 3 20 MINUTES
INGREDIENTS
– 2 cups all-purpose flour
– 1 tablespoon double-acting
baking powder
– 1 tablespoon
granulated sugar
– 1 teaspoon kosher salt
– ⁄ teaspoon baking soda
– 4 tablespoons
unsalted butter,
cut into ⁄-inch cubes
– 1⁄ cups buttermilk
– 2 tablespoons
unsalted butter, melted
FOR SHAPING
– 1 cup unbleached all-
purpose flour, spread
onto a 9-by-13 inch pan
PREPARATION METHOD
1. Preheat oven to 450°F on the Bake Mode with a rack set on position “3.”
2. Grease a 9-inch round cake pan with nonstick cooking spray and set aside.
In a 9-by-13 inch pan, evenly distribute 1 cup of flour and set aside. 3. In the
bowl of a food processor, pulse together 2 cups of flour, baking powder,
sugar, salt, and baking soda until combined. 4. Add the cubed butter and pulse
until the mixture resembles coarse cornmeal. 5. Pour the flour mixture into
a medium bowl. Add the buttermilk and stir until just incorporated. 6. Spray
the inside of a 1/4 dry measuring cup with nonstick cooking spray and scoop
a level amount of dough. Drop the portion into the floured 9-by-13 inch pan.
Repeat to form 12 evenly sized biscuits. 7. Dust the top of each dough mound
with extra flour from the pan. 8. With floured hands, gently pick up one dough
mound and coat with flour. 9. Gently shape the individual dough piece into a
rough ball. Shake o any excess flour and place into the prepared round cake
pan. Repeat with the remaining pieces, distributing the biscuits around the
perimeter of the prepared round cake pan. Nine biscuits should fit around the
outside and three in the middle. 10. Gently brush the biscuits with melted butter.
11. Place the pan into the oven and bake for 17-20 minutes or until a deep
golden brown. 12. After baking, let the biscuits cool slightly in the pan, then
remove them from the pan. Cool for an additional 5 minutes before serving.
Lemon Pudding Cakes
These pudding cakes look as good as they taste. During baking, the batter naturally separates into delicate
cakes on bottom with a sweet and tart lemon glaze on top.
MAKES RACK POSITION COOK TIME
8 8OZ CUSTARD CUPS 3 3540 MINUTES
INGREDIENTS
– ½ cup granulated sugar,
to coat the ramekins
– 1⁄ cups granulated sugar
– 4 large eggs, separated
– 1⁄ cups buttermilk
– ¼ cup lemon juice
– Zest of two lemons
– ¼ teaspoon kosher salt
– ½ cup all-purpose
flour
PREPARATION METHOD
1. Preheat the oven to 325°F on Bake Mode with a rack set on position “3.” 2. Spray
eight 1 cup custard cups with nonstick cooking spray and dust with 2 teaspoons
of sugar. 3. In a medium bowl, whisk together the 1⁄ cups sugar, egg yolks,
buttermilk, lemon juice, and zest. 4. Sift together the flour and kosher salt, and
whisk into the buttermilk and egg mixture. 5. Whip the egg whites to soft peaks,
and combine the two mixtures by gently folding in the egg whites. 6. Divide the
batter evenly between the custard cups. 7. Place ramekins into two 9-by-13 inch
pans and fill with hot water halfway up the side of the ramekins. 8. Place the pans
side by side into the oven and bake in a hot water bath for about 35–40 minutes or
until the tops are lightly golden brown and the cake tops spring back when gently
pressed. 9. Allow cakes to cool for 5 minutes before removing them from the water.
10. Allow the ramekins to cool, then wrap and store in the refrigerator for at least
3 hours or overnight. 11. To unmold the cake, run a butter knife gently around the
edges of the cakes. 12. Place a plate over the ramekin, turn upside down and gently
shake to release the cake. 13. Optionally, top with whipped cream and fresh berries.
BEFORE YOU START
A water bath is required to evenly
cook and regulate the temperature
of the cakes while baking.
BAKE
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