Melt In Your Mouth Buttermilk Biscuits

I have finally found a biscuit recipe that I can make (EVERY TIME) and they always turn out GREAT! I have also learned a few “secrets” to making fluffy, soft, EDIBLE biscuits that I will share in the recipe!

I am not sure if it’s the recipe that is “fool” proof or if the “tricks” are what make this recipe work but either way it has taken me 17 years of marriage to be able to make a Homemade Biscuit that is worth eating.

Extraordinary Buttermilk Biscuits
Extraordinary Buttermilk Biscuits

Homemade Buttermilk Biscuits (original recipe)

2 cups bread flour
8 teaspoons baking powder
1 teaspoon salt
2 heaping tablespoons sugar
1 stick COLD butter, cut into pieces
1 – 2 cups buttermilk (may need more or less, depending on flour)

Mix flour, baking powder, salt and sugar together in bowl of Kitchen-Aid Mixer. (If you do not have a Kitchen-Aid, or some other type of stand mixer, you can try this recipe using a hand held mixer).

Using your Kitchen-Aid mixer cut the butter into the flour mixture. Mix just until the butter becomes “pea” size.

Add just enough buttermilk to make a heavy, workable dough. I have found the drier the dough the more stable the biscuit.

Knead the dough lightly (still using your Kitchen-Aid), only enough for everything to stick together. DO NOT OVERKNEAD!

Pat dough out onto a well floured surface to around 3/4-inches thick. Fold dough over so that it makes a “double” biscuit.

Buttermilk Biscuits with dough folded over.
Buttermilk Biscuits with dough folded over.

Use a floured glass or mason jar ring to cut dough into circles.

Place on an un-greased baking sheet (I use one of my Pampered Chef Stones). If you leave the edges touching it will make for a softer biscuit. If you want your biscuits to have a crunch, space them out a bit more.

Bake in a preheated 425 degree oven for between 10 and 12 minutes.

Cool on a wire rack (we actually eat them straight from the oven)!

Homemade Buttermilk Biscuits
Homemade Buttermilk Biscuits

MAKE SURE YOUR BUTTER IS COLD!
HANDLE THE DOUGH AS LITTLE AS POSSIBLE, LET YOUR MIXER DO THE WORK!
DO NOT OVER-BAKE, SET YOUR OVEN TIMER AND KEEP CHECKING THEM!

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Doughnut Muffins With Chocolate Glaze

Extraordinary Doughnut Muffins with Chocolate Glaze
Extraordinary Doughnut Muffins with Chocolate Glaze

These were DELICIOUS! And really they were not all that much effort either! The glaze was made in the microwave (easy peasy) and the muffins came together rather quickly too.

The next time I will double the muffin recipe (but not the glaze as I had plenty leftover) and I will also double dip the muffins. The glaze did take longer to set up than I expected so next time I will need to remember that and start them a little earlier so that the glaze is not quite so runny when we sit down to partake of the GOODNESS!

Doughnut Muffins (original recipe)

3/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
3/4 cup whole milk
1 teaspoon vanilla extract

Pre-heat oven to 350 degrees and grease muffin tins with cooking spray.
In a large bowl beat together sugar and egg until light and fluffy.
In a small bowl mix together flour, baking powder, salt, and nutmeg. Pour flour mixture into egg mixture and stir until well combined. (the next time I make this I am going to wait and add the flour mixture until after I have added all the wet ingredients because it was very hard to get the lumps of flour out of the batter).
Add in vegetable oil, milk, and vanilla extract. Mix well!
Pour into greased muffin tins, filling each about 3/4 full (I probably over filled mine).
Bake for about 15 minutes or until tester comes out clean.

Doughnut Muffins before glaze was added
Doughnut Muffins before glaze was added

Doughnut Glaze (original recipe)

6 tablespoons butter, melted
2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/3 cup hot water
1 cup semi-sweet chocolate chips

Combine the butter with the powdered sugar and mix until well blended.
Add the vanilla and the hot water. Mix until smooth.
Melt the chocolate chips in a microwave-safe bowl in the microwave for 30 seconds. Stir, then microwave another 30 seconds and stir again. Continue microwaving for 30 seconds at a time and stirring until chocolate is completely melted. Add the chocolate to the butter mixture. Blend until smooth.
When the doughnuts have cooled, dip each top into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.

Extraordinary Goodness!
Extraordinary Goodness!

Bread, Egg, and Potato Breakfast

Extraordinary Bread, Egg,  and Potato Breakfast

I made this for breakfast on Sunday morning and it was very good. It took a little bit of prep work (I baked the potatoes on Saturday night and kept them in the refrigerator over night) but it was totally worth the extra effort.

I do have some changes in mind for the next time I make this (I will usually follow a recipe exactly the first time I make it and then start tweaking it each additional time that I make it). But here is the recipe in it’s (almost) original form:

Bread, Egg and Potato Breakfast (original recipe) 

4 Baked Potatoes, cut into small bites (I did not peel the potatoes and I think they held up better in the pan because of that)

1/2 cup butter

3 pieces bread, torn into bite size pieces (going to double the bread next time as it was really the best part)

6 eggs, lightly whisked together

salt and pepper to taste

 

Cut up Baked Potatoes

Melt butter in skillet and fry potatoes until lightly browned.

Add the bread and toss with the potatoes. If bread is not moist enough you may need an extra tablespoon of butter (I did not need this). Fry for several minutes.

Fried Potatoes and Bread

 

Add salt and pepper to whisked eggs and then add eggs to potato mixture. Cook until eggs are done.

Next time I make this I am going to experiment with adding cheese (at the end)!

Baked Oatmeal

Extraordinary Baked Oatmeal

 

We call this “Oat Bread” in our house and when the kids find out I’m making it their screams wake the neighbors.

It is a quick and easy breakfast! Probably not the healthiest thing to fix (which is why I do not make it that often) but for special occasions and just a fun treat it cannot be beat.

Now I will tell you that my husband does not like this recipe. He thinks that it is way too sweet to start the day. And so I have experimented with using the leftovers as a dessert with chocolate sauce and ice cream.

Baked Oatmeal

1/2 cup sugar
1/2 cup vegetable oil
2 eggs
2 teaspoons baking powder
3 cups oatmeal (I use instant)
1 cup milk
Any mix-ins that you want (I typically make this sweet, using nuts, chocolate chips, M&M’s, things like that)

Mix all ingredients together and bake in a greased 9″ x 13″ pan at 350 degrees for 30 minutes.

You can make this recipe “healthier” but replacing the chocolate and candies with nuts and fruits. But I am pretty sure my children would run away from home if I did that!

UPDATED: I experimented this morning and I was able to get this mixed up and ready to go into the oven before the oven preheated! So I would say that it is a super quick “special” breakfast!

I made S mores Oat Bread this morning! I mixed in mini-marshmallows and some semi-sweet chocolate chunks. It was very good and the kid’s loved it!

Extraordinary Baked S’Mores Oatmeal