My Go-To Buttermilk Biscuit Recipe

Did you know that I used to strongly dislike biscuits?  It was something about the dry feeling that makes you feel like you couldn't swallow without a glass of water (or milk for you milk lovers) that I couldn't stand.  I must have been eating really bad store-bought biscuits, because I really like homemade biscuits now. My perfect biscuit is crispy on the outside, but soft, buttery and flaky in the inside.  This is my go-to recipe for biscuits.  They satisfy all four of my perfect biscuit requirements and they are a sweeter biscuit.  I love them warm with jam or honey or with eggs, ham, Feta cheese and Cheddar cheese for a breakfast sandwich or even with sausage gravy.  I still like to try new biscuit recipes, but when I feel like biscuits I know I will love, I make this recipe.  

Buttermilk Biscuits
from: Jenn@eatcakefordinner


2 1/2 c. all-purpose flour
3 Tbl. sugar
1 1/2 Tbl. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, cold, cut into cubes
1 c. buttermilk, plus more if needed


Combine flour, sugar, baking powder and salt; mix well.  Add the cold butter cubes and using a pastry cutter, cut in the cold butter until resembles coarse crumbs with small chunks of butter throughout.  Make a well in the center and slowly incorporate the buttermilk until just combined.  If dough seems too dry, add a little extra buttermilk.  Do not overmix.  Turn out dough onto a lightly floured surface and pat into rectangle (try to handle dough as little as possible).  Cut out biscuits using a round cutter.  Place on greased cookie sheet.  Bake at 350 degrees for 12-15 minutes.  Yield: 8-12 biscuits.    

AMISH FRIENDSHIP BREAD

Have you ever been given a bag of "starter"?  If not, you probably have no idea what I am talking about.  The "starter" is a mixture of yeast, water, flour, sugar and milk that has been sitting out for at least 10 days, but probably longer.  Everyday, you have to do something special to the bag and then on the 10th day, you divide it up the and pass it along to your friends.  You then use the "starter" to start the process over again or use it right away to make some amazing bread.  

This is not one of those breads you can jump up and make as soon as you get a craving for it, you have to plan ahead to make this bread.  I was lucky enough to be given a bag of "starter" from my friend, Nicole.  I chose to make my bread right away.  This is one of my favorite breads.  I have been hooked since the first time I tasted it.  It has the perfect texture and flavor!!! I have included the recipe to make your own "starter", what to do with it and how to make bread with it.

Amish Friendship Bread

(Printable Recipe)

Starter

2 tsp. active dry yeast

1/4 c. warm water

3 1/2 c. flour, divided

3 1/2 c. white sugar, divided

3 1/2 c. milk, divided

In a small bowl, dissolve the yeast in warm water.  Let stand 10 minutes.  In a 2 quart, glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar.  Mix thoroughly or flour will lump when milk is added.  Slowly stir in 1 cup milk and dissolved yeast mixture.  Cover loosely and let stand until bubbly.  Consider this day 1 of the 10 day cycle.  Add mixture to a large zip-lock bag.  Leave at room temperature.

Days 2 through 5, mash the bag with your hands.  On day 6, add 1 cup flour, 1 cup sugar and 1 cup milk and mash the bag.  Days 7 through 9, mash the bag.  Day 10, add 1 1/2 cups flour, 1 1/2 cups sugar and 1 1/2 cups milk.  Get out 4 large zip-lock bags.  Measure out 4 cups of batter and place 1 cup into each zip-lock bag.  Keep one starter for yourself and give the other 3 to friends along with this recipe.  (You might have a little extra batter, because we added an extra 1/2 cup of each ingredient on day 10.  This is because it is kind of hard to get the batter out of the bag, it sticks in all the little creases,  so the extra is to make sure you have enough for each bag).  Your friends can either make the recipe below or start the 10 day process over again.  

    
Bread
1 c. bread starter
1 c. vegetable oil
1 c. sugar
1 tsp. vanilla
3 eggs
1/2 c. milk
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 (5 oz.) box instant vanilla pudding
Topping:  1/4 c. sugar and 1 tsp. cinnamon


Preheat oven to 325 degrees.  In a large, non-metal bowl, stir together the starter mix, oil, sugar, vanilla, eggs and milk.  Combine the flour, baking powder, baking soda, salt and cinnamon.  Stir into the starter mixture.  Mix in the box of vanilla pudding.  Grease two large loaf pans.  Mix an additional 1/4 cup sugar and 1 tsp. cinnamon together and dust the loaf pans with half this mixture.  Pour the batter evenly into the two prepared pans and sprinkle with the remaining sugar mixture.  Bake for 60 minutes or until toothpick comes out clean.  This is also really good made into muffins!  

PUMPKIN CHOCOLATE CHIP MUFFINS

I absolutely love pumpkin!  Pumpkin cake, pumpkin muffins, pumpkin bread, pumpkin cookies, pumpkin/pecan pie, pumpkin biscuits, etc . . . I think you get the picture!  I was so sad when I found out about the pumpkin shortage.  I went from store to store searching for canned pumpkin, but all I found was empty shelves, until yesterday.  Costco finally got some pumpkin in!  Hallelujah!!!  Costco was also giving away samples of some pumpkin bread/muffin mix you can buy in a box.  They made it into mini muffins and I thought they were really cute, so I had to make my own.     

I found this recipe over at Mel's Kitchen Cafe.  It is under her section titled "The Best Recipes", where she includes her very favorite recipes.  So, I knew they had to be good.  She also included how to make your own pumpkin pie spice.  I already had a store bought jar of pumpkin pie spice, but when it runs out, I will try her recipe.  I think pumpkin and chocolate go so well together.  I cut the recipe in half and got exactly 24 mini muffins.  These are really good and I love that they are mini, so you can just pop them in your mouth with no mess whatsoever.

Pumpkin Chocolate Chip Muffins

adapted from: here

(Printable Recipe)

1 2/3 c. flour

1 c. sugar

1 Tbl. pumpkin pie spice

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

2 eggs, lightly beaten

1 c. canned pumpkin

1/2 c. butter, soft

1 c. chocolate chips

Combine all ingredients and then add chocolate chips.  Divide evenly into greased muffin tin.  Bake at 350 degrees for 20-25 minutes (or 11-12 minutes for mini muffins).  Do not overbake or they will be dry.  Yield: about 24 muffins (or 48 mini muffins).

Pumpkin Pie Spice (yield: 1 tsp.) (3 tsp. = 1 Tbl.)

1/2 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. nutmeg

1/8 tsp. ground cloves