Buttermilk In A Pinch Recipes

Steps:

• 1. Place pork chops in a glass baking dish.
• 2. Cover with buttermilk.
• 3. Refrigerate at least 4 hours, covered.
• 4. Place panko or bread crumbs in a separate dish.
• 5. Remove pork chops from buttermilk and let drip a couple of seconds.
• 6. Place pork chops directly into panko or bread crumbs.
• 7. Thoroughly cover each pork chop with crumbs and pat in.
• 8. Pepper to taste.
• 9. Heat oil and butter in iron skillet.
• 10. Brown lightly on each side.
• 11. Place pork chops into baking dish that has been sprayed with oil.
• 12. Bake at 350 degrees for 40 minutes. Check at about 30 minutes due to the difference in thicknesses of chops. Important not to over cook.
• 13. Let pork chops rest 10-15 minutes before cutting.
• 14. Enjoy!

Steps:

• 1. Combine ingrediens in a small bowl, bigger if doubling. Let sit at room temp, for 5 minute.. And you done..Enjoy

Steps:

• 1. Measure out all of the ingredients.
• 2. Place the cold buttermilk in the microwave for 30 seconds to warm. Beat the egg and stir into the buttermilk.
• 3. Place ingredients into bread machine in order recommended by manufacturer. I put liquid (buttermilk and egg) in first then add the flour, salt & sugar. Cut the butter into small pieces and scatter around on top. Make a little hole in the top center and add the yeast making sure not to let the yeast touch any wet ingredients.
• 4. Set machine to quick bake with medium crust. If you like a lighter loaf you can set it for light crust.
• 5. This recipe can also be stirred up using the dough cycle in the machine and baked in a conventional oven at 350 degrees for 35 minutes.
• 6. Cinnamon Raisin Bread- add 1 teaspoon of ground cinnamon, 4 Tablespoons of sugar and 1/2 - 1/3 cup of raisins. Add the raisins according to manufacturer's instructions for your brand of machine.

Steps:

• 1. Cut lard into flour using a pastry blender or two forks, and add the pinch of sugar. Add enough buttermilk to make a soft dough and knead until smooth (do not over knead as this will lend a tough biscuit).
• 2. With floured hands pinch off a bit of the dough and roll into a ball, lightly flatten in a greased iron skillet or pan. Bake in a preheated 425 degree oven for 15-18 minutes. Brush with melted butter when removed from the oven.

Steps:

• 1. Cream together the sugar and butter till well blended. Beat in the eggs, 1 at a time, until the mixture is nice and smooth. Add in the vanilla, salt and flour. Beat in the buttermilk until well combined.
• 2. Place the pie shell on a baking sheet lined with foil (catches any overflow). Fill the pie shell with the buttermilk mixture, just to the top of the shell. Pour any remaining into an ungreased custard cup. Bake at 300 degrees for 1 hour 10 minutes. Remove from the oven and let set until almost cooled before serving. Store covered in the fridge

Steps:

• Place the tablespoon of vinegar or lemon juice in the bottom of a (one cup) measuring cup.
• Fill the cup with milk.

Steps:

• 1. Whisk dry ingredients together in a bowl.
• 2. Cut crisco into the floor mixture with a pastry blender or fork until it resembles course crumbs.
• 3. Make a well in the middle of your flour/fat mixture and pour your buttermilk in. Stir until combined and pulls together in middle of bowl.
• 4. If too sticky, add little flour. If too dry, add a little more buttermilk. Flour hands well and transfer dough onto a floured board.
• 5. This is the MOST important step. The least you mess with the dough the better. Flour hands well and turn the dough over on itself about three times, flattening out a little each time. The last time press out into a rectangle about 1/2 thick.
• 6. Using a floured glass size of your choice, cut out biscuits and place close together in a greased iron skillet, filling the pan. Lightly brush buttermilk across the tops
• 7. Bake in a preheated oven of 425 degrees until lightly browned on top! Enjoy your fresh hot biscuits with butter and some local honey or slip a sausage patty in it for meaty breakfast....