Buttermilk Puffs Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
• In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
• Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

Steps:

• Preheat waffle iron. Put a rack in middle of oven and preheat oven to 200°F.
• Whisk together flour, baking powder, baking soda, and salt in a large bowl. Add buttermilk, butter, and eggs and stir until smooth (batter will be thick).
• Brush waffle iron lightly with vegetable oil, if necessary, and spoon batter into waffle iron, using 1/2 cup batter for each 4-inch-square Belgian waffle or 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly. Cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make more waffles with remaining batter in same manner.
• Serve with butter and maple syrup.

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in a bowl, or in the bowl of a food processor.
• Cut the butter into chunks and cut into the flour until it resembles course meal.
• If using a food processor, just pulse a few times until this consistency is achieved.
• Add the buttermilk and mix JUST until combined.
• If it appears on the dry side, add a bit more buttermilk. It should be very wet.
• Turn the dough out onto a floured board.
• Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
• Use a round cutter to cut into rounds.
• You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
• Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
• If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
• Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
• Do not overbake.
• Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
• The dough must be handled as little as possible or you will have tough biscuits.
• I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
• You also must pat the dough out with your hands, lightly.
• Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
• Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
• When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Steps:

• Beat egg yolks and add one cup of the buttermilk.
• Mix dry ingredients together and add to the egg mixture.
• Add the other cup of buttermilk and the melted butter.
• Beat egg whites until stiff and fold into batter.
• Bake on you waffle iron until golden brown.

Steps:

• In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.
• On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes.
• Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using.
• To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

Steps:

• In a deep-fat fryer, or a skillet, heat oil to 375 degrees.
• Sift the flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl.
• Add oil, buttermilk and egg; beat until smooth.
• Drop batter by teaspoonfuls (too large puffs will not cook through) into hot fat.
• Fry only 4-5 puffs at a time until golden brown on all sides.
• Drain on paper towels.
• Glaze the warm puffs, or roll in cinnamon/sugar mixture.

Steps:

• Heat a deep-fryer to 374 degrees.
• In a bowl, combine flour, 1/4 cup sugar, baking powder, baking soda, salt and nutmeg.
• In another small bowl, combine/whisk together 1/4 cup oil, buttermilk and the egg; mix well to combine, add to flour mixture, and mix until very well combined with a wooden spoon.
• Drop by teaspoonfuls into 6 cups hot oil (375 degrees); fry about 1-1/2 - 2 minutes, or until very light golden brown.
• Remove, and drain on paper towel.
• Roll in 1/2 cup sugar, mixed with cinnamon.
• Note: It is impotant to keep the oil temperature at a steady 375 degrees, otherwise the doughnuts will be overdone, and won't have a light texture.

Steps:

• Preheat your oven to 450°F.
• Combine the dry ingredients in a food processor.
• Pulse a few times until it resembles large, rough crumbs.
• Add the buttermilk and mix JUST until combined. The dough should be sticky.
• Turn the dough out onto a well floured surface.
• Pat it down into a rough rectangle, about a 1/2 inch thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
• Cut dough into biscuits using a floured glass or biscuit cutter.
• Bake for about 10-12 minutes until golden brown.
• NOTE: You can freeze cut biscuits rounds. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Make an indentation in the top of each uncooked biscuit. Fill indentations with oregano and a mozzarella cube. Pinch the dough around the mozzarella cubes.
• Place the biscuits, pinched side down, on a medium, ungreased baking sheet. Cover with pizza sauce.
• Bake in the preheated oven 10 to 12 minutes, or until golden brown.