Tuesday, March 15, 2011

butter, y'all.


paula deen has grown on me!
i know i know... who'd have thought..
now, the person on food network i find most unsettling is "barefoot contessa"....wtf..
anyhow, as a tribute to the queen of saturated fat, i made buttermilk biscuits.


served with macerated strawberries and whipped vanilla-honey butter :)


i figure it's high time to share a recipe.. it has been a while! so enjoy, each thing is pretty easy.


buttermilk biscuits
  • 2.5 cups all-purpose flour
  • 1 tbsp baking soda
  • 1 stick salted butter
  • 1 cup buttermilk*
  • melted butter
preheat oven to 450 F.
make sure butter is chilled.
combine flour and baking soda.
slice butter into 1 tbsp pieces, add to dry mixture.
using fingers, cut butter into flour mix. form pea-sized, flat pieces.
place this mixture into the fridge for 15 min.
once chilled, add buttermilk slowly, just enough so it becomes a cohesive dough mass.
don't overwork dough. bring together into a ball, and flatten to about 1/2 inch thick.
using a biscuit cutter (or glass) cut biscuits from the dough.
arrange, evenly spaced, on ungreased cookie sheet.
brush tops with melted butter if desired.
bake for 15-17 min, or until golden brown.

(*you can sub a little less than a cup of milk, plus 1 dash of white vinegar. let that mix sit for a few min.)

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macerated strawberries
  • 3-4 large strawberries
  • 1 tbsp fresh lemon juice
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp sugar
dice strawberries to small, uniform pieces.
toss with lemon juice, vinegar, and sugar.
let sit for at least 30 min.. til tender and juices have been released.

(this recipe can be scaled up indefinitely, and proportions can be adjusted to preference.)

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vanilla-honey butter
  • 2 parts salted butter, softened
  • 1 part honey
  • vanilla extract, to taste
blend all ingredients well.
using a whisk or hand-beater, beat until light and fluffy.