Buttermilk In A Pinch Recipes

HOMEMADE BUTTERMILK BISCUITS

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....

CLASSIC BUTTERMILK COOKIES

Steps:

• 1. Preheat the oven to 400ºF. Place eggs in a large bowl. Beat with an electric mixer set at medium speed until frothy. Add granulated sugar, buttermilk, baking soda and butter in order listed, beating continually. Stir in lemon extract, vanilla extract and nutmeg. Stir in walnuts. Stir in enough of the flour to make a soft dough. Roll dough 1/4 inch thick on a floured surface. Cut with a cookie cutter. Transfer to baking sheets using a spatula. Bake the cookies until the edges are lightly golden, about 8 to 10 minutes. Let stand to cool for 2 minutes. Transfer to wire racks. Sprinkle with the confectioners' sugar. Let stand to cool completely.

SOUTHERN BUTTERMILK BISCUITS

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.

BUTTERMILK IN A PINCH

Steps:

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

BUTTERMILK BREAD

Steps:

• 1. Generously butter two glass loaf pans.
• 2. Bloom yeast in the warm (about 110 degrees) water and ginger for about 5 minutes or until yeast is starting to look a little foamy.
• 3. In a large bowl, combine the lukewarm buttermilk, sugar, salt, baking soda, lukewarm melted butter, and the yeast mixture.
• 4. Add 3 cups of the flour and mix on low speed of an electric mixer for 5 minutes.
• 5. Add the remaining 3 cups of flour one cup at a time and mix with dough hook until mixture comes away from the sides of the bowl.
• 6. Turn out onto a floured surface and knead until smooth and elastic (about 10 minutes) or knead with dough hook of a stand mixer for about 10 minutes on low speed.
• 7. Place dough into a large well greased bowl, turning the dough to grease the top, cover, and let rise for about 90 minutes or until doubled in volume.
• 8. Divide dough into two equal pieces, shape and place in the two buttered loaf pans. Oil tops and cover loosely with plastic wrap (oiled to prevent its sticking to the bread) and let rise until doubled in volume (about an hour this time).
• 9. Brush with 1 egg mixed with 1 teaspoon water for a nice glossy top.
• 10. Bake at 400 degrees F for 15 minutes. Cover loaves loosely with a sheet of aluminum foil (IMPORTANT do not skip this step) and continue baking for another 15 minutes. Remove from oven, let cool in pans for about 5 minutes, then turn out onto a cooling rack.