Buttermilk Spoon Bread Arm And Hammer Recipes

BUTTERMILK SPOON BREAD

Steps:

• Preheat oven to 350°F. Generously grease a 2-quart casserole dish with butter. Heat milk and buttermilk in a medium-size heavy saucepan over medium until steaming but not boiling. (Look for small bubbles forming around edges of saucepan.) Gradually pour cornmeal into milk mixture in a slow, steady stream, whisking or stirring with a large spoon. (Scrape sides of saucepan as you whisk to prevent lumps from forming.) Reduce heat to medium-low. Cook, stirring often, until cornmeal dissolves completely and mixture thickens, 10 to 12 minutes.
• Remove cornmeal mixture from heat. Add butter, chopped thyme, salt, and pepper, stirring until butter melts and mixture is combined. Let stand 10 minutes.
• Place egg yolks in a medium bowl. Stir in 2 cups of the cornmeal mixture until combined. Transfer cornmeal-egg yolk mixture to remaining cornmeal mixture in saucepan, stirring quickly until combined. (Mixture may still look a little grainy or lumpy.)
• Beat egg whites in a medium bowl with an electric mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 1 ½ minutes. Gently fold egg whites into cornmeal mixture using a spatula or large spoon until mixture becomes a smooth batter with no streaks remaining.
• Spoon batter into prepared casserole dish. Bake in preheated oven until spoon bread is puffed up, firm, and lightly browned, 35 to 40 minutes. (Note that spoon bread will initially puff up to great heights but then deflate within minutes of leaving the oven.) Serve hot or warm.

BUTTERMILK "SPOON" BREAD - ARM AND HAMMER RECIPE

Steps:

• 1. Preheat oven to 400 degrees F. Combine salt and corn meal. Add slowly to boiling water while stirring constantly to prevent lumping.
• 2. Add 1 1/2 cups of the buttermilk to cornmeal mixture; mix well. Add eggs and melted shortening. Stir until well blended.
• 3. Dissolve soda in remaining 1/2 cup of vinegar and milk. Add to corn meal mixture and stir until completely blended. Pour into greased 1 1/2-quart casserole.
• 4. Bake for 1 hour. Serve immediately with a spoon.

BUTTERMILK BISCUITS - ARM AND HAMMER RECIPE

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Sift flour, soda, and salt together. Cut in shortening. Add buttermilk and stir lightly. Turn onto floured board and knead lightly.
• 3. Pat or roll out to 1/2 inch thickness. Cut out biscuits; place on baking sheet or in iron skillet. Group biscuits together, touching sides for soft sided biscuits.
• 4. Bake for 12 to 15 minutes or until nicely browned.
• 5. NOTE: If dough is too dry, add small amount of buttermilk at a time until all of the flour mixture forms a ball. You may brush the tops of the biscuits before baking with melted butter or milk/cream to enhance browning.

BUTTERMILK QUICK ROLLS - ARM AND HAMMER RECIPE

Steps:

• 1. Preheat oven to 450 degrees. Sift flour, baking soda, salt and sugar together; cut in shortening.
• 2. Soften yeast in lukewarm water. Heat buttermilk to lukewarm and combine with yeast.
• 3. Add liquid to dry ingredients gradually and stir only until flour is blended. Dough should be as soft as can be handled.
• 4. Turn onto lightly floured board; knead gently one minute. Shape as desired. Place on lightly greased baking pan. Let rise about one hour or until double in bulk, in a warm place (90 to 95 degrees F.).
• 5. Bake about 15 minutes, or until browned.