Tag Archives: buttermilk

Pantry Tips: Buttermilk in a Pinch

Posted on by October 25, 2014

What do you do when you really want Flaky, Buttery, Food Processor Buttermilk Biscuits, but you’re out of buttermilk? Dirty Laundry Kitchen Pantry Tips: Substitution Edition: Buttermilk in a Pinch to the rescue. Correct me if I’m wrong, but buttermilk is one of those weird ingredients that is never around when you need it. I feel like I buy it for a specific purpose and then there’s a ton leftover, so it sits in my fridge a long time until the carton is bulging and I’m very afraid. Then, I throw it away without recycling because I’m unwilling to open it long enough to rinse it out. Or, I get really excited and make a few recipes all at once, only to find out I’m actually short a half a cup. Never fear, this problem is history with this helpful Pantry Tip: Substitution Edition: Buttermilk in a Pinch. 1 cup milk (2% or higher if you’re trying to be very authentic) 1 tablespoon (or a little more) of lemon juice or vinegar Buttermilk was traditionally a by product of liquid that was leftover when cream was churned into butter. The tangy flavor came from lactic acid. Today, the commercial product … Continue reading →

Food Processor Buttermilk Biscuits

Posted on by January 22, 2015

Did my Updated Southern Menu cause sadness when you learned that Flaky, Buttery, Food Processor Buttermilk Biscuits were off the table by omission? Did you consider running out and grabbing a can of them anyway? If not, then carry on, enjoy the salad and the polenta tarts and pat yourselves on the back for your refined taste. But if you thought something was missing, these Flaky, Buttery, Food Processor Buttermilk Biscuits are for you. Why is “food processor” in the title you ask? Well, if you’re a regular reader, you’ve probably figured out that I don’t like hand cutting pastry dough. And I must say, for the most part, I’ve gotten so good at using a food processor for dough, so my aversion doesn’t cause problems. These Flaky, Buttery, Food Processor Buttermilk Biscuits are another example of a recipe that is best updated by adding technology. The ingredient proportions are based closely on Martha Stewart’s Buttermilk biscuits, but the technique is all mine. Makes 6-8 biscuits if you’re using cutters in the 1 ½ – 2 ¼ inch range. I like smaller sizes for portion control, but if you’re making them for sandwiches, like my Blue Ridge Mountain Benedicts, use … Continue reading →

Smoky, Spicy Buttermilk Dressing

Posted on by January 23, 2015

When I know I’m going to serve my guests something like the Seriously Good Extra Crispy Fried Chicken I’m about to unleash on my Updated Southern Supper Menu, I do more than start them off with a really light appetizer like my Spicy Mint and Dill Quick Pickled Beans and Carrots. I also make a lightweight salad that’s super simple, but packed with all the flavor of a Smoky, Spicy Buttermilk Dressing. The most important ingredient in this recipe is the buttermilk itself, so if you have a brand you love, or know where to get some from a local farmstand, it will make a huge difference. I love the buttermilk from Fair Food Philly in the Reading Terminal Market. They have amazing dairy in general; it’s where I get sheeps milk for my Lemon Verbena Ice Cream and they even sell raw milk there. It’s worth experimenting with different brands and figuring out what is most flavorful to you because it absolutely makes this salad special. The dressing is so good and the lettuce is so tender and mild that some super sweet tiny tomatoes and thin radish slices are all you need. Trust me, you want this Smoky, … Continue reading →