Have at last found a milk producer from whom i can get real milk again. However, they don’t do butter, so skim off the cream from the jugs i purchase and shake it for butter. Shaking separates the butter from the buttermilk. Perfect for buttermilk biscuits.
2 cups Sunrise Mills Flour (or other all purpose)
1 tablespoon baking powder
¾ tsp salt
½ tsp baking soda
5 tablespoons chilled butter
1 cup buttermilk
Preheat oven to 425˚F. In a large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or I just use my fingers, cut the butter into the flour mixture until coarse crumbs form.
Add the buttermilk, tossing with a fork until a dough forms.
Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth.
Pat the dough to ¾ inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits 2 inches apart on a pan or cast iron skillet. Gather dough trimmings and pat to ¾ inch and cut out more biscuits.
Bake the biscuits until golden 12-15 minutes. Serve hot.
NOTE: to produce flaky biscuits, take care not to over handle the dough.
Lots of home grown green beans in the freezer. Jessica picked up some onions from the store. Had some canned mushroom soup on hand. Never had made fried onions for classic green bean casserole before, but this works great! I added some tips which will improve my next batch. Made a big batch to go along with an 8# corned beef roast cooking along, smashed potatoes, and blackberry cobbler. My mother-in-law has a wonderful patch of thorny blackberries.
2-3 cups flour (I used freshly ground white wheat berries)
Oil for frying
Salt or other seasonings as desired
Place part of the onion slices in the milk, then let soak for 5 minutes whilst oil is heating in a fryer or skillet. Take some of the onions out of the milk and dredge through 1 cup of the flour. Use a fork if you like to turn the onion slices to coat well. Fry in batches in the oil, stirring to lightly browned. Drain on paper towels, season to taste.
When the flour you are using starts to form clumps, start with new flour. Trying to use it with clumps results in poor coverage on the onions. I don’t know why – it just does or at least that is my experience.
I use these for making green bean casserole or whatever recipe you have calling for French fried onions.
In a large bowl, whisk together all of the pancake mix ingredients. Store in an airtight container for up to several months.
TO MAKE PANCAKES:
Combine 1 1/3 cup of the pancake mix with the water, egg, butter or oil, and vanilla (if using).
Drop by 1/4 cup-full into a greased hot skillet set over medium heat. Cook until edges appear dry and bubbles appear on the surface, about 2 minute. Flip and cook another 1-2 minutes on the other side.
Serve immediately as desired, or keep warm in a 200 degree oven until ready to serve.
baking tip:PANCAKE MAKING TIPS
Starting with room temperature liquid and eggs will prevent the melted butter from solidifying into tiny droplets when you add it to the wet ingredients, OR you can stir in the melted butter at the very end after you’ve combined the wet and dry ingredients.
Whisk the wet and dry ingredients only until just combined, do not over mix the batter. It’s okay if it’s a little lumpy. This will produce a more tender pancake.
I prefer to use a cast iron skillet or griddle for pancakes, as it creates a great golden exterior.
To keep pancakes warm and crisp until you’re ready to serve, place them in a single layer on a sheet pan in a 200 degree oven.
Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.