Wednesday, January 23, 2008

Buttermilk Biscuits, Bacon and... Raisins?

*Yawn*. Yes, I'm awake now, if I have to be! I was battling the elements yesterday (blowing snow and feeling like -12C) shuffling back and forth to my sister's school, her dermatologist and the bank, and after all that I was in the mood to make something comforting. Granted, I couldn't eat what I'd make, but for me the act of creating is more therapeutic than the eating of it! Taking my and bakery's famous (and my family's favourite) buttermilk biscuit recipe, I tweaked it this way and that until I had not one but two variations on the theme!

I love cooking with buttermilk, the rich creaminess and subtle tang it brings to everything from the biscuits to bread and both chocolate and vanilla cakes is unlike any other ingredient out there, in my opinion! Add in the calcium boost and the fact that it's low-fat (despite it's rich name), and it's possible that a baking superfood is at your fingertips!

So, this first recipe gets a double hit of tenderness to it, with the divine buttermilk teaming up with cornmeal and leftover mashed potatoes (which you know makes outstanding bread, if you follow these Daring Bakers). Add in some freshly grated, real Parmesan and some fake bacon bits (the recipe is actually vegetarian!) with a serious hit of garlic and yummm! These are definitely great warm, but as with all biscuits you need to freeze them if you can't down em in a day or two!

Pierogi Puffs
Makes 10
1/2 cup smooth, cold mashed potatoes (lefover's fine)
1 cup flour
1/2 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1 tbsp garlic powder
2 tbsp simulated bacon bits
1 tsp black pepper
1/4 cup fresh grated Parmesan
1/4 cup shortening
3/4 cup buttermilk
  1. Preheat oven to 425F.
  2. Combine potatoes, dry ingredients and cheese in a large bowl.
  3. Cut in shortening until a coarse-meal texture forms.
  4. Pour in buttermilk and mix just until blended. Do not overwork the dough!
  5. Pat out on a floured board, cut with a cookie cutter or rim of a glass and place on ungreased sheets.
  6. Bake 12 minutes, rotating pans halfway through baking time.
  7. Remove immediately to wire rack.

Amount Per Serving
Calories: 142.5
Total Fat: 6.4 g
Cholesterol: 2.9 mg
Sodium: 116.1 mg
Total Carbs: 17.3 g
Dietary Fiber: 1.0 g
Protein: 4.0 g

These second tasty treats are rich, sweet and buttery with a great flake. Perfectly spiced with a hint of cinnamon, the dough works perfectly with dark Thompson raisins and (if you like) even pecans (I left them out). Again, best warm out of the oven, but can be frozen and microwaved for a quick nibble.

House - Made Oatmeal Buttermilk Bikkies
Makes 10
1 1/2 cups flour
1/2 cup quick oats (not instant)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 cup sugar
2 tbsp shortening
2 tbsp cold butter
3/4 cup buttermilk, well shaken
1/3 cup dark raisins
  1. Preheat oven to 425F.
  2. Combine dry ingredients in a large bowl.
  3. Cut in butter and shortening until a coarse-meal texture forms.
  4. Pour in buttermilk and mix just until blended, mix in raisins. Do not overwork the dough!
  5. Pat out on a floured board, cut with a cookie cutter or rim of a glass and place on ungreased sheets.
  6. Bake 12 minutes, rotating pans halfway through baking time.
  7. Remove immediately to wire rack.

Amount Per Serving
Calories: 166.9
Total Fat: 5.3 g
Cholesterol: 6.8 mg
Sodium: 77.0 mg
Total Carbs: 26.7 g
Dietary Fiber: 1.1 g
Protein: 3.4 g

2 comments :

Anonymous said...

if anyone reads this comment u got to know i got the biscuits right from this amazing blogger and they were fan-tastic. absolutely amazing amazing recipe, amazing blogger, amazing baking

LisaRene said...

Hello, I found your blog via facebook which I recently joined. Your Pierogi Puffs sound wonderful and I do intend to make them. This post caught my eye because my grandmother is Polish and I grew up eating Pirogie.