A Cornbread Potluck! - Buffalo Chicken Cornbread & Blue Cheese Salad

Cornbread is so under-rated, don't you think?  There are so many fun things you can do with it.  For example, this recipe incorporates buffalo chicken, cheddar cheese, blue cheese and freshly chopped cilantro right in the batter.  Um, yum! 

And if that deliciousness isn't quite enough for you, a flavorful salad is served right on top of a generous wedge of the cornbread, making this an excellent addition to your weeknight repertoire.  Before eating this, I had never seen a salad served on TOP of cornbread, which I thought was pretty creative and made for a great pairing.

Upon first bite, Brad was hooked.  He loved this cornbread, and I'm usually the only bread fanatic around here.  In fact, this dish is so fantastic, that it actually won first place in the Martha White-Lodge Cast Iron National Cornbread Cook-Off in 2009!  I mean, come on...You can't go wrong here.

I was also hooked the first time I had this dish.  It was at the Martha White/White Lily Southern Baking Retreat last year, which I blogged about HERE.  That was SUCH a fun trip!!  The first day of the retreat, we had the opportunity to sample winning recipes from previous years of the cornbread cook-off.  This particular dish certainly stood out to me, along with several others.  Needless to say, we were all one bite away from total cornbread comas after lunch.  ;)

Speaking of the National Cornbread Cook-Off Recipe Contest, they are currently accepting entries through 2/28.  So, if you've got a cornbread recipe that you're famous all over town for, this is your chance to shine!  

To celebrate the cook-off, Martha White is hosting a virtual cornbread potluck, and this dish is what I'm bringing to the "table."  There are 9 other fantastic bloggers participating, so please take a moment to give their blogs some lovin' and check out their cornbread recipes.  This list will surely get your cornbread wheels turning and might even inspire you to enter the contest yourself!  The official contest rules can be found HERE.

Pass the cornbread, ya'll!

Robyn: Add a Pinch

Tomato Basil Soup with Cornbread Croutons

Melissa: Melissa’s Southern Style Kitchen

Cornbread & Sausage Quiche

Lorie: Mississippi Kitchen (Lorie was last year’s Grand Prize winner at the Cook-Off!)

Bacon Cheeseburger Stuffed Cornbread

Tina: Mommy’s Kitchen

Chili Cornbread Skillet

Stacey: Southern Bite

Mom's Mexican Cornbread

Christy: Southern Plate

Red Beans & Cornbread

Jackie: Syrup & Biscuits

Peachy BBQ Chicken & Cornbread Skillet

Brandie: The Country Cook

White Chicken Chili with Cornbread Dumplings

Linda: Southern Pantry
Monte Cristo Cornbread Skillet 

Bon Appetit, my friends!

   
Buffalo Chicken Cornbread & Blue Cheese Salad
Adapted from:  marthawhite.com
Note:  The original recipe called for iceberg lettuce, but I substituted with a spring mix to add a few extra nutrients and pretty color.  I also omitted the red pepper flakes, because I'm a total wuss and can't handle the heat. ;)

Ingredients:

• Crisco® Original No-Stick Cooking Spray

Cornbread:

• 1 large egg
• 3/4 cup milk
• 2 tablespoons Crisco® Pure Olive Oil
• 1 (6.5 oz.) package Martha White® Yellow Cornbread & Muffin Mix
• 1 cup shredded Cheddar cheese
• 1/2 cup crumbled blue cheese
• 2 cups cooked, frozen, boneless buffalo-style hot wings, thawed and diced
• 2 tablespoons chopped cilantro

Salad:

• 4 cups spring mix salad, roughly chopped or torn into small pieces
• 1 cup sliced celery
• 1/2 red onion, sliced
• 1/2 cup crumbled blue cheese
• 2/3 cup blue cheese salad dressing
• 1/2 cup tomatoes, diced
• Cilantro, chopped

Directions:

1. Heat oven to 400º F. Spray 10 1/2-inch Lodge® cast iron skillet with no-stick cooking spray. Stir egg, milk and oil together. Add cornbread mix, Cheddar cheese, 1/2 cup blue cheese, diced hot wings, red pepper flakes and 2 tablespoons chopped cilantro. Stir until well blended. Pour mixture into prepared skillet, spreading evenly. Bake 20 to 30 minutes until golden brown. Remove from oven. Cool.
2. Combine lettuce, celery, red onion and 1/2 cup blue cheese. Toss with blue cheese dressing. Cut cornbread into 8 wedges. Top each wedge with an even amount of salad. Garnish with diced tomatoes and cilantro.

VARIATION

1. RANCH STYLE: Omit blue cheese from cornbread and salad. Substitute ranch dressing for blue cheese dressing.
   
   

   

Classic Buttermilk Biscuits

After the 2013 Southern Baking Retreat, I couldn't help but come home and bake biscuits.  This resulted in a delicious explosion of flour in my kitchen, but it's so worth the mess.  Homemade biscuits have always been a favorite thing of mine to make.  Mostly in part because it brings back all those wonderful memories of being in the kitchen with my grandmother, cutting biscuits with an upside-down sweet tea glass.  Plus, I'm a self-proclaimed "bread girl," so no meal is complete without some sort of biscuit, toast or roll on the side.

When it comes right down to it, is there any food more quintessentially southern and delicious than a well-made buttermilk biscuit?  

It's an art form in itself.  Even though there's really only 3 ingredients involved - flour, butter & buttermilk - so much can go right, or so much can go wrong on any given biscuit-making day.

It's all about the technique and ingredients that you use: 

• Southern flours, like White Lily, are made from soft winter wheat, and therefore have much lower levels of protein.  This results in lighter, fluffier and more tender biscuits.  

• In addition, always use COLD butter and buttermilk.  

• Work quickly while making the biscuits, so that the ingredients stay cold.  Once that cold butter hits the hot oven, it will create steam, which helps the biscuits rise higher. 

•  And most importantly - Use a gentle hand and do not over-mix.

This recipe is a delicious, yet basic one that I've always used.  Biscuits only get better with lots of practice, so don't be afraid to make a flour-y mess of your own.  :)

Bon Appetit, my friends!

Classic Buttermilk Biscuits

Ingredients:
2 cups Southern, self-rising flour (such as White Lily brand)
1/4 cup COLD, salted butter, cut into cubes
2/3 to 3/4 cup cold buttermilk 
2 Tbsp melted butter

Directions:
Preheat oven to 500 degrees F.

Line a baking sheet with a silicone mat or coat with no-stick cooking spray.

Pour flour into a large bowl.  Using a pastry blender, cut 1/4 cup cold butter into the flour until butter pieces are the size of peas.

Slowly blend in buttermilk using a fork, just until dough begins to leave the sides of the bowl.  Do not over-mix!

Place dough onto a lightly floured work surface and very gently knead the dough 2-3 times, just enough to bring it together.  Do not over-knead. 

Pat or roll the dough until it is 1/2 inch thick.  Cut biscuits using a floured 2-inch biscuit cutter, being careful NOT to twist as you cut.  (This will seal the edges and prevent the biscuits from rising as high.)

Place the biscuits on the prepared baking sheet, so that they are almost touching.

Bake in the pre-heated oven for 8-10 minutes, or until golden brown.

While still hot, brush additional melted butter on the top of each biscuit.

Etta's Famous Cinnamon Rolls

Twas a week before Christmas

And in my blog's queue,

Awaited a deliciously special recipe just for you.

See, this recipe is unique and has been handed down,

And it in fact made Etta Reid famous around town!

What is it, you ask?  Well, come over here.

I'll tell you the secret to filling your taste-buds with cheer!

With a little cinnamon, sugar, butter and dough,

Upon first bite, your friends and family will say "Whoa!"

So, make these rolls at your very first chance.

You'll want to thank me with a little happy dance!!

In the spirit of Christmas, I'm SO very excited to share this incredibly special recipe with you.  My Great Uncle Mike recently shared his mom's recipe for Cinnamon Rolls with me and has given permission to share it with all of you lucky folks!  This is a treasured family recipe that his mom Etta only shared with a few people.  

Recipes with stories behind them can't be beat...There's just something so special about making your grandmother's chicken & dumplings from a handwritten recipe or making cornbread dressing that's been passed down through generations.  Those foods mean so much, because just one bite can bring back so many wonderful memories.  When I use my GrannyRene's recipes, it's almost like she's in the kitchen cooking with me. 

My uncle Mike graciously shared his mom's story about these cinnamon rolls, which follows below:

"When Mom and Dad finally quit farming in NE Louisiana and moved back to Arkansas in 1975, Mom became an Investment Officer with the First State Bank in Newport.  She began baking and bringing in to the bank her special cinnamon rolls to share with her co-workers.  Of course, some of the bank's customers were invited to have some rolls and coffee while doing their business with Miss Etta.  Gradually, Tuesdays became the main day of the "Blue Haired" customers, older widows, to do their banking business with Miss Etta.  Mom told me she even had customers from the competing bank across the street move their accounts to First State Bank and join the Tuesday Cinnamon Roll Crowd.  The bank president discovered this and tried to pay Mom extra for baking the cinnamon rolls.  Mom told him it was a labor of love and only agreed to the bank reimbursing her partially for the ingredients.

Mom would start preparing the dough on Friday night and then bake some trays of rolls on Saturday morning.  Six of her brothers and father farmed about 10k acres of rice and soybeans in Jackson County.  It was amazing how each of them would have to stop and see Etta Lee around noon on Saturday's just as the rolls were coming from the oven with the smell of hot cinnamon rolls drawing them in like bears to honey.  Mom loved them all and made sure everyone had all of the rolls they could eat or wrap in a napkin to eat on the tractor or combine that afternoon."

So, there you have it...my attempt at poetry, a story and some pretty amazing cinnamon rolls to top it all off.  :)

Merry Christmas, my friends!

Before going into the oven.

Etta's Famous Cinnamon Rolls
Adapted from:  Etta Reid

Ingredients:
2 pkgs. yeast
1 tsp sugar 
2 cups whole milk, scalded
4 tsp. salt
1/2 cup sugar
2 eggs, well beaten
8 cups all-purpose flour (approximately)
1/3 cup melted butter (or vegetable oil)
1 tsp baking powder
1 tsp baking soda

Filling:
1 cup melted butter, divided
1 cup white granulated sugar, divided
1/4 cup ground cinnamon, divided

Directions:
Soften the yeast in 1/4 cup of lukewarm water with 1 tsp sugar.  Set aside for 5 minutes.

Bring milk to boiling point, remove from heat and add 4 tsp. salt and 1/2 cup sugar, stirring to dissolve.  Set aside to cool to lukewarm.  

Combine beaten eggs, lukewarm milk mixture and softened yeast.  Add approximately 1/2 of the flour (4 cups).  Mix well (either with electric mixer on medium speed for 2 minutes, or by beating with a wooden spoon about 4 minutes).

Add melted butter (which has been cooled) or vegetable oil, mixing well.  Stir in remaining flour, along with the baking powder and baking soda, to make stiff dough.  Turn out onto floured surface and knead dough until it is smooth and elastic but no longer sticky.  Place the dough inside of a large bowl, which has been well greased.  Cover and place in the refrigerator for several hours or overnight (dough will double in size).  
NOTE:  For a quicker rising time, cover the bowl with a kitchen towel and place in a warm spot, away from drafts, instead of the refrigerator.  Let the dough rise for approximately 1 hour, or until doubled in size.

To make the cinnamon rolls, punch down the risen dough and turn out onto a floured work surface.  Divide the dough in half, returning one half to the bowl.  Using a rolling pin, roll half of the dough into a large rectangle, about 1/4" thick.  Pour 1/2 cup of the melted butter over the surface of the dough, spreading into an even layer.  Sprinkle with 1/2 cup sugar, followed by a very generous sprinkling of ground cinnamon.  Tightly roll up in a jellyroll style.  Next, pinch the seams to seal all edges.  Slice with sharp knife into 3/4" inch slices.   

Place on greased baking sheet, cut side down, being careful not to over-crowd the rolls.  Repeat steps with remaining half of dough.

Cover and let rise in a warm spot for approximately 1 hour or until doubled in size.

Bake in a preheated 400 degree F oven for 10 - 12 minutes, until lightly browned.  Remove from heat and glaze with the icing (recipe below) while the rolls are still warm.

Serve warm and enjoy!

Icing for Cinnamon Rolls:
Ingredients: 
1/2 cup melted butter
1/4 tsp salt
1 lb powdered sugar
1/4 cup hot water
1 tsp Mexican vanilla

Directions:
Pour the melted butter into the bowl of a stand mixer, fitted with whisk attachment.  Add the salt.  With the mixer on low speed, slowly add the powdered sugar until it has all been incorporated, adding the hot water halfway through.  Finally, add the vanilla.  Mix on medium speed, until it becomes a smooth, thin glaze, adding a tiny bit more hot water if needed.

The beautiful Etta Reid! :)

Parker House Rolls

Can you believe that Thanksgiving is right around the corner??  In the midst of all the football games, brisk walks around the neighborhood with autumn leaves tumbling through the air, cozy scarves, warm boots, pumpkin pies, and colorful drives through town surrounded by fall colors, isn't it wonderful to stop and think about all the things we have to be thankful for?  It's a season of treasured time spent with family and new memories made.  I love it.

As your family gathers around the dining table this year for your Turkey Day feast, what recipes and dishes will you be making?  Are they treasured family recipes that have been passed down from generation to generation, or will you be adding a new favorite this year?

Our meal always consists of a very traditional New England spread...Sweet Potato Souffle, Maple-Glazed Roast Turkey, Homemade Cranberry Sauce, Cornbread Dressing with Sausage, Broccoli & Cheese Casserole, Creamed Corn, an array of different desserts, and ROLLS...you can't forget the rolls!  After all, yeast rolls make for a PERFECT leftover turkey sandwich the next day.  And folks, leftover turkey sandwiches is where it's at!

I stumbled upon this recipe for Parker House Rolls in the November 2012 issue of Bon Appetit magazine.  The magazine's Features Editor, Carla, included this recipe along with a story of how she first made these rolls for her family's Thanksgiving feast 15 years ago.  She originally found them in The Fannie Farmer Baking Book from 1984, and they've been her favorite ever since.

You've probably already got most, if not all, of the ingredients this recipe calls for.  It's a simple one that's difficult to mess up.  They came out delicious and might just make an appearance of their own on my Thanksgiving table. :)

Bon Appetit, my friends!

Parker House Rolls

Adapted from:  Bon Appetit magazine, November 2012

Ingredients:
1 envelope active dry yeast

1 cup whole milk

1/4 cup vegetable shortening

3 tbsp sugar

1 1/2 tsp kosher salt

1 room temperature large egg

3 1/2 cups all purpose flour

1/4 cup unsalted butter

flaky sea salt

Directions:

Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°-115°) in a small bowl; let stand for 5 minutes.

Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and 1 room-temperature large egg. Add 3 1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.

Preheat oven to 350°. Melt 1/4 cup unsalted butter in a small sauce-pan. Lightly brush a 13x9-inch baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6-inch rectangle.

Cut lengthwise into three 2-inch-wide strips; cut each crosswise into three 4x2-inch rectangles. Brush half of each (about 2x2-inch) with melted butter; fold unbuttered side over, allowing 1/4-inch overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows.

Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.

Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt over. Serve warm.

Amazingly Easy (& Delicious) Banana Muffins

When life gives you ripe bananas, make these incredible muffins!

With autumn finally here in all its crisp air, gorgeous-colored glory, I unsurprisingly have been bitten by the baking bug lately.  It happens every year without fail.  There's just something about the smell of a something delicious baking in the oven that makes fall feel that much more like fall.

The other day, I had a craving for banana muffins, and I just so happened to have 4 ripe bananas hanging out on the kitchen table.  

Perfect!

I found this recipe over at Cat Can Cook, and I had a winner.  It's undoubtedly very easy and you've probably got all of the ingredients in your kitchen.  It's easy...Mix the wet ingredients together.   Mix the dry ingredients together.  Combine.  Bake.  Voila!

This recipe's simplicity and great results are going to make it a favorite of ours for years to come.

Bon Appetit, my friends!

Amazingly Easy (& Delicious) Banana Muffins
Adapted from: Cat Can Cook
Makes 12 muffins

Ingredients:
4 large, ripe bananas, mashed
1/2 cup white sugar
1 egg, beaten
1/3 cup melted butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Directions:
Preheat oven to 350 degrees F.

Mix the mashed banana, sugar, egg and butter together in a small bowl. Set aside. In a separate bowl, whisk together the baking soda, baking powder, salt and flour. 

Add the dry ingredients to the wet ingredients and mix well.  Pour into greased muffin tins, and bake in preheated oven for approximately 20 minutes. 

Cook's Notes:
*These are much more flavorful the next day, and they freeze very nicely too!
*Possible additions:  walnuts, toasted pecans, or chocolate chips 

 

Whole Wheat Oatmeal Blueberry Bread

Well, the blueberry recipes just keep coming, don't they?   I hope that's okay with you guys, because this Whole Wheat Oatmeal Blueberry Bread sure is scrumptious! 

With all the streusel-topped blueberry yumminess that's been making appearances around our kitchen, I was in the mood for something a little more hearty and healthy.  This bread really hit the spot.

It's packed with wonderfully fresh blueberries, oats and whole wheat flour, plus the buttermilk was a great substitution for the regular milk that the original recipe called for.  The original recipe also called for 1 cup of frozen berries.  I doubled it to two full cups and used fresh instead of frozen fruit.  Quite delightful, if you ask me.  :)

While the fresh berries really make this bread something special, if blueberries aren't in season and frozen is all that you can find, then by all means go for it.  It will still be delicious!

Bon appetit, my friends!  :)

Whole Wheat Oatmeal Blueberry Bread

Adapted from:  From Judy's Kitchen

Ingredients:
1 cup quick oats
1 cup buttermilk

1/2 cup brown sugar
1/2 cup sugar
1 egg
6 Tbsp canola oil
1 cup white flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda

2 teaspoons cinnamon

2 cups fresh blueberries

Directions:

Preheat oven to 350 degrees F.  Lightly grease one large loaf pan.

In the bowl of a stand mixer with paddle attachment, mix together the first six ingredients on medium speed until mixed thoroughly.

In a separate bowl, whisk together the white flour, whole wheat flour, baking powder, baking soda and cinnamon.  Add to the buttermilk mixture and stir until just moistened.   Next, carefully fold in fresh blueberries.

Pour batter into the prepared loaf pan.

Bake for 50-60 minutes, or until a toothpick inserted into center of bread comes out clean.

Leave in loaf pan for 10 minutes after removing from oven, then remove from pan and cool on rack.

Serving Idea: Drizzle your favorite icing over top for a yummy brunch bread.

Blueberry Scones

I love a good scone for breakfast.  They're easy to grab as I run out the door for work in the morning, and they're delicious, too.  It had actually been a while since I've made scones, and with it being blueberry season and all, what better time??

I sure have been on a blueberry kick lately...Scones, Blueberry Buttermilk Pancakes, Blueberry Muffins, a Blueberry Buckle, and even Whole Wheat Blueberry Oat Bread (coming soon to a blog near you!).  

This scone recipe from Martha Stewart is really scrumptious.  Some scones are extra dry and hard as bricks, but not these.  They come together quickly, and as they bake, the blueberries sort of burst and make these scones so pretty it's hard not to gobble one down right out of the oven (but why wait, anyway?).

These are fantastic warmed up, with a little butter melted over the top and a hot cup of coffee on the side.  That sounds like the perfect way to start the day, if you ask me.

Bon Appetit, my friends!  :)

Blueberry Scones
Adapted from:  marthastewart.com

Yield:  Makes 8

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons sugar, plus more for sprinkling tops
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into pieces
• 1 1/2 cups fresh blueberries, picked over and rinsed
• 1 teaspoon grated lemon zest
• 1/3 cup heavy cream, plus more for brushing tops
• 2 large eggs, lightly beaten

Directions:

1. Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.
   
   
   

   
   

   
   

   

   
   

Strawberry Shortcake with Toasted Pecan Buttermilk Biscuits + My 2nd Fox News Appearance!

Glorious strawberries are coming into season here in Alabama, and what better way to celebrate than with a decadently delicious Strawberry Shortcake??  But, not just any old Strawberry Shortcake, my friends.  I've created a recipe for Toasted Pecan Buttermilk Biscuits that make such an absolutely perfect addition to the traditional strawberry shortcake recipe. 

And guess what?  I recently got to share this recipe on a Good Day Alabama cooking segment on Fox 6 News here in Birmingham, which is scheduled to air on Monday morning, April 30th!   I couldn't be more excited to share this experience and recipe with you all.  I'll update this post with a link to the video as soon as it's ready!

UPDATE:  CLICK HERE TO WATCH THE SEGMENT!

I'm particularly proud of the Toasted Pecan Buttermilk Biscuit recipe.  I wanted to find a way to kick things up a notch when it came to regular ole' buttermilk biscuits.  Toasted pecans add such an incredible flavor.  And the beautiful thing is, is that these biscuits are equally delicious served with dinner, alongside your favorite jam and butter.

As a southern gal, I remember helping my grandmother make biscuits when I was just knee-high to a grasshopper.  :)  You might remember some of my earlier stories about standing on a chair next to the kitchen counter with her, with one of my granddaddy's undershirts on as my "apron" so my clothes wouldn't get dirty.  I'd use an upside-down sweet tea glass as a biscuit cutter.  Oh, the memories.  My grandmother was such a special lady....I sure do miss her.

Homemade biscuits are so easy to make, especially when using a food processor as I'll show you in this recipe.  Of course, you can still use a trusty pastry blender to cut the butter into the flour, but a food processor does a great job if you're in a hurry.  So often, biscuits are eaten out of a can, but isn't it so wonderful to bite into a made-from-scratch biscuit that only takes a few minutes to whip together?  So, if you have a little "helper" of your own, get into the kitchen and make some fun memories together!  

Bon Appetit!

Toasted Pecan Buttermilk Biscuits

 So happy that my sweet sisters, Maranne and Suzanne, and my awesome hubby were all there to cheer me on!  (That's Brad behind the camera)  :-)

Setting up...almost show time!

Maranne shows off her lovely strawberry arranging skills...

Looking yummy!

And here we go!!!

Strawberry Shortcake with Toasted Pecan Buttermilk Biscuits

Ingredients:

For the Toasted Pecan Biscuits:

2 cups White Lily all-purpose flour

1 tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup toasted, minced pecans

6 tbsp COLD butter, cut into small cubes

3/4 cup - 1 cup cold buttermilk

For the Strawberries:

2 lbs. fresh strawberries, hulled and sliced

4 tbsp granulated sugar

2 tbsp light brown sugar

For the Whipped Cream:

2 cups heavy cream

2 tbsp granulated sugar

Directions:

To Prepare the Pecans:

Preheat oven to 350 degrees F.

Place a heaping 1/4 cup of pecans on a cookie sheet in a single layer.  Bake in the oven for 6-7 minutes, until toasted and fragrant.

Remove from the oven and allow pecans to cool completely before proceeding.  If in a hurry, place the pecans in the refrigerator to speed up the cooling process.

Once pecans have cooled completely, place them in the bowl of a food processor, along with 2 tsp of all-purpose flour.  Pulse several times until pecans are finely minced into tiny pieces.  

Note: 

1.  When pulsing pecans, use short, quick pulses.  This, along with the addition of 2 tsp of flour, will help keep the mixture from becoming pecan paste while processing.

2.  Be sure to prepare the pecans well in advance.  You'll need to allow plenty of time for them to cool before making the biscuits.

To Prepare the Strawberry Filling:

Place the sliced strawberries in a large bowl.  Sprinkle 4 tbsp of granulated sugar, plus 2 tbsp of light brown sugar over the strawberries and mix well.  Cover with plastic wrap and place in the refrigerator for 30 minutes - 1 hour.  The sugar will draw out the natural juices of the strawberries and create a syrup.

To Make the Biscuits:

Preheat oven to 450 degrees F.

Line a baking sheet with a silicon baking mat or parchment paper.

Add the White Lily flour, sugar, baking powder, baking soda, salt and 1/4 cup minced pecans to the bowl of a food processor.  Pulse 1 - 2 times to thoroughly mix the ingredients.

Next, add the cubes of cold butter to the bowl and pulse the mixture about 7 times.  The trick here is to not over-process the dough and to use short, quick pulses.  You want to have small pieces of butter, about the size of peas.

Working quickly, transfer the mixture to a large mixing bowl.  Add the buttermilk and stir lightly just until most of the flour is incorporated (Remember - Don't over-work the dough!).  At this point, turn the dough out onto a floured surface, and knead the dough very, very gently, just until it comes together.

Pat the dough into a 1-inch thick circle, and cut the biscuits using a sharp biscuit-cutter.  Take the leftover dough and very, very lightly press it into another 1 inch circle, repeating the process until all dough has been used (about 6 large biscuits).

Place the biscuits on the cookie sheet so that they are touching each other.  Bake in the 450 degree preheated oven for 12-14 minutes until risen and golden brown.  

For the Whipped Cream:

While the biscuits are baking, place 2 cups of heavy cream in the bowl of a stand mixer with whisk attachment.  Add 2 tbsp. of granulated sugar and whip on medium-high speed. 

To Assemble:

Cut a biscuit in half using a fork.  Spoon the desired amount of strawberry filling onto the biscuit, along with freshly whipped cream.  Place the top of the biscuit onto the top of the dessert, and garnish with additional whipped cream and a few extra strawberries.

Enjoy!

Tips for Perfect, High-Rising Buttermilk Biscuits:

1. Don't over-work the dough.
2. Work quickly, keeping the ingredients cold.
3. Be sure to use a southern flour, like White Lily.  Southern flours are made from soft winter wheat, so they have a much lower protein content than other flours.  That means lighter, fluffier, and more tender biscuits!
4. Toast the pecans far enough in advance so that they have plenty of time to cool before you start.  
5. It's very important that you use fresh baking powder and baking soda.  These leavening agents do not stay fresh forever and as they age, they lose their ability to do their job, which is making those biscuits rise! 
6. Use COLD butter, because once that cold butter hits the hot oven, it will create steam and cause the biscuits to rise higher.   
7. Press straight down when cutting the biscuits.  Don't turn the cutter as you press down!  This will seal the edges and keep the biscuits from rising high.
8. Place the biscuits on the cookie sheet so that they are touching each other, which is said to help them rise higher. 

Swoon-Inducing Buttermilk Biscuits

I think I've done it...I've finally found a Buttermilk Biscuit recipe that's worthy of passing down to future generations.  With this recipe, Dorie Greenspan creates a flaky, swoon-inducing biscuit that has a wonderfully scrumptious taste.

There's something about homemade-from-scratch buttermilk biscuits that just makes me happy.  They are comforting, easy to make and are guaranteed to make any meal better, if you ask me.  Maybe it's the memories that going through the motions of patting out the dough and cutting the biscuits brings back for me.  When I was little, my grandmother would ask me to cut the biscuits using an upside-down glass as a cutter.  That was always so much fun.

First of all, buttermilk biscuits don't require fancy ingredients, and I bet you already have everything you need sitting in your kitchen.  Don't have buttermilk??  No problem at all...just substitute the buttermilk for regular milk in this recipe and remove the baking soda from the ingredients list.  You'll end up with Dorie's recipe for "Basic Biscuits" which is also fabulous!  

Second, they take no time at all to put together.  You basically put your dry ingredients into a bowl, cut in the butter with a pastry blender, add the buttermilk, and voila!  You've got yourself some delicious dough to work with.

And lastly, this recipe makes about 10-12 biscuits, so unless you're cooking for a large family you'll end up with extras.  There's no problem there either.  The solution?  Simply put the extra biscuits (before baking!) onto a cookie sheet and place them in the freezer.  As soon as they are frozen, seal them up in a plastic bag and keep stored in the freezer.  When you are ready to bake a few more, simply pop them into the oven...still frozen...and add 1-2 minutes onto the normal baking time.  That way, you'll always have biscuits fresh from the oven, because we all know that those right-out-of-the-oven flaky layers just aren't so flaky when reheated the next day.

Click Here for some great biscuit-making tips from Dorie Greenspan!

Bon Appetit, my friends!

Buttermilk Biscuits

Adapted from:  Baking From My Home to Yours by Dorie Greenspan

Ingredients:

2 cups all-purpose flour (preferably White Lily brand)

1 tbsp baking powder

1/4 tsp baking soda

2 tsp granulated sugar

1/2 tsp salt

6 tbsp COLD unsalted butter, cut into 12 pieces

3/4 cup cold buttermilk

Directions:Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Whisk flour, baking powder, baking soda, sugar and salt in a bowl. Drop in butter and using fingers, toss to coat the pieces of butter with flour. Using fingertips or pastry blender, cut and rub the butter into dry ingredients until mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces of everything in between - and that's just right.

Pour the buttermilk over the dry ingredients, grab a fork and toss and gently turn the ingredients until you've got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick gentle kneading - 3 or 4 turns should be enough to bring everything together.

Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hand or roll it until 1/2 inch high. Don't worry if its not completely even. Light touch is more important than accuracy.

Use a 2-inch biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working as little as possible, pat to a 1/2 inch thickness and cut as many additional biscuits as you can; transfer them to the sheet.

Bake the biscuits for 14 to 18 minutes, or until they are puffed and golden brown. Transfer to a serving basket.