Delicious Peach & Blackberry Cobbler

A warm cobbler right out of the oven possibly screams "Summer!" better than any other dessert that I can think of.  They are easy to put together and are a wonderful way to showcase summer's bounty of fresh fruits.  My personal favorite always involves peaches, and this particular recipe adds fresh blackberries to the mix.  

Speaking of blackberries, I was pretty excited to discover several blackberry bushes on one of our nightly walks with the pup, very close to our house.  I have to give my hubby, Brad, a special thank you, because he hand-picked the blackberries for this dish!  After all, food always tastes better when you pick the fruit yourself.  :)

I've made a lot of different cobblers throughout my dessert-making adventures, but this one is definitely going to be my new go-to recipe.  It was inspired by a Paula Deen dish that I tweaked here and there.  My secret ingredient is cardamom, in addition to the traditional cinnamon.  It adds a scrumptious depth-of-flavor that I love.  I also used buttermilk and substituted half of the white sugar for brown sugar.

I have to admit - I've made this cobbler THREE times over the past several weeks.  I took it to a family get-together recently, and then it was requested again at our July 4th celebration.  I wanted to make sure that there was plenty to go around, so I made 2 dishes of it for the holiday.  And you know what?  It's already all gone...This stuff doesn't last long!

Bon Appetit, my friends!

Blackberry Peach Cobbler

Adapted from:  Paula Deen

Ingredients:
4 cups peeled, sliced peaches

1 cup blackberries

1 cup white sugar
 1/4 tsp ground cinnamon

1/4 tsp ground cardamom
1/2 cup water
8 tablespoons butter
1 cup brown sugar 
1 1/2 cups self-rising flour
1 1/2 cups buttermilk  
Extra sliced peaches & blackberries, for garnish

Directions:
Preheat oven to 350 degrees F.

Combine the peaches, blackberries, 1 cup white sugar, cinnamon, cardamom and water in a saucepan and mix well.  Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Whisk together 1 cup brown sugar, flour, and buttermilk slowly to prevent clumping.  Pour mixture over melted butter.  Do not stir.  Spoon fruit on top, gently pouring in syrup.  Batter will rise to top during baking.

Bake for 30 to 45 minutes, until crust is golden brown.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream. Garnish with fresh peach slices and blackberries.

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.

Vanilla-Glazed Yeast Doughnuts W/Dark Chocolate Ganache & Hazelnuts

Usually, my fried food intake is limited to the occasional french fry stealthily stolen from someone's plate or an egg roll at my favorite Chinese restaurant.  I try not to eat too many fried foods, but gosh, every now and then you just NEED a sinfully delicious doughnut that's been fried until golden brown and topped with chocolate ganache wonderfulness, I tell you!

When my eyes first caught site of the cover of Saveur issue #154, my mouth began watering and it only got worse as I opened the magazine and was greeted by page after tempting page of all things doughnut.  There were pages of doughnut recipes, followed by pages of homemade glazes to top them with.  

I mean, SERIOUSLY!?!  A girl's will power only goes soooo far.

When National Doughnut Day (of all things!) rolled around, I decided to bite the bullet and make these divine doughnuts you see here.  And if you're wondering, they were worth every single calorie!

Bon Appetit, my friends!

Vanilla-Glazed Yeast Doughnuts
Adapted from:  Saveur magazine, Issue #154
Makes about 1 1/2 dozen

Ingredients:
2 (¼-oz.) packages active dry yeast
½ cup sugar
1½ cups milk, scalded and cooled
1 tsp. kosher salt
2 eggs
6 tbsp. vegetable shortening, plus more for greasing
5 cups (1 lb. 6½ oz.) all-purpose flour, sifted, plus more for dusting
Canola oil, for frying
10 tbsp. unsalted butter
⅓ cup evaporated milk
2½ tsp. vanilla extract
2½ cups confectioners' sugar

Directions:

Combine yeast, 1 tbsp. sugar, and 6 tbsp. water heated to 115° in the bowl of a stand mixer fitted with a paddle attachment; let sit until foamy, about 10 minutes. Add remaining sugar, plus milk, salt, eggs, and shortening; mix until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1½ hours.

Turn dough onto lightly floured surface; roll dough into a 13" round about ½" thick. Using floured 3½" and 1½" ring cutters, cut out donuts and holes; gather and reuse scraps. Place on greased parchment paper—lined baking sheets, at least 3" apart, and cover loosely with plastic wrap; set in a warm place until doubled in size, about 45 minutes.

Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Using scissors, cut the donuts out of the parchment paper, leaving about 1" of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, about 3–4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.

Melt butter in a 1-qt. saucepan over medium-low heat. Using a small ladle, skim and discard white film from surface. Slowly pour liquid from pan into a bowl, leaving sediment behind; let cool 1 minute. Add evaporated milk, vanilla, ¼ cup water, and sugar; whisk until smooth. Dip donuts in glaze, coating completely; return to wire rack until glaze is set.

To avoid oily donuts, remember: Fat attracts fat. The less you use in your dough, the lighter the donut will be after frying. Also go light on flour when rolling out dough, and use a brush to remove any excess; loose flour particles attract and absorb oil. 

Dark Chocolate Ganache Glaze
Adapted from:  Saveur magazine, Issue #154

Ingredients:
8 oz. dark chocolate, grated
1 cup confectioners' sugar
1 tsp. vanilla extract
⅛ tsp. kosher salt
1 cup heavy cream
1 tbsp. unsalted butter
1 cup chopped roasted hazelnuts

Directions:
Mix chocolate, sugar, vanilla, and salt in a bowl. Bring cream and butter to a boil in a 1-qt. saucepan. Pour cream over chocolate; let sit for 2 minutes without stirring. Whisk until smooth; chill until thick. 

Dip doughnuts into the chilled glaze and sprinkle with chopped hazelnuts.

Enjoy!

Greek Potatoes with Lemon Vinaigrette

Eating healthy is really important around our house, but every now and then, a girl just needs a plate of delicious fries, I tell you!  

Am I right?!?

This recipe is a keeper.  Large wedges of russet potatoes are coated with a quick vinaigrette of olive oil, fresh lemon juice, shallot, garlic, oregano and parsley (which comes together in a flash with the help of a food processor).  Next, they bake up all beautiful and golden brown in the oven for about an hour.

The flavor is fantastic, and you could even add a little Greek feta cheese as a garnish if you really wanted to take them over the top.  

Next time, I will probably cut the vinaigrette quantities in half, because I did end up with extra vinaigrette.  This isn't a terrible thing, though, because you could use it up in other dishes.  I bet it would be delicious on a roasted chicken.

Well, I hope everyone has a wonderful week!

Bon Appetit, my friends!

Greek Potatoes with Lemon Vinaigrette
Adapted from:  Bobby Flay, Food Network Magazine, April 2013

Ingredients:
1 cup extra virgin olive oil
6 Tbsp fresh lemon juice
1 large shallot, quartered
2 cloves garlic, chopped
1 Tbsp dried oregano
1/4 cup fresh parsley leaves, plus 1 Tbsp chopped, for garnish
Salt & freshly ground black pepper
3 lbs. large russet potatoes, cut lengthwise into wedges

Directions:
Preheat oven to 425 degrees F.

Place the first six ingredients in a food processor.  Add 1 tsp salt, and pepper to taste.  Puree until mostly smooth.

Toss the potatoes with 1/2 cup of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet (Reserve the remaining vinaigrette).  Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour.

Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette.  Season with salt and garnish with the chopped parsley.  Serve with the remaining vinaigrette on the side.

 

Chicken-Fried Steak with Cream Gravy - Lightened Up!

There's a funny story that I think of every time I have country-fried steak.  It was actually the very first meal that I ever cooked my husband, on one of our first dates.  I wanted to pull out all the stops and make him a home-cooked meal.  For some reason, country-fried steak was my meal of choice.  Can you blame me?  It's comforting, delicious and easy to make.  I figured I couldn't go wrong.  I was only about 19 years old at the time...boy, how my cooking style has changed since then!

About half-way through the meal, my clumsy self managed to spill a full glass of sweet tea all over Brad.  Boy, was I embarrassed!  He must not have minded too terribly much, because he's still hanging around.  A little spilled tea apparently wasn't enough to scare him off (thank goodness!).  :)

These days, I don't really deep-fry much anymore.  I'm always on the look-out for lighter versions of my favorite dishes, so this lightened up recipe caught my eye.  Instead of mounds of cream and butter in the gravy, it incorporates fat-free half-and-half and low-sodium beef broth.  The steaks are coated with crushed cornflakes and BAKED in the oven until cooked through.  Those techniques make this dish a wonderful, much healthier option than the classic pan-fried method.

The results were great (and we both made it through the meal completely dry!).

Bon Appetit, my friends!

Chicken-Fried Steak with Cream Gravy
Adapted from:  Bobby Deen; Food Network Magazine, Jan/Feb 2013

Ingredients:
For the steaks:
Cooking spray

1/4 cup all-purpose flour
1/4 cup 1 percent milk
1 large egg, lightly beaten
Hot sauce, to taste
3 cups cornflakes, crushed
4 cube steaks (4 ounces each)

1 tsp garlic powder

Salt & Pepper, to taste
 

For the Cream Gravy:

1 tablespoon cornstarch
1/2 cup low-sodium beef broth
1/4 cup fat-free half-and-half
Freshly ground black pepper, to taste

Directions:

Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.

Pour the flour onto a dinner plate. In a shallow bowl, whisk together the milk, egg and a few dashes of hot sauce. Place the cornflakes on a second dinner plate.

Season the steaks with salt, pepper and garlic powder, to taste. Dredge them in the flour, patting off any excess, then dip into the egg mixture, letting any excess drip off. Finally, dredge them in the crushed cornflakes, pressing lightly to help the flakes adhere.

Place the steaks on the prepared baking sheet. Spray the tops of the steaks lightly with extra cooking spray. Bake until cooked through, about 15 minutes.

Meanwhile, in a small cup, mix the cornstarch with 1 tablespoon of the beef broth and stir until the cornstarch is dissolved. In a small saucepan, combine the cornstarch mixture with the remaining beef broth and the half-and-half. Bring to a boil over medium-high heat, stirring frequently. Let the gravy boil, stirring constantly, until thickened, about 2 minutes. Season generously with pepper and serve the steaks smothered in the gravy.

 

Creamy Orzo with Bay Scallops, Asparagus & Parmesan

I'm currently working on a fun project, that I'm so excited about...I'm photographing a cookbook all about fresh seafood from the Gulf of Mexico, and I can't wait to see the finished book.  It's going to be filled with awesome recipes and everything you need to know about all the different species of fish found in the Gulf.  And I don't know about you, but it's pretty hard to beat a plate full of fresh, yummy seafood!

This recipe is a family favorite around our house and is easy, delicious and incredibly comforting.  Fresh, sauteed bay scallops are the star of this dish, which will make an appearance in the upcoming book.  

 The creamy orzo pairs perfectly with the satisfying crunch of the asparagus, and the addition of grated Parmesan cheese rounds it out wonderfully.  In fact, this recipe is a new version of THIS DISH that you might remember from an earlier post.  That recipe has become such a big hit with you guys, that I decided to add a little bit of a new spin to it.

I hope you like it.  :)

Bon Appetit, my friends!  

Creamy Orzo with Bay Scallops, Asparagus and Parmesan

By Celeste Ward

Ingredients:

1 lb. bay scallops

1/2 cup yellow onion, diced

1 lb. orzo pasta

1 cup asparagus, cut into 1 inch pieces

5 Tbsp butter or margarine, divided

1/2 cup grated parmesan cheese

1/2 cup heavy whipping cream

1 Tbsp fresh parsley, chopped, plus more for garnish

1/2 tsp salt

Freshly ground black pepper, to taste

Directions:

Rinse scallops and pat dry.  Set to the side.

Melt 1 tbsp of the butter in a large skillet over medium heat.  Add the onion and sauté until soft, about 4 - 5 minutes.  Remove the onions to a plate and set aside. 

Next, add 2 tbsp of the butter to the skillet and melt over medium heat.  Add the prepared scallops and sauté for 4 - 5 minutes.  Place scallops on a heated platter and cover with foil.

Fill a large sauce pan of water with 4 - 6 quarts of water and bring to a boil. Add the orzo and stir.

After the orzo has been boiling for 5 minutes, add the asparagus to the same pot and continue to cook for 5 additional minutes.  Once the orzo and asparagus are cooked and tender, drain well and pour into a large mixing bowl.

Quickly add the parmesan cheese and the final 2 tbsp of butter to the orzo and asparagus mixture. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream, while stirring.  Next, add the sautéed onions, scallops and fresh parsley.  Mix well.  Season with salt and pepper.  Garnish with additional parsley.

Serve immediately and enjoy!

Superb Sweet Potato Souffle

When the holidays roll around, I adore a good Sweet Potato Souffle!  It's one of my very favorite sides this time of year.  Its brown sugary sweetness, perfectly buttery, and pecan-filled topping can't be beat, and then there's the light, airy goodness of the sweet potatoes below.  

Yum.

I found this recipe from Paula Deen and made some changes to the butter and sugar quantities.  One whole cup of sugar in the sweet potatoes seemed like an awful lot, so I cut that amount in half.  I also cut the butter down to 6 Tbsp.  For the topping, I left that alone and didn't really change anything except for a little extra pecans.

The results were wonderful, however, still pretty sweet.  My philosophy is...If it's the holidays, go ahead and indulge because this souffle is quite delicious!  If making this again throughout the rest of the year, I might decrease the sugar in the topping just a little bit, so as not to TOTALLY blow the diet.  ;-)

Bon Appetit, my friends!

Superb Sweet Potato Souffle
Adapted from:  Aunt Peggy's Sweet Potato Souffle - Paula Deen

Ingredients:
Souffle:

• 3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
• 1/2 cup granulated sugar
• 3 eggs, beaten
• 1/2 cup milk
• 6 tablespoons unsalted butter, melted
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Topping:

• 1 cup packed light brown sugar
• 4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
• 1/2 cup self-rising cake flour
• 1 cup chopped pecans

Directions:

Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.

Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot. 

Blackberry Peach Cobbler

There's something so humble and unassuming about a fruity, simple cobbler.  They're not fussy, pretentious or complicated.   By contrast, cobblers seem to always be comforting, delicious and crave-worthy.

In this recipe, fresh fruit of the season is baked just until bubbly, and then biscuit dough is dropped by spoon-fulls over the top.  With a second trip into the oven, the dough bakes up into deliciously tender biscuits that are pretty much guaranteed to produce "Oohs!" and "Ahhs!" as you take it out of the oven.

Yum.

The biscuits cut through the sweet tartness of the fruit and really make this dish something special.  It is the perfect way to take advantage of some of late summer's yummy fruits that are stocking the farmers' markets.

So, go grab some fruit and get into the kitchen.  This cobbler has your name written all over it.

Bon Appetit, my friends!  :)

Blackberry Peach Cobbler

Adapted from:  Gourmet, September 2005

Ingredients:

• 2 tablespoons cornstarch
• 1 1/2 cups plus 1 teaspoon sugar
• 1 1/4 lb blackberries (5 cups)
• 2 lb peaches (6 medium), peeled, pitted, and cut into 1/2-inch-thick wedges
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1 cup plus 3 tablespoons buttermilk

Directions:

Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity). 

Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then add blackberries and peaches and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes. 

While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. 

Drop dough onto hot fruit mixture in 12 mounds (about 1/3 cup each), then sprinkle dough with remaining teaspoon sugar. Bake cobbler until top is golden, 25 to 35 minutes. Serve warm. 

Cooks' note: Cobbler can be baked 6 hours ahead and cooled completely, uncovered, then chilled, covered. Before serving, let stand at room temperature 1 hour, then reheat in a preheated 350°F oven until warm, about 20 minutes. 

Just before going into the oven

Roasted Cherry Almond Brownies + A Product Review

It's cherry season, my friends!  And what goes perfectly with cherries?  Chocolate, of course!

I can't remember a time when I didn't love cherries.  In fact, I once drank so many cherry-flavored SqueezeIt drinks (does anyone else remember those??), that I broke out in a cherry-induced acid rash.  I know, I know...lovely.  Although, I must admit that I only really developed an appreciation for FRESH cherries...pits and all...as an adult.  My cherries of choice as a kid were of the maraschino variety, plucked right out of a glass jar.

I recently brought a bag of the gorgeous red fruit home from the store and didn't know right off what I wanted to make with them.  The answer came in the form of chocolatey, intensely rich and fudgy brownies, studded with roasted cherries and sliced almonds...Oh, yeah!

Now, these definitely aren't your normal, boring ole' cakey brownies.  The juices from the cherries keep these brownies incredibly moist and fudgy in texture.  These are not meant for the chocolate-faint-of-heart.  :)

Another reason that I couldn't wait to make these, is because the great folks at OXO recently sent me one of their Good Grips Cherry/Olive Pitters to try out.  I really don't know what I've done all these years without a good cherry pitter!  One thing that has kept me from cooking and baking with fresh cherries as often as I'd like is the fact that you have to stand there and pit each and every one.  Not fun, if you ask me.  I can honestly say that this OXO Cherry Pitter made the job super easy and so much faster.  The holder is generous enough to hold large cherries, and the splatter shield kept me from getting red juice everywhere.  The handles are soft and comfortable, and it seems very sturdy and well-made.  Now, I'm not one to keep tons of extra little gadgets in my kitchen that I don't use often, however, this is certainly one that's worth having.

So, if you're having a chocolate-induced craving anytime soon, give these brownies a try.  In fact, if you want to go ALL out, maybe you should even top them off with a big scoop of vanilla ice cream.

Yum.

Bon Appetit, my friends!
 

The OXO Good Grips Cherry/Olive Pitter made quick, easy work of pitting the cherries.

Roasted Cherry Almond Brownies

Adapted from:  tideandthyme.com

Ingredients:

2 cups fresh cherries, pitted and halved

1/2 cup butter
2 cups chocolate chips, plus 1/2 cup reserved
1/2 cup light brown sugar
1/2 cup sugar, plus 2 tbsp sugar (divided)
4 eggs
1 teaspoon almond extract
1 cup all purpose flour
1/2 teaspoon kosher salt
1/2 cup sliced almonds


Directions: 

Preheat the oven to 450 F.  Combine the cherries and 2 tablespoons of the sugar in a small roasting pan and toss well to combine.  Roast the cherries for 10 minutes, or until they begin to release their juices.  Remove the pan from the oven and reduce the oven temperature to 325 F.

Line a 9x13 pan with parchment paper or line it with foil and grease it very well with butter. In a small bowl, combine the flour and salt and then set aside. Melt the butter in a medium size saucepan, then add the chocolate chips and stir with a wooden spoon until they are melted. Remove from the heat, add the sugars and stir to combine.

Add the almond extract and the eggs, one at a time, stirring between each addition. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan. Add the chopped cherries and the reserved chocolate chips.

Spread the mixture into the bottom of the prepared pan and then sprinkle the top with the almonds. Bake for 28-32 minutes, just until an inserted toothpick shows moist crumbs. Let the bars cool completely before slicing. Enjoy!

Note:  I used a 10x10 baking dish (for thicker brownies) and increased the total baking time to about 40 minutes.

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.