Southern Roots: Buttermilk Biscuits

The Final Product

Growing up in the Deep South in Northern Florida, I had a lot of biscuits.  Family members from Southern Georgia often baked the most delicious things I have ever tasted.  Some of the biscuits were called "Cat Heads" because of their size... these could surely be called catheads - they are huge and fluffy with a nice bottom snap to the crust.  

Buttery and delicious, not for the faint of heart nor an every day thing, so indulge and get back on that treadmill later! This recipe adapted from Saveur Magazine's article featuring the Island Creek Oyster Bar in Boston. 

Home Made: Jalapeno Cheddar Parmesan Cornbread

Yes, I am a Southerner. Yes, I like grits, cornbread and a multitude of things that aren't really good for me.  But, what the heck, once in awhile you just have to go for it - you won't eat this every day, right?  I adapted this recipe from DamnDelicious, an amazing blog with a ton of useful links! I tweaked their recipe and here is my version - more jalapenos!

Instead of a muffin pan, I used a scone pan which reminds me of cornbread made in a cast iron skillet (which I will do next time for sure).  I also used a 6 muffin silicone muffin pan which really works well.  This recipe made 8 of the "scones" and 6 muffin sized pieces.



Ingredients:

• 1 cup all-purpose flour (I use unbleached)
• 1 cup cornmeal (I used a coarse stone ground corn meal from Virginia)
• 1 tablespoon baking powder
• 1 teaspoon freshly ground black pepper
• 6 tablespoons salted butter, melted
• 1 cup lowfat cultured buttermilk
• 2 tablespoons honey
• 2 large eggs (bring to room temperature)
• 1 jalapeno, seeded and finely diced, plus one thin slice for each "muffin"
• 1/2 cup grated Parmesan, plus more for topping (PLEASE do not use that stuff in a green can)
• 1/2 cup shredded extra sharp cheddar, plus more for topping

Preheat the oven to 400 degrees F.

Dry ingredients

 Spray the muffin pan (or scone pan) with non-stick cooking spray.  In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste.

In a large glass measuring cup or another bowl, whisk together the butter, buttermilk, honey and eggs.

  

How much do you love jalapenos?

 Pour mixture over dry ingredients and stir using a rubber spatula just until moist.  Add the jalapeno, Parmesan and cheddar and gently toss to combine.

Again, my 50+ year old ice cream scoop come in handy!

 

Scoop the batter evenly into the muffin pan(s).

Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar.

Before the cheese toppings

Cheddar and Parmesan topped

 Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.

Indescribably delicious.

Remove from oven and cool on a wire rack (if you can resist).  No butter needed, these are moist and delicious.

Saturday Eats: Lemon Buttermilk Cake

I love lemon cake.  I adapted this recipe from Ina Garten and really like it.  Next time, I will do it 5 minutes less, but, this is delicious.  You can also do the glaze (see recipe at the end.)

Delicious Still Warm From The Oven

Ingredients

Fresh Lemon Juice and Zest

Two 8" x 4" Loaf Pans

The Surface: Golden and Moist

Cooling on the rack

Adapted from Ina Garten's recipe:

Lemon Buttermilk Cake Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/4 cup grated lemon zest (4 to 6 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon extract (orange works too, and you can use Grand Marnier in the final glaze for a delicious change of pace)

For the glaze:

• 2 cups confectioners' sugar, sifted
• 3 1/2 tablespoons freshly squeezed lemon juice (or orange, or try Grand Marnier for a more "grownup" taste.)

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. I cut it to almost fit the bottom and it works great.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. (You can also use orange in place of lemon in this recipe and it turns out really well too!)

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Be sure not to over do it or it will be drier than you want.

THIS STEP IS IMPORTANT:  Skip the final glaze if you want, but don't skip this one:  Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.