Just a quick question for you
Just wondering since I'll be doing a giant posting spree tomorrow: would you rather have one recipe per post or all of the recipes I did in class in one post?
It really doesn't matter to me.
Buttermilk Biscuits
Before we get started, there's no reason to buy buttermilk if you don't think you'll use it up. Just put some lemon juice (or other acid) in regular milk and let it sit for a bit to sour up. A tablespoon for each cup of milk will do the trick.
| Buttermilk Biscuits |
- AP flour 1 lb. 8 oz.
- Sugar 2 oz.
- Baking Powder 1.5 oz.
- Salt 0.25 oz.
- Butter, cubed and COLD 8 oz.
- Buttermilk 1 lb.
- Eggs 2 oz
- Sift together the flour, sugar, baking powder and salt.
- Add the butter and rub together until the mixture has the appearance of cornmeal.
- Combine eggs and buttermilk and add to the flour mixture.
- Knead gently until the mixture holds together. Be careful not to over mix.
- On a lightly floured surface roll out the dough out to about 1-inch in thickness and cut out biscuits using a 2-inch cutter.
- Place the biscuits on a paper lined sheet pan and lightly brush with egg wash.
- Bake at 425F until golden brown, about 15 minutes.
Sorry For The Delay
Due to some family health problems I haven't been able to keep up with this like I would like. Hopefully that will be over with soon.
At least it's relatively easy to go back and know what I did in each class since so far it's pretty much been do the recipe or prep for Trident Tech's giant fundraiser extravaganza.
Banana Nut Bread
| Banana Nut Bread |
- Granulated Sugar 16.5 oz
- Butter (room temp) 4.2 oz
- Ripe Bananas 11.1 oz
- Eggs 1.4 oz
- Milk 16.5 oz
- Salt 9 g
- Baking Powder 11 g
- Baking Soda 7 g
- Bread Flour 22 oz
- Chopped Walnuts 2.75 oz
- Cream sugar and butter.
- Add bananas.
- Add eggs and milk and combine.
- Add salt, baking powder, baking soda and flour ad combine.
- Add walnuts and combine.
- Fill loaf pans with 24 oz of batter.
- Bake at 375F until firm and dry on the top center.
Nuts can be left out if you don't want nuts for some reason. This recipe switches to grams because you need a tiny amount of those ingredients.
Let’s Learn Some Culinary Stuff
I know there's at least one person in the world[1] who wants to keep up with my culinary school stuff. I'm pretty sure she's jealous to the point of offering me a waffle iron in exchange for my place in class.
Sucks for her, that won't happen.
Instead I offer a look into my culinary school adventures. Not every detail, I tend to cut myself a lot and I'm pretty sure y'all will get tired of hearing about that. But all the important stuff will be here.
Class starts tomorrow. We'll see how things go.
Classes start tomorrow.
- Who doesn't live with me that is. [↩]