Tag Archive: bread


Callie’s Classic Buttermilk Biscuits
Yields approximately 10 (2-inch) biscuits

2 cups self-rising flour (White Lily preferred), plus more for dusting
5 tablespoons butter: 4 tablespoons cut in small cubes, at room temperature, and 1 tablespoon melted
1⁄4 cup cream cheese, at room temperature
3⁄4 cup whole buttermilk (may substitute low-fat buttermilk)

Preheat the oven to 500°F. Make sure the oven rack is in the middle position.

Measure the flour into a large bowl. Incorporate the cubed butter, then the cream cheese into the flour, using your fingers to “cut in” the butter and cheese until the mixture resembles cottage cheese. It will be chunky with some loose flour.

Make a well in the center. Pour in the buttermilk and, using your hands or a small rubber spatula, mix the flour into the buttermilk. The dough will be wet and messy.

Sprinkle flour on top of the dough. Run a rubber spatula around the inside of the bowl, creating a separation between the dough and the bowl. Sprinkle a bit more flour in this crease.

Flour a work surface or flexible baking mat very well. With force, dump the dough from the bowl onto the surface. Flour the topof the dough and the rolling pin. Roll out the dough to 1⁄2-inch thickness into an oval shape. (No kneading is necessary—the less you mess with the dough, the better.)

Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Place the biscuits on a baking sheet with the sides lined with parchment paper, or in a cast-iron skillet, or a baking pan with the biscuit sides touching. (It does not matter what size pan or skillet you use as long as the pan has a lip or sides and the biscuits are touching. If you are using a cast-iron skillet, no parchment paper is necessary.) Brush the tops with the melted butter.

Place the pan in the oven and immediately reduce the temperature to 450°F. Bake 16 to 18 minutes, until light brown on top (or as dark as you prefer), rotating the pan once while baking.

  This is an amazing recipe.  Of course sour cream always makes anything wonderful but the little bit of lemon juice really changes this recipe up…..don’t leave it out.

 

Ingredients:

  • 1 cup butter
  • 2 cups sugar
  • 2 tsp.vanilla
  • 2 tsp. lemon juice
  • 4 eggs
  • 2 cups bananas(mashed)
  • 1 tsp. salt
  • 3 1/2 cups flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 cup sour cream
  • 1 cup of chopped nuts

Preparation:

Cream the butter with the sugar, add extract and eggs, one at a time, then add bananas. Sift all dry ingredients, add to wet ingredients, alternately with sour cream, fold in nuts.

Bake in two greased (or spray with nonstick coating) loaf pans at 350 degrees for 50-55 minutes. Makes two loaves.

Candy’s Note:
This is an excellent recipe. I have been making it for a long time.

When I have bananas that look kind of over-ripe, and I don’t have time to bake my breads right away, I take the bananas and put in the freezer, skin and all. When I am ready to bake, I thaw bananas, and presto, they are nice and soft, so there is very little mashing to be done.