- Southern Buttermilk Biscuits

SOUTHERN BUTTERMILK BISCUITS

Yield 8-10 biscuits.

2 c all-purpose flour, plus more for dusting the board
¼ tsp baking soda
1 T baking powder
1 tsp kosher salt
6 T unsalted (very cold) butter
¾ c buttermilk (see note)

Preheat oven to 450°.

Combine the dry ingredients in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal (@ 6 pulses). Add the buttermilk and mix JUST until combined (do not overmix). Turn the dough onto a floured board. Gently pat (do not use a rolling bin) the dough out until it is about ½” thick. Use a round cutter to cut out biscuits. Place the biscuits on a cookie sheet with the biscuits touching each other (see note).

Bake for 10 – 12 minutes.

Note:

1. This is the original recipe which said to add more buttermilk if required
and I used at least ½ c more.
2. The recipe notes say that it is really important not to overwork the dough.
3. Apparently the biscuits rise more if they are touching (?).
4. These are the best (plain) biscuits that I have ever tasted.

- Tomato Bocconcini Pesto Panini

TOMATO, BOCCONCINI & PESTO PANINI


Yield: 6 sandwiches

2 large ripe beefsteak tomatoes
¾ lb fresh bocconcini
12 slices of your favorite bakery bread, sliced about ½ or ¾ inch thick
1 c pesto (see previous post)
Kosher salt
Fresh ground black pepper
Butter, at room temperature

Preheat your Panini grill.

Core the tomatoes and slice both the tomatoes and the cheese about ¼ inch thick.

Place the bread slices on a work surface. Spread each slice evenly with pesto. Place a layer of cheese (about 2 slices) on half of the bread and cover with a layer of tomato. Sprinkle the tomato with salt and pepper. Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with softened butter. Grill the sandwiches in batches on the Panini grill for 2 to 3 minutes, until the cheese starts to ooze. Cut each sandwich in half and serve warm.

- Pesto

PESTO


¼ c pecans
¼ c pine nuts
3 T diced garlic
5 c fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground black pepper
1½ c good olive oil
1 c freshly grated Parmesan cheese

Place both nuts and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt & pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is puréed. Add the Parmesan and purée for a minute. Use immediately or store the pesto in the fridge or freezer with a thin film of olive oil on top.

Notes:

1. The original recipe called for walnuts, which I do not like, so I substituted the pecans. If you like walnuts I am sure they would be great.

- Whole Wheat Goldfish Crackers

WHOLE WHEAT GOLDFISH CRACKERS

Yield: About 100 tiny crackers
1½ c coarsely grated sharp cheddar
4 T butter
½ c whole wheat flour
¼ c all-purpose flour
⅛ tsp onion powder
⅛ to ¼ tsp table salt

Preheat oven to 350°F.

Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.

If the dough feels warm or soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased cookie sheet with a 1/2 inch between them. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.

- Gluten-Free Muffins

GLUTEN-FREE MUFFINS

Yield: 12 large muffins

3 bananas
2 eggs
½ c raw sugar
½ c creamy peanut butter
1¾ c white rice flour
2 tsp baking powder
1 tsp baking soda
1/3 c butter (melted)
½ c buttermilk
¾ c chocolate chips
Preheat oven to 350°.

Mix first 4 ingredients in a food processor. Blend for 1 minute. Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along with the butter and milk. Blend well. Add the chocolate chips and press "pulse" once or twice. Ladle the batter into muffin tins lined with paper liners, filling each liner to the top. Bake for about 16 minutes, or until the muffins are firm to the touch. Top with drizzled chocolate if desired. Cool and serve.

Notes:
1. I made these today for some ladies who are on a gluten-free diet and they said that they were really good.
2. Don’t be afraid to fill the muffin liners to the top, these don’t rise as much as other muffins made with flour.
3. If dairy products are a problem, use ½ cup rice milk mixed with 1 teaspoon lemon juice in place of the buttermilk.