Homemade buttermilk biscuits

Homemade- buttermilk- biscuits

 

Homemade buttermilk biscuits

 

 

 

Ingredients:

 

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

¼ teaspoon baking soda

7 tablespoons unsalted butter, chilled in freezer and cut into thin slices

¾ cup cold buttermilk

2 tablespoons buttermilk for brushing

 

 

 

DIRECTIONS:

Step 1 Preheat oven to 425 degrees F (220 degrees C).

Step 2 Line a baking sheet with a silicone baking mat or parchment paper.

Step 3 Whisk flour, baking powder, salt, and baking soda together in a large bowl.

Step 4 Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.

Step 5 Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.

 

 

Step 6 Turn dough onto a floured work surface, pat together into a rectangle.

Step 7 Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.

Step 8 Roll dough on a floured surface to about 1/2 inch thick.

Step 9 Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.

Step 10 Transfer biscuits to the prepared baking sheet.Press an indent into the top of each biscuit with your thumb.

 

 

Step 11 Brush the tops of biscuits with 2 tablespoons buttermilk.

Step 12 Bake in the preheated oven until browned, about 15 minutes.

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Chicken Bacon Ranch Potato Bake

 

Chicken- Bacon -Ranch -Potato- Bake

 

 

Chicken Bacon Ranch Potato Bake

 

 

 

Ingredients:

1/2 cup olive oil

1 tsp salt

1 ranch dressing mix (dry powder)

14 medium potatoes, cubed (3-4 cups frozen tater tots)

3 chicken breast, cubed

2 1/2 cup shredded cheese

1 cup crumbled bacon

1 cup green onions, chopped

1 tsp black pepper

 

 

 

 

Directions:

Preheat oven to 500°F. Spray 9×12″ baking dish with cooking spray. In a large bowl combine oil, salt, pepper and ranch dressing mix. Add the potatoes to the oil mixture and toss well. Spoon potatoes into a large baking dish. Leave as much oil mixture behind as possible. Roast potatoes until crispy, about 1 hr. Stirring every 15 minutes. Cut raw chicken into bite size pieces. Add to oil mixture and toss well. In a separate bowl mix the cheese, bacon and onion. When potatoes are crispy, remove from oven. Lower temperature to 400°F. Top potatoes with raw chicken & cheese mixture. Bake for another 15-20. Allow to cool for 10 minutes. Serve with sour cream or ranch dressing and enjoy.

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