Sunday Baking

if there are two things of which there are endless variations of recipes that i will try to make each and every variation, it’s brownies and biscuits. most biscuit recipes that i have used always say “don’t knead the dough too much, don’t overwork it” but this one calls for kneading and folding and in general a lot of roughhousing with the dough but guess what? it is by far my favorite variation of a biscuit recipe. these biscuits baked up tall and fluffy and went perfectly with some sausage gravy (and later as a snack with butter and strawberry jam). also on deck for today was a recipe from the latest issue of Bon Appetit that i’ve had my eye on since i received the issue in the mail. i look for any and all excuses to bake with buttermilk and this recipe for buttermilk spice cake used up my always leftover supply as well as the dried star anise i purchased for last week’s pho. it’s soft and fluffy and lightly spicy. i think it’ll make a great lunchbox cake this week.

Homesick Texan’s Buttermilk Biscuits
recipe from Brownies for Dinner

You Need:

2 cups flour
1 Tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 stick butter, chilled and cut into small pieces
3/4 cup buttermilk

heat the oven to 450. lay some parchment paper on a baking sheet. or grease one. whatever, man. whisk together the dry ingredients. cut the butter in until everything is well incorporated and looks like small crumbs. make a well in the center, and pour in the buttermilk. mix it all together until it comes together into a sticky dough. plop this onto a floured surface and knead it together for a minute until the dough gets non sticky. spread some flour out if it gets sticky in the process of kneading. shape it into a ball, hitting it with a rolling pin and turning it and folding it. roll the dough out until it’s about 1/4 inch thick. fold it in half. cut the biscuits out from the folded dough. place on the baking sheet and make sure they’re touching. bake for 10-12 minutes or until golden brown.

Buttermilk Spice Cake with Apple Compote*
recipe  from the March issue of Bon Appetit

*the original recipe in the book calls for a pear compote. i had apples on hand instead so i used them

You Need:

2 Tablespoons sugar
1 Tablespoon lemon juice
large pinch of salt
2 apples, peeled, cored, and diced up

heat the sugar, lemon juice, salt and diced apples together. cook until the apples have softened. set aside or keep covered in the fridge.

Buttermilk Spice Cake:
1 cup plus 1 Tablespoon flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1/8 teaspoon ground star anise
1 stick softened butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla (or a 3-inch piece of vanilla bean as the original recipe asks for)
1/4 teaspoon lime zest
3/4 cup buttermilk

preheat the oven to 350. grease a 9 inch round cake pan with 2 inch sides. lay a round of parchment on the bottom of the pan. grease it. in a bowl, sift together the flour, cornstarch, salt, baking powder, baking soda, allspice, ginger, pepper, star anise together. in a mixer, cream the butter until fluffy. add in the sugar, mix well. mix in the eggs, one at a time. add the vanilla and lime zest. add the buttermilk and the dry ingredients in batches, alternating between the two. scrape the batter into the pan. bake for about 30 minutes, or until the cake tests clean. let it cool about 10 minutes, then invert it onto a serving platter. the magazine suggests serving it with the compote with some powdered sugar dusted on top of the cake with a dollop of creme fraiche on top.



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5 responses to “Sunday Baking

  1. Joy

    want. biscuits. now.

  2. Thanks so much for reading Bon Appetit! We’ve added a link from our site to your post because we want our readers to see your version. Loved the post. -Emily, Bon Appetit Web Editor

  3. Pingback: my favorite meal of the day « Food Food Food!

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