Makes 8 biscuits
2 cups all-purpose flour (I used Martha White self-rising flour)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup cold salted butter, cubed
1 cup whole buttermilk, divided
1 tablespoon salted butter
Preheat oven to 425 degrees
In a large bowl mix all dry ingredients whisking them together.
Cut in the cold butter using a pastry blender. The mixture should be crumbly.
Add the buttermilk 1/4 cup at a time slowly until the dough becomes moist.
Knead the dough until it is fully combined together.
Lightly flour a cutting board and roll the dough out until its 3/4 inch thick.
Fold over the dough and roll out again to be about 3/4 inch thick.
I used a 1/2 measuring cup to cut the dough so that each biscuit would fit into a Lodge mini cake pan but can also be done on a large skillet or flat cast iron pan.
Bake until golden brown. Around 19 minutes.
When done lightly coat the top with the butter.
Cut in half and drizzle honey on the biscuit. This is also really good with gravy.
Credit: Adapted from Cast Iron Baking Magazine Buttermilk Biscuits (Page 15)
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27