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13
BUTTERMILK BISCUITS
Makes 20 to 22 biscuits
INGREDIENTS
2 3/4 cups all-purpose flour
1 1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons salt
1/4 teaspoon baking soda
10 tablespoons (5 ounces) chilled unsalted butter, cut into small pieces
1/4 cup minced onion
1 tablespoon chopped fresh or 2 teaspoons dried thyme
1 cup buttermilk
1 or 2 tablespoons milk or cream
1/4 cup grated Parmesan cheese, optional
METHOD
1. In a food processor fitted with the steel blade, combine the flour, sugar,
baking powder, salt, and baking soda. Add the butter, onion, and thyme,
and process until the mixture resembles fine meal. With the machine
running, pour the buttermilk through the feed tube, just until the dough
comes together.
2. Turn out onto a well-floured work surface and knead lightly into a round
ball. Roll out the dough to about 1-inch thickness, and with a 2-inch
cookie cutter, cut out as many biscuits as you can. Repeat this procedure
until you have used all the dough, giving you 20 to 22 biscuits. Arrange
the biscuits, as cut, on two parchment-lined baking trays. Refrigerate for
at least 1 hour, up to 24 hours.
3. Preheat the portable oven to 350°.
4. Brush the top of each biscuit with milk or cream and sprinkle with the
Parmesan cheese, if desired. Bake one layer at a time for 25 to 35
minutes, until lightly golden. Serve warm.
PRESENTATION
Delicious by themselves, these biscuits are great with soup or served with butter and
honey, or your favorite preserves.
12
CORN MUFFINS WITH JALAPEÑO
PEPPERS AND FRESH ROSEMARY
Makes 12 muffins
INGREDIENTS
1 medium ear of corn
16 tablespoons (8 ounces) unsalted butter
3 small jalapeño peppers, finely chopped
2 teaspoons chopped fresh rosemary
2 packed tablespoons light brown sugar
1 egg
1 teaspoon salt
1 teaspoon baking soda
1 cup all-purpose flour
1 cup stoneground cornmeal
1 1/4 cups buttermilk
METHOD
1. Preheat the portable oven to 425°.
2. Cut the kernels from the ear of corn. Set aside.
3. In a saucepan, melt 1 1/2 tablespoons of the butter. Brush medium-size
muffin tins with some of the butter and set aside. Add the jalapeño
peppers to the remaining butter in the pan and cook slowly for 1 minute.
Remove from the heat. Add the corn and rosemary to the pan with the
peppers and set aside.
4. In the bowl of an electric mixer, cream the remaining butter with the
sugar, then add the egg and mix well. Scrape down the sides of the mixer
as necessary. The mixture should be light and fluffy.
5. Mix together the salt, baking soda, flour and cornmeal. Add to the mixer
a quarter of the flour mixture, then a quarter of the buttermilk, mixing well
after each addition. Continue with alternate additions of flour and
buttermilk until all has been used.
6. Stir in the jalapeño and corn mixture.
7. Spoon the batter into the muffin tins until they are three-quarters full and
bake for 18 to 20 minutes. A toothpick inserted in the center will come
out clean.
8. Let the muffins rest in the tins for about 5 minutes, then remove them
from the pan.
PRESENTATION
Place in a napkin-lined basket or bowl. Serve hot with fresh unsalted butter.