Chicken and Buttermilk Biscuits (Page 2 of 3)

Hi Amy,
Ill hopefully get to type this without interruptions girll  Its busy here this  weekend.
Ok i use Avoca brown bread recipe. Avoca is a shop/ deli. restaurant 5 mins from me here. There food is very high quality. Delish always. A wee bit more expensive but lovely as a treat. This is there   brown bread recipe.
{ Amy in my kitchen press / larder i keep dried gogi berries, linusit seeds, mixed fruit and                                           
   nuts, sesame seeds, and sunflower seeds.
i add a handful of some of these ingredients when baking bread instead of Bran and wheatgerm.. I also double up the ingredients to make more  bread which i then  slice when cool and freeze if i have no callers  ]

Ingredients 
6 oz. white flour                         
11 oz. whole wheat flour             
3 Tbsp bran
2 Tbsp wheat germ
2 heaping tsp. baking powder
1 tsp salt
1 1/2 tsp molasses
1 - 1 1/2 pints whole milk

Directions 
Preheat your oven to 400 degrees.
Generously oil an 8" x 5" loaf pan. Dust it with dried breadcrumbs.
Mix the dry ingredients in a large bowl. Add the molasses and stir in enough milk to give the batter a "moist but not sloppy" texture.
Turn the batter into the prepared pan and shake to level.
Bake somewhere between 6 to 20 minutes, keeping an eye on the bread to see when it has risen.
When it has risen reduce the heat to 325 and continue to bake for another hour.
run a knife around the inner sides of the pan to loosen the bread and ease it out.
If, when tapped on the bottom the bread sounds hollow, it is done. Otherwise place it back in the oven just on the rack without its pan, and bake a bit more, until it passes the "hollow test", about 10 to 15 minutes.
Slice to serve and accompany with softened butter...

Here's the simplest recipe for delicious toffee.. Place One can of unopened  sweetened condensed  milk into a saucepan of boiling water. Leave for about 3 hours. Allow to cool.  Its Lovely served with pancakes. Or place cool toffee on a biscuit base-  Melt some good quality eating chocolate. Pour over toffee- chill and cut in squares. Guaranteed a winner.. Its also a very easy way to make banoffi. by just adding bananas.

Roger ! ill leave a key for you as ill be with Amy scoffing those delicious Molton chocolate cakes . I dare not ask for that recipe as my cholesterol would skyrocket.

Old Doll.

Doug... I KNEW there had to be a simple solution to the buttermilk issue!  Yogurt makes total sense!  I never had Turkish style Baklava ... I did create a baklava once with chocolate, coconut, and cashews and it was fantastic!

Ok, so scones are very much like buttermilk biscuits then, just a bit sweeter ... every time I've tried to make them they've come out very dry with the recipes in my cook book.  Now that I know how their texture is supposed to be I think I can figure these out! 

That brown bread sounds fantastic!  I can already guess how it's going to taste... yes, I will have to make that for certain! 

Lena... yes, I am an earth sign, Capricorn   Old before my time, but getting younger each day I age!  LOL!  I keep the calories off by chasing around a 5 and 2 1/2 year old all day long and taking care of everyone in the house (5 people, 2 dogs) on top of running my little salon in the house.  My mom did a little bit of baking, sewing, and chocolate candy making at home (and taught me what she knew) when I was a kid... and when I was a teenager I learned about yeast breads in school and fell in love!    I am more of a "Suzie Homemaker" than anyone I know.  LOL!  I don't sew our clothing however, just the Halloween costumes!  ha ha!

OH BTW... I am addicted to Chocolate.  What gets you with those little cakes is the butter... but I suppose it's not any worse than the biscuits! 

Hahhahahahaah Segosha,

I made another double batch this morning for visiting friends from the Wee North. I tell you they waded into them lol.
Mekidsmom will be pleased to know they took the recipe home with them plus what was left of the biscuits. They eat wheaten bread a lot up North, so now its "buttermilk wheaten Biscuits" Good recipes will travel.

Love to you and gem.

Old Doll.

I have to assume that all of it came originally from soda bread... transformed into scones, and further more transformed into "Southern Buttermilk Biscuits" ... and then NELA had another similar recipe they do down in Louisiana ... we all have Ireland to thank I'm sure for starting the whole thing... so I'm glad to have given it back to Ireland all "new and improved"!  LOL!

Ah Jeez Mekidsmom,

I always had a small rear but, them buttermilk scones are addictive girl. Ill soon be called ,
"Old Doll lardy Ass ! if i keep this up. You know i have a low tolerance for white flour. maybe because brown was really my staple for so long. The buttermilk scones are such a treat.

Heres a wee something i like to cook and eat.
Brown Pitta Pizza.

Chop and stir fry any vegetable you or your family like. Using whatever herbs you like also.{ Use Virgin olive oil.}
I use cumin, oregano, and  fresh basil. Add chopped ham and pineapple OR Chorizo or whatever you like.

Split pitta breads. Spread  the inner with tomato base sauce.{ I like Loydd Grosman  sauces]
Place pitta breads on aluminum foil.. Fill with prepared veg] cover with shredded mozzarella OR grated cheddar cheese and some split kalamata olives.
Place in heated oven for 15 minutes.
I dont like the dough on pizza, unless its very thin dough, so this is a good option. I love this with home made hummus.

Large can chick peas. leave some juice.  Add Juice of 1 fresh lemon. 1 tablespoon of  natural dark tahini. 1 small clove of garlic. hint of coriander.
Whizz all in a blender.  Its  lovely as  a dip, also with chips or veggie strips. Full of protein..

Baking more scones tomorrow Ive another  irish recipe for you to try, no time now to do it. Im away to my shower and leaba [ Bed}
Nite nite.

Old Doll.
Ps. while your doing all this cooking. Play the best music you like. makes life and  everything a doddle.

Medkidsmom! ya cant get any more irish then this bread.
Did you ever bring potato cake
in a basket to the school,
Tucked underneath your oxter
with your book, your slate and rule,
And when teacher wasn't looking
sure a great big bite you'd take,
Of the flowery flavoured buttered
soft and sweet potato cake."
Boxty Bread.
1lb (450g) Raw Potatoes (peeled and grated) Then wring tightly  in a linen tea cloth to remove excess water and starch ] dont worry about the raw potatoe changing colour. Nae bother!
Add  1lb (450g) Cooked Mashed Potatoes
1lb (450g) Self Raising Flour
2 Teaspoons Baking Powder
2 oz. (60g) melted Butter
2 eggs.

Mekidsmom. "No woman is an Island " use any  electrical gadget  you can get your hands on to make it quick and easy... leaves more  time for guitar practice !

Heat pan, bacon fat is the best to cook them in for great flavour.. Every woman worth her salt here, had a  large Varsity Jar. All the fats would be drained from the cooked  meats and strained into these jars for there boxty making  to get full flavour.. The jelly left  at the bottom would be added to gravies and soups... Now a days i wouldnt do this. The meats  now are  full of a nice word beignning wit C ends in P !!

You can then make big rounds the size of your pan. or small ones  like pancakes. My Mam and the older woman here made a quick cross at a point in cooking, it would then cut like triangles. Usually 2 portions  per person.
This  vid is the nearest on the tube to what we do. Theres another guy on there, "Irish  lad god bless him" Cannot understand a word he is saying "Ah thats Leitrim for ya.!!! Only kiddin in case my relations read this post.
The above recipe  hails from County Cavan ions ago.

http://www.youtube.com/watch?v=E6vhJd-yg24

Ps . next week wheaten scones lads .

Ah Boxty . . . . last tasted at a Ceili in Fermanagh 25 years ago!

We also have "Fadge" or taty bread in the North http://www.recipezaar.com/recipe/Irish- … akes-21371 Would it be anything akin to potato pancakes ?

I'd appreciate a recipe for Hush Puppies if you have one?

Well... Boxty comes up in the explanation of Potato Pancake:  http://en.wikipedia.org/wiki/Potato_pancake

I just take some left over mashed potatoes... add some seasonings (a little minced onion, garlic, salt, paprika) and eggs... mix it up to a thick slurry and fry in butter in a pan.  I like them crispy and a little salty, the kids put ketchup on them.  I have had "Potato Pancakes" at restaurants that tasted more like a traditional pancake with potato in it and it's served with apple sauce ... I THINK they do that in the south?  That sounds a little more like your Boxty Bread.

Hushpuppies are another southern goodie but they can be had in any GOOD "Fish and Chips" restaurant... basically it's deep fried cornbread.  I have never made them although I do have recipes in my cook books.  I can look and see what I have StranSongs!  http://en.wikipedia.org/wiki/Hushpuppy

I will see what I have for Cheese Cake Old Doll.  I will probably have to make one so I can adjust the recipe a little however before I share (yes, that's how I cook... to me a recipe is just a guideline and hardly ever a rule LOL).  I am a little picky about my cheese cake... I like it on the DRY side and that's hard to get but I did make it from one of my cookbooks (and a few tweaks) and it came out perfect.  I'll start my shopping list now (everyone will be THRILLED to know I'm making it and when they hear why they'll probably come up with more ideas of things for me to make and turn into a shareable recipe!).  My mom has a recipe for cheesecake that is VERY wet... it cooks up with two distinct layers and has sour cream in it.  I'll have to see if she'll bring it with her next time she comes! 

I suppose my Buffalo Chicken Wing Soup would be a pretty American dish.  In fact... it's something that you can't just get anywhere and I looked up recipes and kind of created my own version.  I lived in the Buffalo, NY area as a kid (where "Buffalo Wings" hail from).  Mind you... my recipe is pretty much "guess work" because I do this type of cooking by eye not measurements, however last time I made it I tried very hard to pay attention to what my eye was seeing and "guess" at what the measurements would actually be!    Using these measurements, you'll have a "medium" wing taste.

2 cups (about) cooked chicken
(or fry up about 5 Chicken Drumsticks in oil - see below)
1/8-1/4 tsp cayenne pepper (crushed red pepper)
5 Tbl Hot Sauce (or more, to taste)
1 sm onion (diced/chopped)
3 lg cloves garlic (diced/chopped)
3 ribs celery (diced/chopped)
2 Additional ribs celery left uncooked for topping (diced/chopped)
1/8 tsp salt & pepper
1/4 tsp parsley
1/4 tsp basil
1/2 - 1 cup milk
2 cups chicken stock
(I like 2 cups of water and 2 teaspoons "Better than Bullion" brand)
1/4 Cup Butter
2-3 Tbs flour
Crumbled Blue Cheese

In a stock pot, melt the 1/4 cup butter.  Brown the garlic and diced onion.  Once this starts to brown, add in the 3 ribs of chopped celery.  Cook until the celery is translucent.  Add in the spices (cayenne pepper, salt, pepper, basil and parsley).  Add flour and create your rue.  Cook until the flour starts to brown.  Add the milk and stir until it begins to thicken.  Next add the chicken stock. Keep stirring until everything comes together and turn down the heat to a simmer.  At this point you can add in your hot sauce.  Simmer for a while and you prepare your chicken.  If you feel this needs more kick, wait to add it until after it has simmered for a while (about 20 minutes) as the flavors will intensify a little as it cooks.  Taste as you go... the hot sauce adds the "tang" of a wing with a little kick, the cayenne pepper adds that spice to the back of your throat. 

If you are using prepared cooked chicken, cube it up!  You can use left overs here, or for a short cut purchase a pre-roasted and seasoned chicken from the grocery store for about $5.00.  Some suggest just poaching chicken IN the pot at this point and cook it in the soup while it simmers.  They then take the chicken out, shred it and put it back in.  That's ok if you want to, but I don't like shredded chicken in this dish, it just doesn't feel authentic.  I like to use about 5 drumsticks because they are always a cheap buy at the grocery store (you can't go wrong for $1.20 per pound).  Sooo... butterfly the drumsticks.  In a cast iron pan (or large frying pan) add about 1/2 inch of your favorite frying oil.  Place the drumsticks in the pan fat side down.  Cook until no pink remains turning occasionally to prevent burning and encourage even browning.  When finished, the outside should be crispy and browned and resemble a freshly deep fried chicken wing.  FLAVOR!  Pull chicken off the bones and cube.  If you find that the chicken isn't completely cooked, simply return it to the pan and finish frying it.

Taste your soup... delicious huh?  At this point you can add more kick with your hot sauce and cayenne pepper if you desire (or you can let your guests add their own at the table).  Add the chicken just before serving and give it a good stir in (this keeps those crispy edges from getting too soggy).  Serve in bowls and top each with a generous amount of raw chopped celery and crumbled blue cheese.  My homemade "Red Lobster style" Cheddar Bay biscuits go great with this.  My husband prefers to place his soup directly on top of his broken biscuit.  Happy eating... have a glass of milk too!

The new oven is fantastic!  The old was just a basic run of the mill range with no bells or whistles.  The new one is SOOO much nicer!  You and the new oven have inspired me my friend!  I'll be making the Buffalo Chicken Wing Soup Tuesday... so I'll check my recipe for correctness and actually try to measure a little more to be certain.  I'm making a dry cheese cake today.  I'll have my Mother bring her recipe with her Tuesday when I see her and get that copied for you!   

I did a little searching, and it's so funny to find that everything I can think of here that is considered "American" is really just a recipe that someone brought from somewhere else and introduced to America and then the dish got it's name as hailing from a certain area, or the person who brought it over.  American food is as much a "melting pot" as America is!  I LOVE Sponge Candy, and it's very popular in Buffalo NY.  I did some searching on it... and elsewhere around the world it's called Honeycomb Toffee or Hokey Pokey!  We make it, cool, then cut into squares and cover with chocolate and sell by the pound along with other chocolate goodies like chocolate covered cherries and such in candy shops!   

My mom is experimenting with a healthy brownie recipe she got from some television show... it contains black beans.  She's certain if you put enough chocolate in with anything it will have to taste good.  I'm not so sure ???  She purchased Agave Syrup to put in it rather than sugar.  It tastes a bit like honey with mild molasses undertones.  I imagine it's probably 3 times more expensive than honey or molasses!

Bass Viking!  How nice of you to stop into our little "kitchen" LOL!  You probably could make the wing soup with cooked chicken breast and use some type of healthier oil (sunflower oil???) in lieu of the butter for the rue.  Up the cayenne and you've got yourself a metabolism kick (yes, spicy foods supposedly give you a weight loss boost!) 

I would absolutely stay away from the buttermilk biscuits if you're working on losing weight... I think just LOOKING at the recipe will gain you a few pounds!  LOL!

Hi MKM,  OK not apple pie....  although "pie" is not widely familiar to most of Europe.  It likely originated somewhere in the UK!
But for something typically American and Southern, how about Pecan Pie?  All the ingredients should be readily available most everywhere (with the possible exception of the Pecans) and Walnuts could be a suitable substitute for the Pecans in regions where the former are not available or economical, Almonds would do nicely as well.

The recipe I use is as follows:

1 9" uncooked pie crust (your favorite recipe or pre-made)

preheat oven to 350 F

1 Cup dark Corn Syrup, or 1cup light with 1 Tbsp of Molasses added.

3 eggs

1 Cup Sugar

2 Tbsp melted butter

1 Tsp Vanilla

1 1/2 Cups Nut meats halved or chopped (your preference)

Mix first 5 ingredients well in a bowl of sufficient capacity, add nuts and mix well.  Empty contents into the shell and bake 60-70 minutes until cooked through.  Interior temp should be 200F.  Basically this is a custard so judge your cooking time accordingly.  I usually start with the oven at 400 and turn down to 325 upon putting the pie(s) inside.  The higher initial temperature helps prevent the crust from getting soggy on the bottom.

Caution!  This is a diet buster for sure... but you should make two, because one is never enough!

Enjoy & Take Care;
Doug

Ahhhh.  There are two things that I must do before long.

1. Head to Leesburg Restaurant in my town in Virginia.  It's been there since the mid-1800's and they make some pretty fantastic bisquits with sawmill gravy.  Plus the owner is a dear friend, so I get to have a nice chat too.  Perhaps some day I will take on the challenge of bisquits baked over a fire in a cast iron dutch oven.  Perhaps I will expand the capacity of my camp kitchen to something more predictable. 

2. Cry, because I can never again this side of heaven enjoy my Gram's soda bread.  She was a good and fine Irish woman from the Barr clan.  I didn't much care for the things she did to perfectly good beef (what did the cow ever do to her), but oh that soda bread.  I will be trying Old Doll's recipe, as Gram's is lost to the years. 

- Zurf