My favorite biscuits are Baking Powder Biscuits from Kraft (https://www.myfoodandfamily.com/recipe/051722/baking-powder-biscuits). Out of all of the recipes I have ever tried, these always turn out fantastic. So, I thought I would try to adapt that recipe for my sprouted grain flour. I think I have a winner!
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix the dry ingredients. Grate the frozen butter into the flour and, using a fork, coat the butter with the flour. Add the buttermilk and mix until almost all of the flour in incorporated (do not mix too much or the biscuits will be dense).
Sprinkle flour on your countertop and scoop out the biscuit dough. Gently fold the dough until it becomes more solid (roughly 20 times), only adding flour to prevent it sticking to your hands or countertop. Pat flat so the dough is at least 1/2 inch thick.
If you want circles, cut with any item that is at least 2 inches round (a biscuit cutter, a drinking glass, an empty food can, etc.). If you want squares, just cut with a knife. Place biscuits on the parchment-lined baking sheet an bake for 8 to 12 minutes (until the edges start to brown). Let cool a few minutes, then split with a fork (use the tines of a fork to split the biscuit instead of a knife). Serve.
Since the sprouted grain flour is more like whole wheat flour (make sure you watch that video here: Sprouted Grain Flour), that’s the recipe I ended up using. I tried one written for all purposed flour and it did not work at all! This video is almost the entire process, including hand kneading, but in the description I included a link so you can fast forward past my kneading (and rambling).
In a large bowl, add the first 6 ingredients, about half of the flour, and the yeast. Mix for about one minute.
Optional step (I did this): for enhanced flavor and texture, allow the batter to sit for 15-30 minutes until it becomes bubbly.
Mix in the rest of the flour, a little at a time (about 1/2 cup at a time) until the dough pulls away from the sides and bottom of the bowl. You may not need all of the flour. On a lightly floured surface, place the dough and begin kneading in the rest of the flour until the dough is smooth and elastic. Divide the dough into equal portions. Shape into loaves and place in greased loaf pans. Cover and let rise until doubled (about 1 hour). Bake at 350 degrees F 30-40 minutes (or until the internal temperature reaches 190 degrees F).
Mixer instructions:
In BOSCH mixing bowl with dough hook and dough hook extender in place, add forst 6 ingredients, about half of the flour, and the yeast. Mix on speed 3 for about one minute.
Optional step (I did this): for enhanced flavor and texture, allow the batter to sit for 15-30 minutes until it becomes bubbly.
Increase to speed 2. Continue adding remaining flour, a little at a time, until dough pulls away from the sides and bottom of the bowl. You may no need all of the flour. Knead on speed 2 for 6-8 minutes, until dough is smooth and elastic. Lightly oil your hands and counter. Divide the dough into equal portions. Shape into loaves and place in greased loaf pans. Cover and let rise until doubled (about 1 hour). Bake at 350 degrees F 30-40 minutes (or until the internal temperature reaches 190 degrees F).
I can’t believe I didn’t post about this! I made homemade corned beef last year, leaving out the sugar and the pink salt, and it was fantastic! I thought, well, I could make this, then can it so I know exactly where it came from and what was in it. I haven’t gotten around to canning this because it usually doesn’t last that long!
Anyway, if you are interested (I wanted to see if I could and I did), here is how I did it:
Mix all of the other ingredients, ensuring the salts dissolve.
Remove as much fat as you want, leaving a minimum of roughly 1/4 to 1/8 inch.
Place your meat and the brine in a container that will allow the meat to remain submerged. Submerging the meat is key to proper curing. Exposure to air introduces bacteria. I prefer plastic freezer bags. This allows me to actually remove all of the air and turn the meat with less mess.
Place the container in the refrigerator for a minimum of 5 days, with 7 being preferred. Turn once per day. Now, it’s ready to cook or freeze.
To Cook:
Place the meat in a large pot along with enough hot water to cover it by at least 1″ and put the lid on. Turn the heat to medium, bring to a low simmer and keep it simmering for 30 minutes. If you boil it, it will get tough and shrink. Beware that the meat is cold, so when it warms the water will slowly move from simmer to boil. Keep an eye on it and try not to let it boil.
After 30 minutes, dump out the water and cover 1″ over the meat with fresh hot water. Bring to a low simmer again, this time for 3 hours or until it is fork tender. Keep the meat submerged with a small plate.
For Corned Beef and Cabbage dinner, remove the meat and let it rest. Now add sliced carrots, potatoes, and cabbage to the cooking liquid. Simmer until the carrots are tender.
Slice the meat across the grain and serve.
Keywords:
corned, beef, brisket, pastrami, home, made
And here is how to can it (ever since I canned that chicken, I prefer raw canning meats):
Here’s my recipe for Fish-Free Worcestershire Sauce. I hadn’t realized there were anchovies in Worcestershire sauce until I developed my seafood allergy, so I scoured the internet to find replacements. I’m sure there are some commercially available ones out there now but I’m telling you, this tastes EXACTLY like Worcestershire sauce!
I found the tamarind paste at an Indian (Asia) grocery store locally. I had eaten some Mexican tamarind candy before, looked at many Mexican grocers and no one knew what I was talking about. I walk into the Indian grocer, ask for tamarind paste, he says, “Sure! Right over here.” I could have hugged him! The amount of ingredients can be played with but the most important are the tamarind and vinegar. Tamarind is what gives Worcestershire sauce it’s unique flavor and color.
The amount of ingredients can be played with but the most important are the tamarind and vinegar. Tamarind is what gives Worcestershire sauce it’s unique flavor and color.
Ingredients
Instructions
Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag.
In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce and the tamarind. Bring to a boil, reduce heat and let simmer for 45 minutes.
Mix together the salt, the curry powder, the kalamata olives with the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a quart jar. Cover with plastic wrap (to prevent the vinegar from degrading the lid), lid and ring.
Place in the refrigerator for two months, shaking occasionally. Place a small holed strainer over a bowl and strain the liquid. Squeeze the spice bag over the strainer and discard. Bottle the sauce. Keep in the refrigerator and shake well before use.
For years, I have been told that the perfect replacement for buttermilk is milk with 1 teaspoon of lemon juice or vinegar added to it. That’s all I had been using in recipes that require buttermilk. I never knew there was a difference because I did not have anything to compare it to. The first time I tasted buttermilk was when I was 4 years old (the flavor left that large of an impression). I decided from that day on I would never have buttermilk in my house.
So, 37 years later I’m surfing the internet looking for the “perfect” pancake recipe. I found this one:
Heat electric griddle to 375° (or medium heat for a non-electric griddle). Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
How could I go wrong with a recipe from a website called “Perfect Pancake”? So, I made the recipe with my tried and (what I thought was) true buttermilk replacement. The batter was so thin I ended up adding at least one more cup of flour and the resulting pancakes were too ‘flour-y’. I thought I was just doomed to not have good pancakes (since I refuse to buy pancake mix).
Then, my husband broke down and bought some buttermilk. His mother always cooked with buttermilk but I can be one stubborn woman. I hate buying one item (or ingredient) that will only be used for one recipe.
So, we made the recipe as written and wouldn’t you know these were/are the best pancakes I have ever made! They also make the best waffles! So, I have been on a buttermilk kick!
I had never understood what buttermilk was. I know traditionally it was the milk left over from the process of making butter but also knew that is not what we buy in the store. That’s when I found this web page:
Thanks to this web page, I have made one and a half gallons (it would have been even more but we needed to have waffles last night before the latest batch was finished … had to use 3 cups of the store bought buttermilk for the recipe) from a half gallon container.
So now I am hunting around for recipes that call for buttermilk. I found one that I just had to try:
From “Betty Crocker’s Picture Cook Book – Revised and Enlarged” circa 1958:
“Delicately soft and cake-like” is the perfect description for these cookies. They are VERY soft and have the consistency of a flattened cupcake. They are also very mildly flavored. I’m not sure what I expected prior to making this recipe but know I did not get what I wanted. I did not like the cinnamon on top but I’m not sure what I could have replaced it with so I would really like these cookies. I will not make this recipe again but thought I would share … I’m sure some will like this recipe.
I will not give up my search for buttermilk recipes! I’ll share more as I find them!
