Wednesday, November 19, 2008

buttermilk biscuits & slow cooker applesauce.



One of my weekly routines is skipping breakfast at home on Saturday mornings and heading out to the downtown farmer's market. My husband usually gets a breakfast burrito or a hash from a couple of carts, but I am quite loyal in buying a biscuit with honey, whipped butter, and fresh fruit from Pine State Biscuits' stand. Sure, their restaurant is on my side of town, but there is something different about eating my warm buttery biscuit outside while watching the hustle and bustle of people going by.

Yesterday afternoon, while cleaning out my fridge, I found a carton of buttermilk that needed to be used immediately. So, of course, what came to mind? Recreating my own flaky and buttery buttermilk biscuits at home. I have made biscuits many times at home (frequently using Bobby Flay's recipe), but I am quite sure that these were the best ones that have come out of my oven.

Instead of stuffing them with fresh fruit, they were piled high with homemade applesauce that I had made in my crock pot the following day. I was quite impressed with just how good the applesauce had turned out from being slow cooked all day long. The apples cooked down perfectly and the sugar and spices added such a nice flavor. Yum.



Southern Buttermilk Biscuits: recipe from RecipeZaar

Ingredients:

2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk (approx.)

Directions:

Preheat your oven to 450 degrees F.

Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk.

Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Use a round cutter (or the rim of a small glass) to cut into rounds. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.

Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake.

*Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.



Slow Cooker Applesauce: recipe also from RecipeZaar

Ingredients:

4 pounds tart apples, cored and sliced thin (I also peeled mine, but it's not required)
1/2 cup sugar
1/2 teaspoon cinnamon
1 cup water
1 tablespoon lemon juice

Directions:

Mix apples (about 12 cups) with cinnamon and sugar and put into crock pot. Pour water and lemon juice over apples.

Cook on low for 6 hours or high for 3-4 hours.

17 comments:

VeggieGirl said...

Comforting!

poeticajasmine said...

I just wanted to say hello...I've been browsing your blog for the past few weeks and oh my god... the best pictures of any blog--they are so pretty but they don't feel elite and unattainable, like some of the food blogs I've been looking at. I'm excited about making a bunch of the recipes I printed out for some out of town visitors this weekend. Also, its neat to read a blog from Portland, since I live there too. (maybe we'll run into each other at the Farmers Market one of these days!) Thanks for amazing looking food and the best autumn pictures I've ever seen.

Caviar and Codfish said...

Wow... never made applesauce that cooked for 6 hours before! Though it does sound delicious. :)

Maria said...

I love a good biscuit and even better with applesauce!

mllenoelle said...

You Portland folks are so lucky to have all those food stands. I just visited the city for the first time and was wowed by all the great food options you have!
I love the idea of the slow cooker applesauce, I will definitely have to give that a try with some of our homegrown MI apples... kudos :)

Megan said...

just made the biscuits for dinner and they are SO good! thank you for the recipe

Lael said...

I am never disappointed by your blog. The pictures and the writing and the recipes are so enjoyable. I am loving the idea of homemade applesauce...something my mom grew up making but that I haven't acquired the equipment to make in my little college kitchen. now, buttermilk buscuits...those are doable!

tamamoo said...

I can't wait to try both recipes. I do have a question on the applesauce though, how much does that make and how long can you keep it in the fridge? I have just recently started making my own applesauce and love it. I may never go back to store bought again.

Summer (designismine) said...

tamamoo: This recipe makes a lot, about a quart's worth. We had it with our dinner of potato pancakes and still had enough to put in 2 pint jars.

I don't know exactly how long it lasts, but my guess is about 2 weeks. It has lemon in it to preserve it, but since it lacks the canning process, I wouldn't trust keeping it in the fridge too long.

Monica said...

I made this applesauce the other day and it was delish!

GingerPickle said...

LOVE THIS BLOG!!!!
hey, what I do with dough recipes that require little handling is simply shape the dough into a rectangle and cut into equal squares... ya, the biscuits aren't round, but I never have leftover dough that needs to be reworked. I do this with pie crust too that I make into turnovers... so instead of half moon they are more rectangular!

Ellen said...

I also have some leftover buttermilk oddly enough (from some mashed potatoes), so I made these... so yummy! I added some homead cranberry jam and it was a delicious breakfast.

Meredith said...

You can just freeze the extra apple sauce in freezer bags and defrost when you want to eat it.

Willa said...

I make my apple butter in the slow-cooker, but make the applesauce in the microwave! I have been making a batch a week since October, when the good apples came in here in PA.

I'll have to try your biscuits- I haven't had good luck with them before. I do love home made biscuits, though.

Chava Malka Cooper said...

the last time i made applesauce i just cut up 3.5 kilo (7.7 lbs) of apples into chunks, put it on low in the crock pot for 8 hours and that's it! i never add sugar...

Michaela said...

So excited to try slow cooker applesauce! I've been thinking it would be a good idea for a while. That thought has now been confirmed.

Kerry said...

Just saw a Foodography show that featured Pine State. A couple of their secrets are, they freeze their butter and run it through a shredder (like for cheese, not paper) before putting it into the flour. Also they pat out the dough into a long rectangle then fold it over into thirds the same way you would if you were making puff pastry, this will make it puff up into flakey layers.

Also, on Applesauce, another thing you can use instead of cinnamon powder are 'Red Hot' candies. Super Tasty!