Buttermilk Biscuits & Salted Molasses Butter

Sam and I celebrated my birthday at Seersucker in Carroll Gardens this year. Robert Newton, Seersucker’s chef/owner, is from Arkansas, so he makes incredible southern food. We ate fried oysters and red eye gravy and grits. It was heaven. Dinner started with these delicious biscuits and MOLASSES BUTTER. We gobbled them up and I knew I had to recreate them soon!

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We topped these biscuits with thinly sliced maple ham for an Easter feast. You can see our whole Easter brunch spread here.

Buttermilk Biscuits

You’ll need:
7 cups cake flour
3 tbs baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
3/4 cups vegetable shortening (or lard if you’re into it)
3 cups cold buttermilk
4 tbsp melted butter
To make the biscuits:

Preheat your oven to 425˚F. Line a sheet pan with foil and brush that with butter (or spray!).

In your stand mixer, add the dry ingredients and mix. If you’re worried about cake flour, here’s a tip: Cake flour is just all-purpose flour with cornstarch. Replace 2 Tbs per each cup of flour with cornstarch and voila! Once the dry ingredients are mixed, add the shortening, mixing until the flour looks like pebbles. Add the cold buttermilk and mix well.

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Turn your dough out onto a well-floured surface. The dough will be wet, but I didn’t even need to use a rolling pin to get these to the right thickness. You want your dough to be about half-inch thick.

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Use a biscuit cutter (or a cup if you’re a simple girl like me) to cut out ~12 biscuits.

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Place the biscuits on your foil-lined sheet pan, allowing them to touch just slightly. Brush the tops of the biscuits with melted butter and sprinkle with kosher salt.

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Bake at 425˚F for 12 to 15 minutes until the tops are golden brown and yummy.

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Salted Molasses Butter

You’ll need:

1 stick of unsalted butter

1 tsp robust molasses (I would love to make this with sorghum if I could get my hands on the stuff!)

1 tsp sea salt

 

To make the butter:

Ok y’all, this is easy. Soften the butter, put it in your stand mixer, and mix it until it’s whipped. Add the molasses and salt and mix until combined.

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Spread the butter onto wax paper and shape into a cylinder. Wrap it up and twist on both sides, then pop this in the fridge to harden!

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Happy eating!

Liz

Hungry Texans

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chess pie

title page southern chess pie

Oh Pi Day- the most delicious contribution from mathematics since Avogadro’s Number.  Get it?  Avogadro sounds like Avocado?

What kind of food nerds would we be if we didn’t celebrate?  And celebrate we did.  I hosted a Pi Day bake-off at the office, and while I may have fudged the scores a bit because of Bakeoff Rule #451 (Though shalt not win thine own bake-off), I think I can spill the beans here: my Chess Pie won!  

Now y’all, I thought I was up a creek without a paddle attachment when I realized that my roommate had taken the stand mixer.  But this classic southern Chess Pie is not only scrumptious, you can also make it with a fork.  No fancy mixer needed here!  Although you can, of course, use a Kitchen-Aid to make your life easy and breezy.

For the Filling:

2 cups sugar
2 tbs cornmeal
1 tbs flour
1/4 tsp salt
1/2 cup melted butter
1/4 cup milk
1 squeeze of lemon or 1 tbs white vinegar (you could also replace milk + lemon/vinegar with buttermilk)
1/2 tsp vanilla
4 large eggs, lightly beaten

For the Pie Crust: Use your favorite!  I’m really not the baker in this friendship, so I would go with any of Julia’s pie crusts.

 

Preheat the oven to 425° and bake your pie crust in a pie pan (you can line with foil and fill with beans, or you can not) for ~5 minutes.

pre baked crust

In a large bowl, stir together sugar, cornmeal, flour, salt, melted butter, milk, lemon/vinegar, and vanilla.  Then lightly beat your eggs and add them to the mixture.  Ok, are you ready for the hard part?

Stir.

add your eggs and stir

Pour into your pie crust.

pre-baked pie

Bake at 350° for 50-55 minutes.  After about 10 minutes, wrap the edges of the crust in foil so the edges don’t get too brown.  Once your Chess Pie has cooled completely, enjoy a slice.  Or two.  And then take it to your Pi Day bakeoff and win because it’s basically cheating to make a pie out of butter and sugar.

out of the oven

If you want to mix it up, you can add baking chocolate, lemon, raspberry, or top it with whipped cream or powdered sugar.  You can vary it all you want, but this pie will always be delicious and old-fashioned.

post-baked pie

xoxo,

Liz

jalapeno honey butter

jalapeno honey butter

combine 1 tbs honey, 1 tbs diced jalapeno & 4 tbs softened butter. spoon onto plastic wrap, roll into a cylinder, and wrap in parchment paper. place in your freezer for 1 hour, until hardened. serve over biscuits, cornbread, potatoes … Continue reading