Buttery Buttermilk Biscuits

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1 Dozen
Grains American
Bake Advance Dinner biscuits quick bread AP flour cake flour baking soda Sugar Salt buttermilk Easy Sandwiches Brunch Breakfast Bread Grains American baking powder unsalted butter Fall Buttery

1 cup unbleached -purpose flour
1 cup cake ur
2 teaspoons ing powder (preferable Rumford)
1/2 teaspoon ing soda
1 teaspoon granulated ar
1/2 teaspoon table t
4 ounces unsalted ter (1-stick), very cold, cut into 1/4-inch cubes
2 to 4 tablespoons unsalted butter, melted (for brushing tops of cuits)
3/4 cup termilk, cold
2 to 3 tablespoons termilk (additional if needed), cold

Adjust rack to center position and heat oven to 450 degrees F. Sift both flours, baking powder, baking soda, sugar and salt together into a mixing bowl or workbowl of food processor fitted with steel blade. Using your fingertips, pastry blender, or steel blade of food processor, rub, cut, or process butter into dry ingredients until mixture resembles coarse crumbs with some slightly larger lumps of butter. (If using your fingers to rub in the butter, don't let your fingertips touch or the friction will melt the butter.) Make a well in the center and pour in 3/4 cup cold buttermilk. Mix with a spatula or fork until mixture forms a soft, slightly sticky ball (adding additional buttermilk as necessary for dough clumps to form ball). Do not overmix. If using a food processor, add buttermilk and pulse process until dough gathers into moist clumps. Remove and form into a ball. Divide dough into 12 equal portions. Working quickly with lightly floured hands, gently bat a portion of dough back and forth between hands until a rough ball begins to form. Cup palms and lightly pat dough ball to flatten slightly, and form into a rough round. Repeat with remaining dough and place formed dough rounds about 1-inch apart on an ungreased or parchment-lined baking sheet. Carefully brush dough tops with 2 tablespoons melted butter. (At this point, biscuits can be loosely covered with plastic wrap and refrigerated for up to 2 hours.) Bake on the center rack of a preheated 450 degree F oven until biscuits are light golden, about 10 to 12 minutes. If desired, brush the hot biscuits with additional melted butter. Serve immediately.


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Buttery Salmon Patties

4 Servings
Salmon American
Salmon American

2 cans 7.5 oz (or 1 can 15 oz.) mon
1 package Ritz crackers crushed
1/4 cup chopped on
2 s
1/8 teaspoon lic powder
1 salt/per to taste
3 tablespoons ter

Mix together 2 cans (7.5 oz) salmon, 1 package Ritz crackers crushed, 1/4 cup chopped onions, 2 eggs, 1/8 teaspoon garlic, and salt and pepper to taste. Melt some butter in a skillet. Form the patties and place in skillet. When they are nicely browned on one side, add a little more butter in the skillet and flip the patties. Once they have browned on both sides, place them on a paper towel - covered plate to soak off any excess butter.


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Peanut Buttery Cups

Chocolate American
Chocolate Peanutbutter Snacks Desserts American Winter Sweet

8 oz. milk colate chips melted
1 1/2 cup nut butter

Line muffin pan with paper liners. Combine melted chocolate with 1 cup peanut butter. Separately, melt remaining peanut butter. Pour 1 Tbsp. chocolate mixture into each cupcake paper. Allow mixture to set. Add 1 Tbsp. melted peanut butter over the first layer. Allow to set. Top with another chocolate layer. Allow to set.


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