Quick and Easy Cream Biscuits (Baking Powder Biscuits)

Thanksgiving is a distant memory and Christmas is looming on the horizon. My, doesn’t that sound fine (and a bit trite). Before we get too close to Christmas, let’s back up and take one more look at Thanksgiving. The recipe I used for that holiday dinner can be pulled out and used again for Christmas, Easter and any other day of the year, holiday or not!

Here’s how Thanksgiving 2013 went in my family. My daughter held the dinner at her country home.

*Her husband roasted the turkey using a recipe in which it’s covered with strips of salt pork.

*My son made the stuffing in a pan.

*My daughter made two apple pies and a pumpkins pie.

*I made QUICK AND EASY CREAM BISCUITS (baking powder biscuits using heavy cream in place of butter or shortening).

The secret to our successes? We used recipes from Americas Test Kitchen, Cooks Country and Cooks Illustrated (all part of Christopher Kimball’s “kingdom”).

The biscuits were my choice after browsing through numerous menu ideas and recipes. It was an Aha! moment when I came across this recipe ‘cause I’ve always loved to make baking powder biscuits and am quite good at it, if I do say so myself.

What I really like about Christopher Kimball’s sites is that most recipes have a video to go with the printed version. Seeing it done, step by step, makes it much easier for me. I did discover, however, that there was a slight variation in some of the quantities between the two sources. I chose to stay with the amounts in the written version.

QUICK AND EASY CREAM BISCUITS

(makes eight 2 ½-inch biscuits)

Ingredients…

2 cups unbleached all-purpose flour, plus extra for the counter
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2-teaspoon table salt
1-1/2 cups heavy cream*


Instructions…

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.

2. Whisk together flour, sugar, baking powder and salt in medium bowl. Stir in the cream (*see note) with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

3. Shape the dough into a 3/4-inch THICK circle. Cut biscuits into rounds (I used a 2-1/2-inch diameter round cookie cutter) or wedges. Place on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.

(*add most, then more if needed; may need all, or not—consult Cooks Illustrated video for specifics)


My notes (or, What worked for me)…

1. My original plan was to multiply everything X4 and make one big batch. Then I decided follow the original recipe as a test. After all, conditions and equipment in my kitchen won’t be the exact same as in the Cooks Illustrated kithen.

2. First batch went smoothly, but when baked, the biscuits rose so high that they “fell over”. See the middle biscuit in the picture below? Imagine if it was even higher and fell completely over, in an upside-down, fat U-shape.

3. One batch at a time is just enough to mix. Any more and it would wear out my hand.

4. If you ever made bread, you know you don’t beat on it, but you don’t have to be “gentle”. You can be a little forceful with these biscuits. Too light a hand when kneading and they won’t rise to meet your expectations.

5. On my first try, I used an 8-inch round cake pan as recommended. I pat out the dough in the pan then turned it upside down to remove the dough, before cutting shapes. Because of the high-rising results, I decided to use a 9-inch pan on future batches and that seemed to work much better.

6. After changing to a 9-inch pan, I also lowered the oven heat to 425-degrees. Every oven is different, so it’s worth experimenting to find what works for you. Look for a golden finish, and then take one out of the oven to pull apart and test for doneness.

By the time I’d completed my third batch—and tasted all the “rejects” (leftover pieces)—I was well satisfied that this recipe was a winner!

Slather on a pat of butter. Add jelly or jam. I topped mine with a spoonful of Bammer's Jammers which was featured in my last post.

Probably my favorite way to eat baking powder biscuits is the next morning for breakfast, warmed up and topped with butter and maple syrup. No, there’s no photo. I ate them before I thought of it!



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A Simple Supper of Panko-coated Salmon, Yams and Creamed Corn

We’re back from our Maryland vacation, and it’s so good to be in my own kitchen again where I know what everyday items I have and exactly where each is located.

My son’s kitchen is lovely and ultra-modern. But, you know those all-important items we always have on hand in our kitchens? His supply is so-o limited that I couldn’t build up the enthusiasm to do much cooking.

In a way that was fun, because we got to eat out so much. You know all about that if you read my post a few days ago: Vacation Time! Eating Out! Nando’s Peri-Peri, Wegmans, Roundz!

So, one of the first things I did when I got back Sunday night (after prepping for the possible effects of Hurricane Sandy) was to take a six ounce salmon fillet out of the freezer to thaw for Monday dinner.

I always have salmon fillets in the freezer. We do need our fish, after all, at least once or twice a week. Salmon is my favorite and so simple to prepare.

When Monday evening rolled around, the salmon was thawed. On the counter was one lonely yam and several small cans of vegetables (also in case of H. Sandy!). I opted for the creamed corn which I love but rarely eat.

Salmon, yams and corn. That has to be healthy, right? Basically it is, I guess, but my way of prepping this time probably greatly altered the healthy vs. unhealthy ratio.

The Yam ~ Wash and peel the yam. Cut extra thin slices with a sharp knife OR cut slices with a vegetable peeler. (I tried both ways and the vegetable peeler definitely produces the thinnest slices.) Heat several tablespoons of vegetable oil over medium high heat. Add yam slices and cook quickly. Adjust heat as needed. These should only take a few minutes; test with a fork. Remove to plate lined with several paper towels to drain off the excess oil.

The Salmon ~ Pat the fillet dry with paper towels and cut it into smaller pieces. Mix Panko crumbs with Kosher salt and lemon pepper. Coat the salmon pieces with the crumb mixture. (If you prepare the salmon before cooking the yams, you can cook it in the same pan immediately after you finished cooking the yams.) Cook over medium high heat, turning once or twice until just slightly pink inside. The salmon will retain some heat and finish cooking after you remove it from the pan.

The Creamed Corn ~ Heat on stove or in microwave. Dish up and sprinkle with fresh or dried parsley. (Creamed corn is very salty, so no need to add more.)


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Thanksgiving Pies

PIE CRUST PREP ~ Part 2

My previous entry went through the steps leading up to forming uncooked pie dough in disc shapes, wrapping them in plastic and aluminum foil, and then freezing them for Thanksgiving and Christmas.

Today, the day before Thanksgiving, I pulled out two discs to make pie shells for pumpkin pie. I actually let them thaw in the refrigerator all night, then removed them from the frig about twenty minutes before I used them. One thing I now know, having made the pies, is that the dough would have rolled better if I’d added maybe another teaspoon or two of water. They didn’t roll quite as thin as I would have liked, but having tasted it cooked -- a small piece broke off -- I can tell it’s going to be flaky and yummy.



You can see in the photo above, and in the next three photos, that there are tiny bits of shortening and bigger pieces of butter throughout the disc. That’s what makes the pie crust flaky.

I used my Wilton Roll & Cut Mat and love that it has circles on it going out inch by inch. I usually turn my pan pan upside down then add 2-3 inches to the measurement and that’s the diameter for my dough circle.



After sprinkling flour on the mat, the rolling pin and the disc, I roll the dough beyond the circle size I want, then trim it off. Believe me when I say, these circles never roll out to a perfect configuration (Does this word work here? I like the sound of it.). After carefully loosening the circle with a spatula, the choices are to fold it into quarters or roll it around the rolling pin.



It easy to see in this picture that the dough could have been thinner. I stopped at that thickness because it didn’t want to hold together if I pressed it any further. By the way, rolling dough calls for light pressure. Don’t lean into it.

To make repairs in the uncooked pastry dough, rub a tiny bit of cold water on the part of the pie to which you are going to add a "patch".

After placing the rolled out pastry in a pie pan, gently manipulate it to fit. Don’t stretch it. Trim it off to 1/4 to 1/2 inch overhang. Tuck under the excess. Gently press down around the edge with index fingers.



Now that the pastry is ready, cover it with plastic wrap and place the pan back in the refrigerator while you prepare the filling. Follow baking directions according to whatever pie you are making.

If you have any leftover dough, leave it in whatever shape it is when you cut it off the circle. Sprinkle with cinnamon sugar and bake on a cookie sheet in the oven till nicely browned. My mother used to do this. I don't remember any of her pies, but I do remember the pieces of pastry sprinkle and baked with cinnamon sugar. It's been a while since I've done this myself, but I think it will take about 10-15 minutes. Remember, sprinkle the cinnamon sugar on the dough before you put it on the cookie sheet. Otherwise, it will probably burn onto the pan and you'll have a mess to scrub off.



My pies are Pumpkins and Chocolate Pumpkin.

Happy Thanksgiving!


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HOLIDAY PIE CRUST PREP

I’m baking pies for Thanksgiving dinner at my daughter’s house. Another opportunity to use my Kitchen Aid stand mixer. This machine does big loads, so I tripled the recipe, using the ingredients and amounts listed in the Kitchen Aid book. The ingredients are what I’ve always used in pie crusts: flour, salt, shortening, butter and water. Sometimes I’ve used only shortening; other times only butter.

What I’m blogging about today is just the preparation of the pie pastry. Rolling out the pastry and assembling the pies will come later... maybe. Depends on how busy I get, and on what the crusts look like when I start rolling them out. Maybe I’ll take photos even if the pastry looks terrible after being rolled out. The nice thing about pie crusts is that most it is hidden and if not, can be easily patched and prettied.



Pie pastry, ingredients for two crusts...
2-1/4 cups all purpose flour
3/4 teaspoon salt
1/2 cup shortening, well chilled
2 tablespoons butter, well chilled
5-6 tablespoons ice water

Pie pastry, ingredients for six crusts...
6-3/4 cups all purpose flour
2-1/4 teaspoons salt
1-1/2 cups shortening, well chilled
6 tablespoons butter, well chilled
15-18 tablespoons ice water



Directions...
1. Measure flour and salt into large mixing bowl; whisk together. Cover and refrigerate.
2. Measure shortening; cover and refrigerate.
3. Measure butter; cut in small pieces and refrigerate.
4. Measure ice water and refrigerate.
5. Check refrigerated shortening after several hours (or let sit in refrigerator overnight). When hard enough, cut into small pieces. Place back in frig for at least one more hour.
6. Add cut-up shortening and butter to flour/salt mix. Combine quickly till shortening is size of small peas.
7. Add water 1 tablespoon at a time until pastry is moistened and dough begins to hold together.
8. Using your hands, quickly shape the dough so that it can be cut into equal amounts.



9. Pat each piece into a flat disc, wrap it in plastic wrap, then foil. (Keep pastry covered with a damp paper towel, taking out enough for one disc at a time.)



10. If using the same day, or the next, refrigerate. At this time, too, the packages can be placed in the freezer until you’re ready to use them.



Notice the references to “chill” and “refrigerate” throughout this piece? That’s because it’s important to keep the ingredients cold, before and after assembling them. That’s also why you have to work quickly.

I used my Kitchen Aid mixer and it worked so much better for the larger quantity of ingredients. Optional methods of mixing are to use a pastry blender or a couple of knives (works well with smaller amounts of pastry dough).

Six pastry discs are ready and chilling in my freezer. Three or four will go into this week’s baking and the rest will await my pleasure. Maybe Christmas pies?


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Stove Top Stuffin' Muffins

Searching the Internet for Thanksgiving recipes, I've come across numerous ideas for muffins made of (turkey) stuffing, or should I say, turkey stuffing made into muffin shapes.

Wandering through Wegmans, I noticed boxes of Stove Top Stuffing on sale. Decided to give the muffin idea a try with this inexpensive product. Easier than fixing a huge pot of real stuffing that would take forever to eat by myself.

One thing I noticed about several of the recipes I found online was that the stuffin' muffins tend to fall apart when removed from the muffin tins. I added an egg in hopes that it would help hold the ingredients together. It worked. I also found that the more they cooled, the better they remained in one piece.



STOVE TOP STUFFIN' MUFFINS

Ingredients...
6-ounce box Stove Top Stuffing Mix for turkey (there are other varieties which should work just as well)
1-1/2 cup water
1/4-cup unsalted butter
1 beaten egg
1/4-cup chopped walnuts
Spray olive oil



Directions...
1. Preheat oven to 375-degrees Fahrenheit.
2. In a medium-sized saucepan, heat water and butter to boiling.
3. Stir in Stove Top Stuffing Mix. Cover and remove from heat.
4. Let sit 5 minutes then stir with a fork.
5. Transfer to a large bowl and cool, stirring once or twice.
6. Again with a fork, stir in the beaten egg and the walnuts.
7. Spray muffin tin.
8. Loosely spoon stuffing mixture into the muffin tin, filling eight sections for larger muffins or up to 24 smaller ones. Lightly pat them down with wet fingers.
8. Bake 20-25".



These were so easy to assemble and cook (even when setting up for and taking photos!). I did forget to get a picture of them in the muffin tin, before or after cooking, so you'll just have to use your imagination.

I ate four (egads!) for lunch along with Roasted Brussels Sprouts. I'll be posting the recipe for these scrumptious Brussels sprouts soon. Even if you're not a Brussels sprout fan, how can you resist them with pancetta, chicken tenders and dried cranberries?

For a smaller family: Stove Top Stuffin' Muffins will be a delicious change AND the kids will enjoy being able to pick them up. Plus, if you want, you can make them the day before.

Leftover homemade stuffing never seems the same after turkey day. So, this might be a good way to use up leftovers. Again, the kids are apt to love them.




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