Preheat oven to 450 F. Prep either an 8×8 or 9×9 baking dish with nonstick cooking spray and coat with flour.
Melt the stick of butter and pour into the prepared baking dish.
In a medium bowl, mix together the flour, sugar, baking powder, and salt.
Pour in the buttermilk and stir until a sticky batter forms. If batter is too dry, add in more buttermilk a Tbsp. at a time until thick and sticky.
Pour biscuit dough into baking dish (overtop of the melted butter). Some butter will run over the top of the dough, this is fine. Coat your hands in oil if you need to spread the dough out evenly in the pan, this helps keep the dough from sticking to your hands.
Cut the dough into 9 squares (as best you can). This will assist with cutting later once the biscuits are baked.
Bake on the middle rack for 25-30 minutes, rotating dish once during baking.
Oven times vary, so keep a close eye on them. The biscuits should be golden brown on top and spring back when touched. Insert a toothpick into center, if unsure, if it comes out clean, they are done!
If using unsalted butter, be sure to add 1 tsp. of salt.
Eat within two days. Make sure to cover leftovers. If stored in the refrigerator, they will last for a week. These biscuits can also be frozen. Wrap well in freezer-safe plastic wrap and then store in a freezer-safe bag or container. Will keep for 3 months.
Self-rising flour can replace the all-purpose flour in this recipe. Just do not add the baking powder and salt to the recipe as it is already included in the self-rising flour.
Recipe courtesy of www.thecountrycook.net, written by Brandie
This is the mantra we heard from chef Brian Polcyn at a class long ago. And he was, of course, right!
There are few better ways to use lard than to fry things. Especially in the fall, there are few things yummier to fry than donuts. Lard is especially suited to frying because of it’s high smoke point and tolerance for heat. Rancidity and breaking down into free radicals is an issue with plant fats, some more than others, of course. But not so with pigs bred and raised for good quality fat. The less corn and soy your pigs eat, the cleaner and better quality the fat will be. Lard also gives fried foods a nice, clean, crisp taste. That’s especially true if it’s lard from a heritage, lard type pig like the Mangalitsa.
This is one of our favorite recipes, especially in the fall!
4 Egg Yolks (or 2 whole eggs)
2 Tbsp. Soft Shortening (butter, oil, softened lard or tallow)
3/4c. Thick Buttermilk or Sour Milk*
3 1/2c. Wheat Flour (White or Whole)
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/4 tsp. Cinnamon
1/8 tsp. Cloves (optional)
2 tsp. Vanilla (optional, may use instead of spices)
Create The Dough
Thoroughly beat the 4 egg yolks (or 2 whole eggs)
Beat in sugar and soft shortening
Stir in thick buttermilk or sour milk (or regular milk if you do not have either)
Sift together dry ingredients and stir into the wet ingredients until smooth (leaving out the baking soda if using regular milk)
Melt fat in a heavy kettle or deep fat fryer. You’ll need about 3-4 inches of fat in the pan. Heat to 390º F while you roll out the dough. The fat will drop slightly in temperature when you add the donuts. If it gets too cool, you’ll have greasy donuts. If it gets too hot, the dough will brown too much on the outside before cooking on the inside.
Turn the dough out onto a floured board or counter top. Roll out gently to 1/4″ thick. Cut with a floured sharp donut or biscuit cutter. You can cut a hole with a smaller cutter for donut holes, or just pinch a hole into the center of the donut.
Slide the donuts individually gently into the hot fat using a spatula. Get as many in the pan as will fit at a time.
When the donuts rise to the surface and are lightly browned underneath, turn them over. Fry about 3 minutes until completely browned on both sides.
Lift the donuts from the fat with a long fork or slotted spatula or spoon. Let it drain for a couple seconds over the pan, then place on absorbent paper.
There are several ways to finish your fried dough cakes, depending on your tastes:
Enjoy it as is! Dunk it in your coffee, hot chocolate, or spiced cider.
Powdered: Roll it in powdered sugar when you remove it from the fat.
Cinnamon sugar crusted: Roll it in cinnamon sugar (you can make it at home, exactly as it sounds: just mix sugar with a bit of cinnamon to taste) when you remove it from the fat.
Frosted: when the donuts cool, apply your favorite frosting.
Glazed: Add 1/3 cp. boiling water gradually to 1 cup confectioners’ sugar. Mix well. Dip warm donuts into the warm glaze.
*If you don’t have buttermilk or sour milk, simply use your regular milk and leave out the baking soda.
You can make a simple hack with the spices by simply using “pumpkin pie spice” in place of all the individual spices.
Go GLUTEN FREE! You can replace the wheat flour with alternative flours, just know the texture will change a bit, too. For a donut dough that sticks together a bit better, add a little extra corn starch, tapioca flour, or arrowroot powder.
You can add in garlic, a quarter cup of parmesan cheese, parsley, chives, or any other herbs you’d like to make these dumplings more flavorful depending on what dish it will accompany! Go ahead, get creative!
1 1/2cups Flour; sifted
2 tsp. Baking Powder
3/4 tsp. Salt
3 Tbsp. Shortening; lard, tallow, or butter will work
To Prepare the Dough:
Sift together the flour, salt, and baking powder.
Cut in the shortening.
Stir in the milk until just combined.
Drop dough by the spoonful into pot overtop of the meat stock (not into straight liquid.)
Cook 10 minutes uncovered and them another 10 minutes covered with tightly fitted lid.
Remove dumplings first, set aside.
Ladle stew or soup into bowls then place dumplings on top.
Recipe comes from the Betty Crocker Picture Cookbook and can be purchased here: get book.
These are healthy brownies in disguise! Just like the mock apple pie recipe, this is another way to use up those mounds of zucchini you have laying in your kitchen!
These are dense and chewie, just like the real deal. Even the best brownie connoisseur will never be able to tell these apart from the traditional brownie!
1c. Flour 3/4c. Whole Wheat Flour 1/3c. Baking Cocoa (real cacao is preferred if you have it) 1/2 tsp. Baking Soda 1/2 tsp. Salt
2–3c. Zucchini, shredded
1 Egg 3/4c. Sugar 3/4c. Brown Sugar 1/2c. Plain Yogurt 1/2c. Oil or Lard 1 tsp. Vanilla
1/2–1c. Semisweet or Mint Chocolate Chips 1/2c. Nuts (optional)
Preheat oven to 350 degrees (F)
Prepare Dry Ingredients:
1. Combine the flours, cocoa, baking soda, and salt in a bowl
Prepare Wet Ingredients:
1. Combine egg, sugars, yogurt, oil/lard, and vanilla in a bowl until well incorporated.
1. Stir shredded zucchini in with dry ingredients until combined.
2. Add in wet ingredients and stir until incorporated.
3. Pour mixture into a greased 9×13 pan, spread mixture evenly.
4. Sprinkle chocolate chips on top of batter.
5. Bake for 35-40 or until a toothpick inserted comes out clean.
Recipe is taken from a world community cookbook “Simply in Season” by Mary Beth Lind and Cathleen Hockman-Wert
Great way to utilize those MANY zucchini we all seem to have popping up all summer and into fall in our gardens. (Or from those rambunctious friends looking to share their bounty who leave them on your door step or in your mailbox.)
6c. Zucchini 1c. Sugar 1/2c. Brown Sugar 1 1/2 tsp. Cinnamon 1 1/2 tsp. Cream of Tartar 2 Tbsp. Cornstarch 1/2 tsp. Salt
2 Pie Crusts Butter for Topping
Preheat oven to 450 degrees (F.)
1. Peel zucchini, cut lengthwise, and remove seeds.
2. Slice into small chunks 1/4″ thick.
3. Transfer into a pot and cover with water.
4. Bring to a boil until tender, drain, and let cool.
1. Once cooled, transfer into a bowl and combine with remaining ingredients.
2. Pour mixture into the pie crust.
3. Place remaining crust on top and brush with butter.
Bake at 450 degrees (F) for 10 minutes, then reduce to 350 degrees (F) for 45 minutes.
This recipe was supplied by a fellow Tribe member without source information.