Fried Chicken & Waffles Anyone?

All made with our buttermilk!!

For buttermilk fried chicken recipe, click here.

For buttermilk waffles, click here.

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Baking Tip!

For a tender and fine crumb, most bakers recommend using buttermilk. Its acidity reacts with baking soda to create a lighter cake while imparting a tanginess to add to the flavor.

We made this marbled cake using our buttermilk, but left out the icing. Bundt cakes, after all, are pretty enough to go without icing, and a simple dusting of confectioner’s sugar will suffice.

The result: a very soft and tender and MOIST cake, which remained delicious even after 4 days.

Recommendation: use UNSWEETENED chocolate for a more dramatic contrast. We used 74% dark chocolate and felt it could have used more bitterness.

For the recipe for this marbled bundt cake, click here.

Love Flakiness!

For effortless flakiness in biscuits, scones, and shortcakes, use REAL buttermilk! Of course, the basics of making biscuits and scones remain the same: use COLD (as in straight-out-of-the-freezer cold) ingredients, from butter cubes, dry ingredients (we stick ours in the freezer for a bit), and the buttermilk. The colder it is, the more the butter won’t melt and the flakier it becomes.

Buttermilk will make the biscuits tender and puffy (because of its reaction with the baking soda).

Here is a recipe for a versatile biscuit. Click here.

How to make yogurt at home

yogurt

We pride ourselves in our yogurt, but just in case you want to make a batch of your own, here’s how, from Melissa Clark of the New York Times. All you need is fresh milk and some ready-made yogurt to start. Full article here

Photo credit to Andrew Scrivani of the New York Times