Goth Panda

June 3, 2013

Sour Cream and Chive Biscuits

I was a little bit disappointed in these biscuits. Although they rose prettily, they did not have as rich a taste as I am accustomed to in biscuits. I think this is because the recipe is light on butter, so there was less fat in these biscuits than in other biscuit recipes I have tried. They were still very good, and if you are looking for a lighter biscuit recipe, you might want to try this one.

Sour Cream and Chive Biscuits

From Cinnamon Spice & Everything Nice and Better Homes & Gardens

2 c all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 Tbsp cold butter, cubed
1/2 c milk
1/2 c sour cream
2 rounded tbsp chives or green onions

Instructions

Preheat the oven to 400 degrees F.
In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt.
Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl stir together milk and sour cream until the mixture is almost smooth. Stir in the chives.
Make a well in the center of the flour mixture and add the milk mixture all at once. Using a wooden spoon stir just until the dough sticks together.
Push the dough out onto a lightly floured surface, flour your hands and knead gently 8 to 10 times just until dough holds together.
Pat dough to 1/2-inch thickness. Cut the dough with a bench knife or a biscuit cutter and place on an ungreased baking sheet, leaving about 1-inch space between each biscuit.
Bake for 12 to 15 minutes or until golden brown. Serve immediately. Brush with melted butter before serving, if desired.

March 25, 2013

Little Sally Lunns

Sally Lunn's Tea Shop

I visited the official Sally Lunn tea shop in Bath when we went to England. The buns they serve there are flat and fluffy, a little bigger than a standard hamburger roll. They were served with jam and clotted cream, and they were delicious.

Sally Lunn Bun

These buns are a little different, since they are baked in a muffin tin. They are slightly sweet, but not sweet enough to make jelly superfluous. King Arthur Flour suggests having them for breakfast, brunch, or afternoon tea. We ate them throughout the day yesterday, without butter and jelly even, and they were delicious.

The recipe is very easy and doesn’t take long. I opted to add vanilla instead of lemon, but I’d like to try the lemon option. I didn’t have the yeast formulated for sweet dough, but I let the dough rise longer and didn’t have any trouble with it.

The only problem I had was that the recipe only made 12 buns, instead of 24. I weighed the dough out to the recommended 70 g and everything. The buns were almost too big for the muffin cups, so I wonder if halving the weight and making them 35 g would be the right way to go in the future.

Little Sally Lunns

Adapted from King Arthur Flour

1 cup (8 oz) whole milk
6 tbsp (3 oz) butter
1/4 cup (1.75 oz) sugar
1/8 tsp lemon oil or 1 tbsp grated lemon rind (zest); or 2 tsp vanilla
1 1/2 tsp salt
3 1/2 cups (14.75 oz) King Arthur Unbleached All-Purpose Flour
2 large eggs
1 tbsp instant yeast

Directions
1) Combine the milk, butter, and sugar in a saucepan and heat to lukewarm, stirring to melt the butter. Pour the mixture into a mixing bowl, and let it cool until it’s below 120°F, about 15 minutes.

2) Add the lemon or vanilla, salt, 2 cups of the flour, the eggs, and yeast.

3) Beat the mixture on medium speed for about 3 minutes.

4) Add the remaining flour to the mixture and beat for about 3 minutes, until it becomes a soft, cohesive dough.

5) Cover the dough and allow it to rise for 45 to 60 minutes, or until almost doubled in bulk.

6) Lightly grease the cups of two standard muffin pans (24 cups total). [My note – as I said above, I only needed one pan.]

7) Divide the dough among the cups of the muffin pans. If you have a scale, fill each cup with about 70g (2 3/8 ounces) dough; the cups will be a bit more than half full. [My note – I might use less than 70g of dough per roll next time, to try to get more rolls.]

8) Cover the pans, and let the rolls rise for 45 to 60 minutes, until they’re puffy. Towards the end of the rising time, preheat the oven to 350°F.

9) Bake the rolls until they’re golden brown and an instant-read thermometer inserted into the center of one reads at least 190°F, about 15 minutes.

10) Remove the rolls from the oven, and turn them out of the pan onto a rack. Wrap completely cooled rolls airtight, and store at room temperature for several days; freeze for longer storage.

May 6, 2011

Orange Muffins

Orange Muffins

Yes, I made more muffins! I had two oranges nearing the end of their life span, and so I turned them into muffiny goodness.

Orange Muffins

I made the glaze, too, but I kept it on the side so people could determine whether or not they wanted it. The glaze was very, very sweet, and the muffins were perfectly fine without it, so we ended up eating most of them without.

Orange Muffins

I got this recipe via Annie’s Eats, who got it from “The Pastry Queen” by Rebecca Rather

Yield: about 2 dozen muffins

For the muffins:
1 cup milk
½ cup freshly squeezed orange juice
½ cup sour cream
2 large eggs
2 sticks unsalted butter, melted
3-½ cups all-purpose flour
1 cup sugar
1-½ tablespoons baking powder
½ teaspoon salt
Zest of 1 orange (organic if possible)

For the glaze:
¼ cup freshly squeezed orange juice
1-½ cups confectioners’ sugar
1-2 teaspoons orange zest (organic if possible)

Directions:
Preheat the oven to 350˚ F. Line 16 wells of a muffin pan (or pans) with paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest with a spatula.

Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.

To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving. Store in an airtight container.

April 29, 2011

Cornmeal-Maple Biscuits

Cornmeal-Maple Biscuits

I found these biscuits in the King Arthur Flour Whole Grain cookbook. I liked the idea of a cornmeal drop biscuit as a quick breakfast, topped with honey and butter. And although these biscuits were not very attractive to look at, they were very delicious.

Although I think I do prefer biscuits that are rolled and cut, with nice flaky layers, sometimes a good, quick drop biscuits is all you need. These biscuits can’t be called light or flaky, but they do have a good flavor. I liked them a lot and would definitely make them again.

Cornmeal-Maple Biscuits

Cornmeal-Maple Biscuits

From King Arthur Flour Whole Grain Baking

Yield: 1-1/2 dozen (2-inch) biscuits

1 c (4-7/8 oz) whole yellow cornmeal
1 c (4 oz) white whole wheat flour
1 tbsp baking powder
1/2 tsp salt
5 tbsp (2-1/2 oz) unsalted butter
1/2 c (4 oz) milk
1/4 c (2-3/4 oz) real maple syrup

Preheat the oven to 400 degrees F. Lightly grease a baking sheet or line it with parchment paper.

Whisk together the cornmeal, whole wheat flour, baking powder, and salt in a large bowl. Cut the butter into the dry ingredients with a fork, your fingers, or a pastry cutter, until the mixture resembles coarse crumbs.

In a separate bowl, stir the milk and maple syrup together, and add to the dry ingredients, stirring just until the dough is evenly moistened. Scoop the dough by heaping tablespoons onto the prepared baking sheet. Press down lightly with your fingers if you like, to flatten the biscuits, or leave them just as they are. Bake the biscuits until the edges are light golden brown, 15 minutes. Remove from the oven and serve warm.

March 29, 2011

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Yes, the muffin obsession continues! I originally planned to make lemon poppy seed muffins before the chocolate muffins, but I was hindered by not having either lemons or sour cream. It is kind of hard to make lemon poppy seed muffins without lemons. I did have the poppy seeds! But still.

Lemon Poppy Seed Muffin

These were just as easy and delicious as the other Dorie Greenspan recipes I have made recently. I didn’t bother to make the icing because I didn’t want them too sweet, and they still had plenty of lemon flavor. They stayed moist and delicious until we ate them all, but that really doesn’t prove much since we ate them pretty quickly.

Lemon Poppy Seed Muffin

Lemon Poppy Seed Muffins

From Baking: From My Home to Yours by Dorie Greenspan
12 muffins

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all purpose flour
2 t baking powder
1/4 t baking soda
1/4 t salt
3/4 cup sour cream
2 large eggs
1 t pure vanilla extract
1 stick unsalted butter, melted and cooled
2 T poppy seeds

1 cup confectioners’ sugar, sifted
2-3 T fresh lemon juice

To Make the Muffins:
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist and the fragrance of the lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough-a few lumps are better than over mixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.

Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

To Make the Icing:
Put the confectioners’ sugar in a small bowl and add about 1 1/2 T of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. You can then drizzle lines of icing over the tops of the muffins or coat the tops entirely, the better to get an extra zap of lemon.