Layered Buttermilk Biscuits

Growing up, one of my favorite foods my grandma made was biscuits.  Homemade buttermilk biscuits.  Flaky and fluffy and oh so delicious.  As Troy and I were preparing for Christmas breakfast with his family, I knew biscuits, muffins and a breakfast casserole would be the best dishes to serve.  I was pleasantly surprised by how easy the biscuits were to make and how delicious they were.  Enjoy!

Layered Buttermilk Biscuits

Adapted from MarthaStewart.com and Food.com

Ingredients:

4 cups all-purpose flour, plus more for dusting

1/2 teaspoon baking soda

2 tablespoons baking powder

2 teaspoons salt

12 tablespoons unsalted butter, very cold

2 cups buttermilk, plus more for brushing

Directions:

Preheat oven to 450 degrees.  

Combine the dry ingredients in a bowl.  Cut the butter into chunks and cut into the flour until the mixture resembles coarse crumbs.  Add buttermilk until just combined.  If the mixture appears to dry, add additional buttermilk.  The dough should be wet.

Turn the dough onto a floured board or clean counter top.  Gently pat (do not use a rolling pin) dough until its about an inch thick.  Fold the dough and press to an inch thick.  Repeat about 5 times.  

Use a round cutter or a floured glass to cut the dough into round biscuit shapes.  You can knead the scraps into biscuits as well.  Lay the biscuits close together on a cookie sheet.  Gently brush the tops of the biscuits with buttermilk.

Bake for 10-12 minutes or until the biscuits are golden brown.  

Happy New Year! And Sweet Clementine Cranberry Muffins too!

Happy New Year to each of you!  I hope you all had a safe and happy celebration and enjoyed the first day of 2014!  We're in the homestretch to my sister-in-laws wedding and will be spending the next couple of days assisting in final preparations.  But - I still wanted to be sure to stop by and share a recent recipe with you!  Check is out!

Sweet Clementine Cranberry Muffins
Adapted from Blue Bonnets and Brownies

Ingredients:
2 sticks unsalted butter, melted
3 cups sugar
1/2 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
4 2/3 cup flour
4 teaspoons baking powder
1/2 teaspoon nutmeg
2 teaspoons cinnamon
3 clementines, sectioned and chopped
1 5-oz package dried cranberries
1 cup buttermilk

Directions:
Preheat oven to 375 degrees.  Grease 2 standard muffin trays.

Melt butter and add to mixing bowl.  Add sugar, salt, eggs and vanilla and whisk briskly to combine.

In a separate bowl, combine flour, nutmeg, cinnamon, and baking powder.  Use a dry whisk to mix.  Pour mixture on top of butter mixture but do not stir.

Peal and chop clementines and mix with dried cranberries.  Add on top of flour mixture.  Fold the mixture together and few times until mixture is crumbly.  Be careful not to overmix.

Create a small dip in the mixture and add the buttermilk.  Gently fold until the buttermilk is absorbed into the dry mixture.

Fill your muffin cups to the top with the mixture.  Bake for approximately 27-30 minutes or until muffins are golden brown.  Remove from the pan and allow to cool.

Makes 24 muffins.  Store in airtight container.

These muffins are quite delicious!  They were a hit with the family when served on Christmas morning!  One thing to note, they are a little heavier than a "normal" muffin, but still taste great!  Enjoy!