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You are here: Home / Archives for buttermilk biscuit

buttermilk biscuit

Southern Citrus Twist: Citrus Buttermilk Raisinets Muffins

Southern Citrus Twist: Citrus Buttermilk Raisinets Muffins

by liz · Sep 17, 2012

Written by Liz –

Citrus Buttermilk Raisinets Muffins recipe

As any real Southerner (or Midwesterner) knows, buttermilk is a very important part of any kitchen. It adds creaminess and light texture to biscuits, pancakes, breads, donuts, soups, salad dressings…and the list goes on and on. In fact, many say a biscuit isn’t a real biscuit without buttermilk, whether it’s the traditional left-over milk from churning butter or commercial-grade cultured buttermilk. It’s so important, there’s even a buttermilk-themed food truck here in Los Angeles!

These muffins, created by Maria of Two Peas and their Pod, incorporate buttermilk to give it that creamy texture, along with orange juice/peel and chocolate Raisinets for a citrus-sweet twist. If you’ve never baked with buttermilk, this recipe is an easy way to start — no dough coaxing skills required.

Citrus Buttermilk Raisinets Muffins

Ingredients for 12 muffins:

  • Nonstick cooking spray or paper baking liners
  • 1/3 cup granulated sugar
  • 2 teaspoons grated orange peel
  • 2 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (melted and cooled)
  • 2 large eggs (lightly beaten)
  • 2/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup NESTLÉ RAISINETS Dark or Milk Chocolate-Covered Raisins
  • 2 tablespoons freshly squeezed orange juice
  • 3/4 cup powdered sugar
  • 1/2 teaspoon grated orange peel

Directions:
FOR MUFFINS:
PREHEAT oven to 375° F. Spray 12 muffin cups with nonstick cooking spray or line with paper liners.

COMBINE granulated sugar and orange peel in small bowl. Rub together with your fingers until fragrant. Whisk together flour, orange sugar mixture, brown sugar, baking powder and salt in large bowl. Stir together melted butter, eggs, buttermilk and vanilla extract in medium bowl until well blended. Make a well in the center of flour mixture. Pour liquid mixture into the well; gently stir until combined. Fold in Raisinets. Spoon batter into prepared muffin cups.

BAKE for 17 to 20 minutes or until a wooden pick inserted in muffins comes out clean. While the muffins are baking, make the orange glaze. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving.

FOR ORANGE GLAZE:
COMBINE orange juice, powdered sugar and orange peel in a small bowl. Whisk together until smooth, adding more juice if necessary until desired consistency.

Links:

  • Citrus Buttermilk Raisinets Muffins
  • See Raisinets on Pinterest

More muffin recipes:

Blueberry Muffins recipe
Blue Blueberry Muffins
Pumpkin Oat Streusel Muffins recipe
Pumpkin Oat Streusel Muffins

Filed Under: Breakfast/Brunch, Comfort Food, Recipes Tagged With: breakfast, buttermilk biscuit, citrus, muffin, Raisinets

Secrets of a Sharecropper: Southern-style Buttermilk Biscuits

Secrets of a Sharecropper: Southern-style Buttermilk Biscuits

by liz · Sep 14, 2012

The Sharecropper is one of the most interesting members of my community. He shows up in the dark of night to build fires and cook dinners for large gatherings. No one knows where he lives or when they will see him next; he just appears, ready to lend a hand and drink a glass. And bake biscuits. Sometimes he’s gone for weeks on end, only to resurface with a new tattoo, driving a strange new vehicle (or motorcycle) we’ve never seen before, and we may never see again. He has a magically never-ending beard and a huge heart. And the best biscuit-making skills in the region.

The Sharecropper's Buttermilk Biscuits

The first time I had his biscuits, he pulled the freshly made dough out of a compartment on his black motorcycle, strode into the kitchen in all leather and asked politely for a rolling pin. They were buttery, flaky and layered with just the right amount of density and lightness. They were perfect.

Here are some of his biscuit flavor combinations:

  • Cracked pepper and sea salt
  • Smoked Andouille sausage and Cotswold cheese
  • Parmesan and herb
  • Bacon, green chile and sharp cheddar
  • Duck fat, Parmesan and capers
  • Prosciutto and smoked Gruyère

The Sharecropper's Buttermilk Biscuits

But, if you’re gonna make traditional southern biscuits, here are some guidelines…or more accurately — closely guarded biscuit secrets — to follow:

  • you have to use real buttermilk, no substitutes allowed
  • the butter should be full-fat, unsalted, herbed and frozen
  • self-rising flour is best, but you can use whole-wheat and other flours (but then you have to use more butter, in fact, mad amounts)
  • getting the ratio of liquid to flour to butter is key, and takes practice — not something you can get from a recipe
  • you must exercise patience, using just the right amount of rolling, resting, flattening and folding (and sometimes back again) to coax the right result out of the dough — much like the attentions paid to a woman.

Well, I don’t have the Sharecropper’s secret recipe, his dough-coaxing skills or any tattoos, but I know I’ll see his leather-clad tribal-decorated self soon, and he’ll be bearing his gift: the best southern-style buttermilk biscuits I’ve ever had.

The Sharecropper's Buttermilk Biscuits

Filed Under: Breakfast/Brunch, Comfort Food Tagged With: Bakery, buttermilk biscuit, leather, Love, tattoo, the South

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