I was tempted by a liter of half price buttermilk (even if the best before date was a few days later) and made a couple of new recipes I had found on FB and the internet.
Buttermilk Biscuits – tasty enough but a bit too much butter for my taste and a fussy technique with results that didn’t make me want to repeat the recipe.
Buttermilk Honey Bread – a 2 loaf bread recipe found on the Spruce web site. No eggs were used in the bread itself, but I used one for a glaze. Instead of using all the dough to make two loaves, I reduced the amount so that I only used 500 gms of dough for each loaf and divided the rest (~640 gms) among four hoagies
Grilled cheese sandwich
Pot roast hoagie with mushroom gravy and Brie cheese – a Philly cheese steak inspired sandwich using leftovers from my Christmas dinner. All it was missing was some french fries and a pint of cold beer. Prior planning would have helped.
As you can tell … I LIKE Brie … a lot.
Wrapped in foil and baked in a hot (400 deg F) oven for about 10-15 minutes until the pot roast has warmed through and the cheese is melted. Messy as the mushroom gravy seeps out, but SO delicious.
8 thoughts on “Buttermilk Duo (Biscuits and Honey Bread) and Pot Roast Leftovers”
The bread looks tempting!
Combined with Camembert, it looks even more tempting, but I can only relish memories.
Biscuits confound me. I’ve tried a zillion recipes over the decades – the problem? I want one with the fine crumb and many layers like a Pillsbury Grand but one that tastes like a buttery home-made biscuit instead of the canned Grand’s taste!
I love Brie, too, and man, is that the most decadent sandwich ever!! Love your prfect little hoagie rolls! 🙂
I’ve never tried Grand biscuits so I have no basis of comparison. This is the recipe I used. I’d cut back to 100 gm (salted) butter and add 1/4-1/2 tsp salt if using unsalted.
The hoagie rolls were a bit over 6 inches long so a good size. 🙂
Ebony’s Favorite Buttermilk Biscuit – Makes 12-14 x 2 1/2 inch or 8 x 3 inch biscuits
1/2 cup (1 stick, 115 gm) butter, frozen
2 1/2 cups (282.5 gm) self-rising flour**
1 cup chilled buttermilk
2 tbsp butter, melted
1/2 tsp salt (my addition since I used unsalted butter)
Preheat oven to 475° C.
Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
Make a well in center of mixture. Add chilled buttermilk, and stir until well blended (about 15 times). Dough will be sticky.
Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. With a lightly floured rolling pin, roll dough into a 3/4-inch thick rectangle (about 9 x 5 inches).
Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
Roll dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2 1/2-inch floured, round cutter, reshaping scraps and flouring surface as needed.
Place dough rounds, side by side, in a parchment paper-lined jelly-roll pan. (Dough rounds should touch.)
Bake at 475° C for 15 minutes or lightly browned. Remove from oven; brush with melted butter.
Oh, I think I’ve made this exact recipe. They were good, but I felt the same way about them as you do. Maybe I just don’t like biscuits that much!!
I’ve got a couple of biscuit recipes that I’ve been making for years that I really like. No fuss, tender and perfect as a topping for chicken pot pie or as a base for sausage gravy.
An old post on my LJ with pictures of the biscuits and sausage gravy. I was chuffed with the results … in the words of our UK friends.
Thanks! I love chuffed, and a word I picked up from Aussie blog buddies, too, Scrummy! 🙂 I’ll check out the posts.