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Posts Tagged ‘Buttermilk’

Flaky Buttermilk Biscuits

While I have been reading up on Buttermilk biscuits I discovered there are many different ways to make biscuits. Should you use butter versus shortening, all-purpose flour vs White Lily flour, different opinions on how to handle the dough, cutting vs dropping the dough and if you choose to cut the dough, how to cut. Not to mention the wide range in baking temperatures. Who knew biscuits were so controversial. In any case, I do know that it is important not to over-mix and to handle the dough as little as possible. Also using cold butter clumps makes sense to me since that is the way you get the wonderful flakiness in Wienerbrød. In this particular method I used here, I cut the dough ball in half and placed one half on top of the other, reshaped into ball and repeated this process 3 times. Did it make a big difference? I’m not really sure, but it didn’t hurt the dough. And so in conclusion, I love these Buttermilk biscuits. They are soft and buttery and flaky with a slight  crunch to the bottom, which I like. There is nothing better than homemade, right-out-of-the-oven flaky Buttermilk biscuits!

Buttermilk Biscuits (makes 9-12 biscuits)

Ingredients:

6 tablespoons unsalted butter, cold or frozen, grated (84 g)

2 cups all-purpose flour (265 g)

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk, cold (236 milliliter)

Directions:

Preheat oven to 400 degrees F (204 degrees C), line baking sheet with parchment paper and set aside.

Use a box grater to grate cold butter, place grated butter in freezer while you prepare dry ingredients.

Sift flour, baking powder, baking soda and salt into a bowl. Place grated butter into flour. Using a pastry blender cut butter into pea size pieces. Add cold buttermilk, using a wooden spoon stir mixture just until dough comes together, do not overmix. Place dough onto a floured surface, gently pat dough into a ball. Cut dough ball into half, place one half on top of the other and gently press into a ball again. Repeat cutting the dough ball and placing one half on top of the other, shaping into a ball 3 more times.

Gently shape dough into a rectangle about 1 inch thick. Cut dough into 9 or 12 squares, place dough onto prepared baking sheet 1 inch apart. Place baking sheet in refrigerator for 10 minutes. Transfer baking sheet directly from the refrigerator to the preheated oven, bake 12-15 minutes or until golden brown. Serve while warm. Enjoy!

Buttermilk Biscuit

Source: slightly adapted from Girl versus Dough

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Kærnemælksuppe

Kærnemælksuppe

Kærnemælksuppe is an old-fashioned Danish soup which I had forgotten all about, until the topic came up on a Facebook page. I have very fond memories of this soup which I absolutely love and I think we typically had it as a dessert although I think we may also have had it for dinner. Reading some of the comments online about Kærnemælksuppe, it appear that a lot of people don’t like this soup, maybe it’s an acquired taste? In any case, buttermilk is a special tasting dairy product, it’s tart. But with the combination of sweet vanilla pudding, a little extra sugar which is optional and raisins, the heated buttermilk becomes down-right delicious, at least to me.

Kærnemælksuppe – Warm Buttermilk Soup (makes 2 servings)

Ingredients:

16 fl. oz buttermilk (470 ml)

4 tablespoons vanilla flavored instant pudding (Jell-O for example)

1 tablespoon sugar (optional for extra sweetness)

a handful raisins

Directions:

Mix 1/2 of the buttermilk with pudding powder and sugar (optional), using a hand-mixer beat until it starts to thicken. Pour remaining 1/2 of buttermilk into a small saucepan and turn heat to medium. Add thickened buttermilk/pudding mixture and raisins to saucepan, stirring occasionally bring to a simmer. Serve hot and Enjoy!

Source: My Danish Kitchen

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Rabarber Koldskål

I know what you’re thinking, and your right. It’s time for Koldskål! The days are longer and the temperatures are rising and Koldskål is just such a perfect dish for summer evenings. This version is made with rhubarb which makes it a little more tart but you can always add more sugar if you like. I like the tang though. I also chose to used Greek yogurt which made it a little thicker, yet it turned out with a wonderful “airy” consistency which I really enjoyed. When ready to serve make sure you serve it very cold and with your favorite topping. I hope you enjoy this Danish summer dish.

Koldskål – 3 servings

Ingredients:

2 cups buttermilk

1 cup Greek plain non-fat yogurt

4 tablespoons sugar

Rhubarb Compote:

1 1/2 large Rhubarbs

4 tbsp sugar (50g)

1/2 vanilla bean

1/2 cup cold water (1 dl)

Topping:

Kammerjunkere – delicious cookies typically served with Koldskål

Direction:

Beat buttermilk, yogurt and sugar together. Cover and place in refrigerator.

Meanwhile, clean and cut rhubarbs into 2 inch slices and place in small cooking pot. Add sugar, seeds plus vanilla bean and water. Simmer covered for 15 minutes, uncover, turn off heat and let stand another 5 minutes. Remove vanilla bean ,place in blender and blend until smooth. Allow to cool before whipping it into the Koldskål. Place back in refrigerator until ready to serve. Add your favorite topping. Enjoy.

Rabarber Koldskål med Kammerjunkere

Adapted from: Det Søde Liv

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Danish Koldskål

Danish Koldskål

This is a traditional Danish dish served in the summertime. I recall having this either as a dessert, breakfast or even as a light dinner on a warm summer evening. I don’t think my husband and son would easily accept this as a dinner dish…. what, where is the meat 🙂 ….but I actually think this makes a perfect dinner because it’s so refreshing and light, especially in 90 degree weather. Some make this with eggs but I prefer to leave them out. You can also add vanilla sugar and lemon for added flavor. Buttermilk has a tangy flavor which is offset by the sugar. It has high levels of lactic acid which makes it’s easily digested and increases the absorption of calcium. Serve this refreshing dish cold with your choice of topping.

Koldskål ingredients

Koldskål ingredients

Koldskål – 3 servings

Ingredients:

2 cups buttermilk

1 cup plain nonfat yogurt

3 – 4 tablespoons sugar

Directions:

Whip buttermilk, yogurt and sugar together. Serve very cold with a topping of your choice.

Toppings:

Kammerjunker – sweet cookies typically served with Koldskål

fresh fruit (sliced strawberries, raspberries, peaches)

biscotti

toasted oatmeal (toast on pan; 1/2 cup oatmeal, 1-2 tbsp butter, sliced almonds or hazelnuts, careful not to burn)

tvebakker – twice baked cookies popular during WWII

Koldskål

Koldskål

Source: My Danish Kitchen

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