Biscuits & Pancakes!

It's time yet again to re-stock the freezer for breakfast...

Buttermilk Biscuits & Buttermilk Pancakes

What's up with the buttermilk you ask?  To be honest I had a carton in the fridge I needed to use up before it went bad.  This pancake recipe replaces eggs with applesauce which is a bonus for me as my toddler isn't very fond of fruits.

Printable Version

Buttermilk Pancakes

1/2 cup applesauce
2 cups buttermilk
4 tbsp. butter, melted
1/2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tbsp. sugar

In a large bowl, mix together the applesauce, buttermilk, melted butter, and vanilla.  Then whisk in the flour, baking powder, baking soda, salt, and sugar.  Heat a griddle to med-high heat and spray with cooking spray.  Pour out batter 1/4 cup at a time and cook until you see bubbles around the edge of the pancake.  Flip and cook a few minutes until golden brown on both sides.  Cool on a wire rack.

* To freeze the pancakes, I allow the pancakes to cool completely, stack them up and place them in freezer bags.  If you are worried about the pancakes sticking together you could place a small square of parchment paper between each pancake or freeze in a single layer on a cookie sheet then place in a freezer bag.  My pancakes do freeze together but pop apart quite easily so I have never separated them.



Look at that flakiness, would ya!

I am extremely happy with yet another Pioneer Woman recipe..I haven't been disappointed yet.  I LoVe her cookbook!!  The flakiness of these biscuits are just amazing.  Make a batch or two for your company this holiday season and serve with your fave jam/jelly... better yet, throw a batch in the freezer like me and have warm buttermilk biscuits at the drop of a hat!

Printable Version

Buttermilk Biscuits
from Pioneer Woman

4 cups all-purpose flour
1 1/2 tsp. salt
2 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/3 cup shortening
1/3 cup cold butter, cut into pieces
1 1/4 cups buttermilk

In a large bowl, combine all the dry ingredients and stir together.  Add the shortening and butter. 

With a pastry blender or fork, cut in the shortening and butter until the mixture resembles coarse crumbs.  Pour in the buttermilk and mix gently with a fork until just combined.  The biscuit dough will be sticky, not overly dry or crumbly.  Lightly flour a clean surface. 

 Turn dough out of the bowl and roll to a 1/3-3/4 inch thickness, depending on how thick you'd like your biscuits to be.  Cut rounds with a biscuit cutter and place them in a baking dish or on a cookie sheet.  Bake for 11-14 minutes or until golden brown.  (Watch them, mine were done at 10 minutes. 

What else is goin' on?

Tomorrow- It's cookie time again!!  12 Weeks of Christmas Cookies!
Next week- Thanksgiving food!!! Pies, pies and more pies!!!