Also called American Dressing by our European friends.
Combine well and chill.
Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil.
Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).
Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces.
Bring the broth to a boil and add pepper.
Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.
Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
Stir in the chicken and serve. If using a pressure cooker, high pressure for only 20 minutes with a 10 minute natural release.
It can also be done in the crock pot with 3-4 cups water but someone has that book so at this time I cannot give cooking times.
This is a buttery and flavorful brioche dough recipe suitable for loaves and donuts.
Prepare a starter and allow to ripen. When the starter passes a float test, combine starter, water, buttermilk, flour, salt and sugar in the bowl of a stand mixer and affixed with a dough hook. With the mixer on low, add eggs one by one until a rough, shaggy dough forms. Rest 1 hour.
With the mixer on medium, add cubes of butter one by one, allowing each cube to completely incorporate before adding the next. Scrape down the sides of the mixer occasionally. The dough should become silky smooth and elastic. Cover with plastic wrap and rest until dough has expanded by 30%, about 4 hours. Performing a stretch and fold approximately each hour until the gluten stiffens.
Cover in an airtight container and ferment refrigerated up to 2 days before shaping.
After fermentation, warm the dough to room temperature and shape. Allow to rise until doubled in size. If baking, brush down with egg white and bake in a 375°F oven 25-30 minutes, until a temperature probe inserted to the center of the loaf registers 209°F. Allow to fully cool before slicing.
This is an excellent use for discarded sourdough starter. This recipe yields a fluffy and spongy pancake with balanced complexity and firm chew.
The starter should be unfed.
Preheat a griddle to 350°F.
Whisk together flour, salt, sugar, baking powder and baking soda in a large bowl.
Combine unfed starter, buttermilk and beaten egg until smooth. Pour over dry ingredients and add melted butter. Fold together until just combined. Add up to ½ cup milk to thin the batter, if necessary.
Ladle ⅓ to ½ cup portions onto the griddle. Batter will form bubbles. Turn over when bubbles have slowed, and cook 1-2 more minutes. May need to turn an additional time if the batter has not cooked through, or the pancake is squishy when probed.
Adapted from the Buttermilk Pancakes recipe.in The Joy.of Cooking (2000).
Note: Use a wide 2 quart measure for the batter to pour directly on the griddle for less mess.
Combine dry ingredients in a 2 quart bowl, and whisk to combine.
Combine wet ingredients in a 20 oz bowl.
Preheat griddle to 350°F.
When griddle is hot, pour wet ingredients over dry, and combine with a whisk until just combined. Leave some pea-sized lumps, and do not overwork the batter.
Pour ⅔ cup portions onto griddle in batches, and flip when bubbles start to form. Turn 2 to 3 times until cake is firm and airy.
Makes 1 dozen 4″ disks, or 2 dozen 3″ disks.
Preheat oven to 425°F.
Combine flour, salt and butter in the bowl of a food processor, pulsing several seconds until butter forms pea-sized clumps. Add one egg and one half of the milk or buttermilk. Pulse until combined. Slowly add remaining milk until dough just clumps.
Turn out onto a floured work surface and press flat with fingers. Fold into thirds and press flat several times, sweeping in loose bits of dough. Do not knead or use a rolling pin. Repeat folding and pressing flat several times until dough is combined. Split into 2 large balls and rest refrigerated 10 minutes, or up to 2 days.
With a rolling pin, roll a ball out into a thin sheet about ⅜” thick. Cut rounds with a biscuit cutter.
Prepare the remaining egg in a small bowl, beaten.
Fill 4″ rounds with 3 tablespoons of filling, or 3″ rounds with 2 tablespoons. Do not overfill. Dampen edges of the round with water. Fold rounds over, sealing the edge by pressing with a fork or gently pinching and twisting.
Place finished pastries on a baking sheet lined with parchment paper, spaced 1″ apart. Brush the pastries with the beaten egg. Bake at 425°F for 15-18 minutes, until well browned.
Marinade
Chicken breading
Canes Sauce
Combine marinade ingredients and chicken in a resealable gallon bag, and rest in refrigerator 4 hours to overnight.
Preheat fry oil to 375°F.
Combine breading dry ingredients in a bowl. Whisk eggs in a separate bowl. Wash chicken pieces in egg mixture, and then coat in breading. Gently place coated chicken pieces in oil and fry til golden brown, about 5 minutes.
Cook’s notes: For a flaky, buttery biscuit, keep the ingredients cold and do not overwork the dough. Liquid measures are approximate, use more or less to achieve a barely moist dough that holds together, but is not wet or elastic.
Ingredients
Makes six 3½” biscuits.
Instructions
Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the in the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.
Alternative method: add dry ingredients to food processor and pulse several times to combine. Add cold, cubed butter to food processor and pulse briefly several times, until butter is pea sized. Add buttermilk and pulse until just combined. Do not overwork the dough.
Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Do not use a roller. Repeat this process two to four more times.
After the final turn, pat the dough into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 3.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness.
Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk or melted butter.
Bake at 450°F for about 15-17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve.
Credit: Southern Buttermilk Biscuits, Genius Kitchen
Makes an airy, moist cake.
For a savory cornbread, optionally add:
Preheat a 10” cast iron skillet to 450°F while preparing the ingredients. Combine dry ingredients in a medium mixing bowl and whisk together. Combine wet ingredients in a second bowl and whisk together. If melting butter, reserve
in a separate bowl until combined.
When the cast iron is heated, pour wet ingredients over dry and stir with a silicone spatula until just combined. Grease the hot skillet with lard or vegetable oil and pour in batter. Bake 20-25 minutes at 450°F, or until a toothpick draws clean. Turn out onto a cooling rack.
Adapted from http://www.deepsouthdish.com/2012/10/buttermilk-sour-cream-cornbread.html