Sometimes the simplest things can just be a warm, fluffy biscuit to brighten up a day. It’s been colder than usual in Vancouver and what better than to forget about the terrible weather and have a BBQ with some delicate homemade biscuits! We took a lot of inspiration from Pine State Biscuits in Portland, Oregon and thanks to Diners, Drive-ins, and Dives, we were able to figure out the proper technique for making this Southern treat. Eventually I’ll head to the deep south to have me some authentic south cuisine but for now, I’m content with the experiments. 

Southern-style Buttermilk Biscuits

Ingredients

• 2 cups All-purpose flour
• 3/4 teaspoon salt
• 4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 cup grated butter (frozen)
• 1 + 1/4 cup buttermilk
• 1 egg

Directions

• Make sure you stick all the bowls, cutters butter, and ingredients in the freezer while you work for the best results of tender biscuits
• Sift the dry ingredients
• Beat the egg with a little bit of buttermilk and place into the freezer for about 15 minutes
• Take the egg mixture out of the freezer–Make a well in the dry ingredients add a beaten egg and buttermilk into the center.
• Fold dry ingredients in towards the center with a rubber spatula.
• Combine until dough forms a ball and place in freezer for about 30 minutes-1 hour – DO NOT over mix.
• While in freezer, flour work surface and rolling pin. Remove dough ball and place on work surface
• Gingerly roll out into sheet and fold the sides into the center (so fold it into thirds).
• Roll out and repeat once more and roll out until the dough is 1 inch thick.
• Cut the dough with a sharp, round cutter. It is very important that you don’t twist when you cut because you’ll close the air pockets on the side, which will prevent that lovely rise.
• To prevent the bottoms from burning, we put two trays atop each other and buttered the one on top. It really made a difference.
• Bake no more than 20 mins: 390F brush melted butter 3 mins to finish.

Rosemary Cheddar Cheese Spice Loaf

(based on William-Sonoma recipe)
Makes 2 loaves

Ingredients:

• 3 1/2 cups AP flour
• 4 cups of fort cheddar cheese (shredded)
• 4 tablespoons of sugar
• 2 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 1/2 teaspoon cayenne
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 5 sprigs of fresh rosemary (needs to be chopped)
• 2 1/2 cups of milk
• 3 eggs
• 6 tablespoons olive oil
• Black sesame

Directions:

• Preheat oven 375℉
• Butter 2 loaf pans
• Mix together flour, sugar, baking powder, cheese, spices, and rosemary
• In another bowl, mix all the wet ingredients until well blended.
• Just like you would bread, make a well in the middle of the dry ingredients and pour the wet ingredients into the well and stir until moistened and slightly lumpy.
• Pour half of the batter into one pan and the other into the second.
• Sprinkle with black sesame
• Bake for 40 minutes until springy top/insert toothpick into center and it should come out clean.
• Cool and enjoy!

It’s great with some marionberry jam and hot chocolate or tea.

Ingredients

• 2 ripe bananas
• 2 cups of non-fat yogurt
• 2 cups of all-purpose flour
• 2 cups of cake flour
• 2 teaspoons of baking powder
• 3/4 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup of olive oil
• Nutella Glaze
  • 1/2 cup Nutella
  • 3 tablespoons milk or cream

Directions

1. Preheat the oven for 350° F and oil a cake pan (I used a 6" cheesecake pan) with olive oil
2. Combine the dry ingredients together (cake flour, AP flour, baking soda, baking powder, and salt) in a medium bowl and set aside.
3. In a larger bowl, mash the bananas and add the yogurt, sugar, eggs, olive oil, and vanilla extract then whisk until combined. 
4. Gently fold in flour mixture into banana mixture until blended and smooth.
5. Pour the batter into the prepared pan and bake for 1 hour and 30 minutes to 2 hours or until golden brown and the cake will be firm in the center
   **(This step really depends on your pan choice but your pan choice but when you do the cake test, it's okay if the bottom doesn't come out 100% clean)**
6. Cool the cake on and remove it from the pan after 10-15 minutes. Continue to allow it to cool for another 2 hours (just so the glaze don't melt off)
7. Once the cake has cooled, make the Nutella glaze.
8. In a non-stick pot, add the Nutella and cream together on low heat.
9. Allow it to melt and you should be able to stir the cream together with the Nutella to make a thicker chocolate glaze. 
   **(If it's too thick, add more cream...if it's too thin, add more Nutella or icing sugar)
10. Once the glaze is to the desired consistency, allow it to cool for 10 minutes and pour it onto the cooled cake.