I’m constantly looking for a way to make “fried chickens” healthier, just like french fries I’m not going to lie that I love everything fried (well… maybe not everything, since I am not willing to eat fried twinkies). I just can’t seem to make the baked chickens as succulent as their fried cousins. The thicker the chicken pieces, the harder it is to cook them thoroughly without having to worry about pink center, and then the outer side being too dry. I recently decided that I am going to try baking the drumsticks instead, they have less meat per piece, and easier to handle for my daughter, who actually would eat drumstick, instead of a big chicken piece.
I didn’t have any fresh herbs at home when I was making them, but I bet they would be even better with fresh herbs. The key here is to bake it at a relatively high temperature, make sure the chicken pieces are dry, rub them with oil just enough to allow the seasoning to stick, and then bake them. We love spices at our house, so I just mixed several of them, but you can really use whatever you like. I really wasn’t sure whether my daughter would love these, thankfully she did, and so we did. I think we have a winner on this one.
12 chicken drumsticks with skin
2 tablespoon vegetable or canola oil
1 tablespoon salt
2 teaspoon freshly ground pepper
1 teaspoon dried rosemary
1 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
Pre-heat oven to 425 degrees Fahrenheit. Inset a cooling rack into a baking sheet with sides (or, if you do not have a rack, you can use the baking sheet as is).
Mix the rosemary, paprika, thyme and oregano in a small bowl. Set aside.
Rinse and pat dry drumsticks (with paper towel, make sure the chickens are completely dry so the skin can crisp up in the oven).
Rub with oil, then sprinkle with salt, pepper and spice mix. Arrange chicken drumsticks onto rack/baking sheet, position the bony ends of the drumsticks toward the outside.
Bake for 15 minutes, turn chicken, then bake another 10 to 15 minutes or until an instant read thermometer inserted into the thickest part of the chicken reads 165 degrees Fahrenheit.
Let chicken rest 5 minutes then serve.
Adapted from: Inspired Taste
Happy Sunday everyone! Three weeks ago, I got about twelve pounds of apples from someone at work. Apparently, this was a fantastic year for apples, and he brought in two 26″ suitcases full of apples that he didn’t spray (organic yeah!!). I didn’t even see these apples, but I smelled the apples as I was walking through the hallway, and my nose was in a happy state when I finally found the source: freshly picked organic apples, neatly tucked inside plastic bags nestled inside a giant suitcase. He couldn’t even be sure what kinds they all were – but they were so crispy, sweet, and just oh yummy! It reminds me of the time where I was signed up to get a CSA a few years ago – and I got freshly picked fruits in my basket weekly! Since I could only eat so many of these apples fresh, I turned them into this yummy crisp (great with yogurt!) and homemade apple sauce.
Since I was running out of ideas of what to do with them – and I was too lazy to make this apple pie, I was trying to decide on what to do with them when my friend Mollie, who now lives in Germany with her husband, emailed me about apples that she had in her kitchen. And then I told her how I missed out on making this Fresh Peach Cake this past summer during my maternity leave, so I just simply must make it with apples this fall. And funny enough, an hour later, I got an email from her saying that she had that cake in the oven Of course, I decided that I had to make it as well, only that I didn’t have any sour cream in my refrigerator, so I ended up with this version instead (plus, I got to use up my homemade applesauce!). So here you go Mollie – if next time you want to make an apple cake (or a peach cake, or a plum cake), but you don’t have a sour cream – you can use this recipe below.
2 cups (8 3/4 ounces or 250 grams) white wheat flour, or all-purpose flour
2 teaspoons (10 grams) baking powder
1/2 teaspoon (3 grams) baking soda
1/2 teaspoon (3 grams) salt
3/4 teaspoon (2 grams) cinnamon
1/2 teaspoon (1 gram) ground ginger
1/8 teaspoon ground cloves
1 stick (4 ounces or 113 grams) unsalted butter, softened
1 cup (6 7/8 ounces or 195 grams) packed light brown sugar (updated weight)
1 teaspoon (5 ml) pure vanilla extract
2 large eggs
1 1/2 cups (about 13 ounces or 365 grams) unsweetened applesauce
1/2 cup (about 1 3/4 ounces or 50 grams) walnuts (optional), toasted, cooled, and chopped
5 ounces (142 grams) cream cheese, softened
3 tablespoons (1 1/2 ounces or 42 grams) unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup (4 ounces or 120 grams) confectioners sugar
1/2 (1 teaspoon) teaspoon cinnamon
Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan. I had no trouble getting my cake out of a nonstick pan by just buttering it, but if you don’t have a nonstick cake pan or are a little nervous, line the bottom with parchment paper and butter that too.
Make cake: Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will all bake up perfectly in the end.
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely. You can speed this up, as I always do, in the fridge.
Make frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.
Source: Smitten Kitchen
I first made this gorgeous cake three years ago. I had just started blogging, and was finding my way around baking. Frankly, the thought of making a cake using yogurt and oil, instead of butter was just a new concept for me. I was really excited and receptive of it – and really fell in love with it. Over the years, I have made several variations with it. Like adding blueberries into the batter (and learned the hard way that I needed to roll them with flour a little bit to make sure they don’t sink). Or using orange juice, zest and a little bit of cardamon to make it into a beautiful orange loaf cake. I also substituted the type of yogurt used, and didn’t really see much difference in the texture of the loaf. Earlier this year, I started making them again, and discovered that this loaf was also wonderful to stash in the freezer. I normally skip the icing if I know that I would store it in the freezer – but still put the glaze on which helps to keep the moisture in. I took a loaf of this bread last week to work and everyone raved about how yummy this bread was – and how it reminds them like the Starbucks Lemon Pound Cake without all of the butter. So I thought that I should re-post the recipe with a newer picture Have a great weekend everyone!
For the cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt (Greek, low-fat, whole milk have all worked for me)
1 cup of sugar
3 extra-large eggs
3 teaspoons grated lemon zest (3 lemons)
1/2 teaspoon pure vanilla extract
1/4-1/2 cup vegetable oil
1/3 cups sugar
1/3 cup freshly squeezed lemon juice
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
Source: Barefoot Contessa at Home
I have been back to work full-time for about six weeks now, and I must say that I haven’t quite figured it all out yet. I knew it will be tough to be juggling two little kids with both of us working, and trying to manage “everything else” (read: laundry, dishes, picking up around the house…mmm, what is that anyways?). Maintaining this blog has been a challenge more than ever, since now we have two kids with two different bedtimes that aren’t really fixed, and dinner time is another story. Taking pictures was easy before kids were in the picture (five long years ago!), although the pictures were horrible But now, it is really tough. My friends and co-workers wondered (and probably still do) whether I would even have time to cook or bake anymore (and how I still manage to do it even now). I actually considered about taking a little break from blogging for a little while.
But here’s a little story for you. Shortly after I returned to work, somehow, I happened to sit in different trainings with topics surrounding “work-life balance” where one of our assignments during trainings was to evaluate our values and what were important to us. I actually wrote down “cooking home-cooked meals for my family” as one of my top five priorities. I talked and thought through this over and over again – and finally came to the conclusion that this is important for me. Being home in the evenings, sitting down to enjoy dinner with my family is what centers me, therefore I am going to continue doing what I love doing. While I don’t get to take pictures of all my meals like I used to, I still take a lot of joy in sharing a few successes that I have in the kitchen these days – so I hope you guys will still hang with me once in a while Like this recipe. I found this recipe while trying to use up the vegetables and the meat that I had in the refrigerator. It was so delicious and actually pretty easy to whip together when I get home from work, as long as I prep everything the night before. I actually doubled the recipe (which I never do with new recipes), and was really glad that I did – because then it made enough for two nights! Who doesn’t love leftovers, right?
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
2 ½ tablespoons cooking oil
1 clove garlic, minced
One 1 in (2.5 cm) piece fresh ginger, peeled and sliced
½ small green bell pepper, deseeded and cut into pieces
½ small red bell pepper, deseeded and cut into pieces
1 onion, cut into strips
1 teaspoon freshly ground black pepper
Salt, to taste
3 teaspoons soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
½ teaspoon cornstarch
½ teaspoon sesame oil
½ teaspoon sugar
Marinate the beef with all the Marinade ingredients, about 15 minutes.
Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.
Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.
Slightly Adapted from: Rasa Malaysia
One of the things that I love about the fall season is all of the holidays that take place within the three months span. We have Halloween in October, then Thanksgiving three weeks later, and then Christmas! Oh, and New Year’s… Yeah! I already started putting together my menu for Thanksgiving this year, and this stuffing is going to be on it! It definitely doesn’t feel like a holiday at our house without bread stuffing. As much as we love stuffing, I don’t think that we ever made bread stuffing from scratch. Red and I grew up eating the yummy ready to cook stuffing from the box for many years. Since I stopped buying prepackaged food, I started looking for a recipe where I can make it from scratch. This recipe is really simple, basically: bread, onion, celery, and a variety of herbs, and chicken broth. I was amazed at how simple this was to put together – and how the flavors tasted so great and fresh. I was able to taste all of the ingredients, and it’s so easy! I don’t think that we’d ever go back to the boxed stuffing. If you’ve never tried it – I definitely encourage you to try this!
10 cups (1-inch) cubes crusty country-style bread (1 lb)
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1 tbsp fresh chopped thyme, or 1 teaspoon dried thyme
1/2 tbsp fresh chopped sage, or 1/2 teaspoon dried sage
1/2 tbsp fresh chopped rosemary, or 1/2 teaspoon dried rosemary
1 stick unsalted butter
1 1/2 cups chicken broth
1/2 cup water
Preheat oven to 325°F.
Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes.
Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes.
Stir together bread, vegetables, broth, water, and salt and pepper to taste. Place them in a 13×9-inch baking dish, bake for 20 mins or until heated thorough.
Yield: 12 cups
Can you imagine that next week is already October? Phew! This year has definitely flown by, and fall is definitely here in high gear. This past week though, I felt like the weather was a little confused and wasn’t sure whether it was going to be warm or cool. Should I dress the kids in long-sleeved shirts and long-pants? Or, short-sleeved and shorts? This is probably the first year that I’m actually ready for that first frost, maybe because I am so ready to be done with my seasonal allergies, but really, I’m ready for sweaters, sweatshirts, flannels, and freshly baked goods coming out of my oven again. There is something homey with fall weekends, where my house smells like dough, cinnamon, and vanilla.
If you’ve been following my blog for a while, you’ve probably noticed that I’m a huge fan of quick bread, and I make them almost weekly. With that said, this recipe is one that I have bookmarked for a few years, but finally have gotten around to making them. I basically already have a recipe that I love for several different types of bread, so I’m always in the camp of “if it isn’t broken, don’t fix it”. This one though, turned out fantastic! I think this may need to go into my regular quick bread rotation. It has such a perfect texture: moist but not wet, and firm enough to slice and holds up to all of the shredded bits of zucchini and chocolate chips. My daughter seems to like the idea of a chocolate bread, although she’s smart enough to ask: “Is that zucchini in there mommy? I see something green. ” And instead of saying yes, my response was: “Did you see the chocolate chips in it?”
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder, optional
1/3 cup Dutch-process cocoa
1 2/3 cups unbleached all-purpose flour, or white whole wheat flour
2 cups shredded, unpeeled zucchini, gently pressed
1 cup chocolate chips
Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
Stir in the zucchini and chocolate chips.
Pour the batter into the prepared pan.
Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.
Yield: one 8 1/2″ x 4 1/2″ loaf
Recipe source: King Arthur Flour
You’ve probably noticed that things have been a little quiet around here. Our family has gone through a string of sickness, and we’re still trying to get over it. My daughter has been sick for about three weeks now – and that poor thing has had to see our family doctor three different times in three weeks for three different issues… aarrghh! My stress level was at all time high, and I think that’s why I ended up getting sick too. I’m on my second week, and most recently I was diagnosed to having seasonal allergy!! What? I have never had any allergies in my entire life ever, and I have been living in Iowa for the past seven years without any issues. Apparently, allergies are bad around here this year – and I was the unhappy recipient of it. Enough with the rant, I’m hopeful though that things are looking up for us next week.
I actually whipped this up today, the first item that I have baked in … well, probably two weeks although it feels like forever, since I wanted something to take to work next week. I have been missing my regular quick bread as a snack in the office. Who doesn’t love Nutella right? And I figured adding it into my fave banana bread recipe will add a little something special to my regular old banana bread recipe. I spent a lot of mornings eating challah toast with Nutella with my daughter this summer and got really hooked in it. It reminds me of my childhood days doing the very same thing with my sister and grandaunts. I really don’t know why it took me this long to make this version, since it’s absolutely yummy.
1-3/4 cups white wheat flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup butter, melted and cooled
1/3 cup of unsweetened apple sauce
2/3 cup firmly packed brown sugar
2 large eggs
1-1/2 cup mashed ripened bananas
1/4 cup chocolate hazelnut spread (i.e.: Nutella)
Preheat oven to 350 degrees Fahrenheit. Grease an 9-inch loaf pan lightly and set aside.
In a medium mixing bowl, mix the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, whisk cooled and melted butter, apple sauce, brown sugar and eggs. Next, add mashed banana and mix gently until just combined. Then add the dry ingredients in two installments, each just until combined.
Put the chocolate spread a small microwave-proof bowl, and warm it up for about 30 seconds.
Then pour half of the batter into the loaf pan, our half of the chocolate spread, and swirl gently with a knife or spatula. Then add the other half of the batter and top it with the remaining chocolate spread. Swirl gently with a knife or spatula.
Bake for about 50-60 minutes, rotate halfway through.
Yield: 1 loaf of 9-inch pan
If you look up in the wikipedia, Labor Day is a holiday that celebrates the social and economic achievement of American workers. But for many families, it is also the last holiday celebration of the summer. For myself personally, I love this holiday weekend because my birthday happens to be on August 31st, therefore I’ve been automatically given a long weekend to celebrate my birthday. Nevertheless, this year is a little bit of a bummer, because we’re on round two of sickness after a month of daycare for both kids – first the oldest, and now my little baby. We went to the urgent care twice already to ensure that they didn’t get some sort of internal infections – so now we’re just hoping that they will feel better with time. I’ve also been fighting the flu off myself so that I can take care of my sicklings.
Red made this blueberry bread for me over the weekend for my birthday. I’ve been known as a hard person to buy for (either Christmas or birthday!) – so Red has found that making a dish or baking a treat is usually something that I appreciate. I love quick bread, and blueberry is such a treat in the summer. The combination of the two would be a welcome for me. The addition of ginger was a bit of a surprise for me, I was actually hesitated that my daughter wouldn’t go for it. But she actually didn’t notice, and I actually liked them – it gave the bread such a nice subtle surprise that I didn’t expect. I hope everyone is having a nice holiday today!
1 Tbs. unsalted butter, softened
9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
3/4 cup granulated sugar
1 Tbs. baking powder
3/4 tsp. table salt
1-1/4 cups fresh blueberries
1 cup buttermilk
2 large eggs, at room temperature
2 Tbs. finely grated fresh ginger
1 tsp. pure vanilla extract
4 oz. (1/2 cup) unsalted butter, melted and cooled
Sanding sugar for topping
Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the blueberries.
In a medium bowl, combine the buttermilk, eggs, ginger, and vanilla. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
Scrape the batter into the prepared pan and spread evenly.
Sprinkle the sanding sugar evenly over the batter.
Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days.
Recipe source: Fine Cooking
I started blogging about five years ago, I think last month, or sometime around this month. I was a decent cook by then, but definitely not a baker. If anything, blogging has provided me the opportunity to really push myself to try something new in the kitchen. One of the discoveries that I have found through all of this is that the simplest recipes, made with the best ingredients, are actually the best and the ones that tend to show up again and again at my house. Like this strawberry shortcake. This is, what I believe, is the quintessential dish for the summer. It screams summer all the way through. Tender buttermilk biscuits that are crusty on the outside, and stuffed with juicy sweet strawberries and cool freshly whipped cream. I had a little bit less strawberries than what the recipe called for in this recipe, and wish that I would have had more. Because these biscuits, while tender, they were still sturdy enough to soak in all of the juice from the strawberries. I told Red that I was making these for breakfast, and he wasn’t convinced. I mean, they are basically just strawberries, which falls under fruit category, and a little bit of biscuit and whipped cream – they should pass as a breakfast item, right? So I told him he could have the biscuits without the strawberries and whipped cream. BUT, he was sold. He ate two of them. The second one was probably enough to feed two, he made strawberry “double decker” shortcake. I should’ve taken pictures of it. So technically, almost three. Breakfast will never be the same at our house.
8 cups strawberries, hulled
6 tablespoons granulated sugar
2 cups flour
2 tablespoons granulated sugar
2 tablespoons brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted cold butter, cut in 1/2-inch pieces
2/3 cup half-and-half, plus extra for brushing
2 cups heavy whipping cream
2 to 3 tablespoons powdered sugar, to taste
To prepare berries: Slice the berries and sprinkle with 6 tablespoons granulated sugar. Let berries sit at room temperature, stirring occasionally, until the sugar is dissolved and berries are juicy, about 30 minutes.
To make shortcake: Preheat oven to 425 degrees and place rack in middle position. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, 2 tablespoons granulated sugar, brown sugar, baking powder and salt.
Add cold butter pieces, working them into the flour with a pastry cutter, or your fingers, until the mixture resembles cornmeal and no large lumps of butter remain.
In a small bowl, whisk together half-and-half and egg. Stir into flour mixture until dough comes together in a sticky mass.
Turn dough out onto a lightly floured counter and knead lightly until it comes together, about 30 seconds. Dust the counter with a bit more flour, then pat dough into a rectangle about 1/2-inch thick. Cut 6 rounds with a floured 3-inch biscuit cutter, pressing straight down — twisting can seal the layers, leading to a dense shortcake — then place them upside-down on a baking sheet (helps ensure the highest rise).
No biscuit cutter? You also can cut squares with a knife.
Gather the scraps, knead briefly, and cut out 2 more shortcakes.
Brush each round with some half-and-half, then sprinkle with sparkling sugar.
Bake for 12 to 14 minutes, until just golden. Let cool on wire rack.
To assemble: Combine cream with powdered sugar and whip until stiff. With a serrated knife, slice each shortcake in half and lay the bottom on individual serving plates. Spoon a portion of fruit over each bottom, top with a dollop of whipped cream, then cap with the shortcake tops. Serve immediately.
We’re still adjusting to our family of four. Mornings are just a blur, it is a mad-dash for everyone in the house, while trying to get everyone ready to school/daycare and to work. We’re still working on our routines so every day we can leave 10-15 minutes earlier. I’m still adjusting to being a working mom with two little kiddos. This week has been especially crazy with a sick toddler, and then followed by Red, who suddenly caught something as well. I think I’ll feel better once everyone is back on the healthy state for my sanity. Of all of the changes that we’re working through, one routine at home that I am still holding on tight is homemade breakfast on weekends. It is such a treat to be able to make something extra special, the work – for both days on weekends. Yes, Saturday and Sunday. It is soothing for me, and it is a great way to unwind and get everyone connecting for the next couple of days. This recipe is simple, using the very versatile buttermilk. No recipes can go wrong when it involves buttermilk.
8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed
2 tsp. baking powder
1 tsp. granulated sugar
1/2 tsp. baking soda
1/2 tsp. table salt
3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
3/4 cup cold, well-shaken buttermilk
In a large, wide bowl, combine the flour, baking powder, sugar, baking soda, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal with some pea-size lumps.
Using a silicone spatula, stir in the buttermilk just until the flour mixture is moistened. Do not overmix; the dough should just come together, and it will be sticky.
Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking.
Make Ahead Tips
The flour and butter mixture can be refrigerated in a zip-top freezer bag for up to 1 week, or frozen for up to 1 month. If frozen, thaw at room temperature for 30 minutes before proceeding with the recipe.
Yield: (8) 2-inches biscuits
Source: Fine Cooking