Of all the quick breads out there, I gotta say that biscuits are at the top for my favorite alongside scones. There’s nothing like tearing open a warm, flaky biscuit and slathering it with honey butter. We often make them for breakfast, but they’re a welcoming option alongside any meal.
I have a few favorite recipes when it comes to biscuits, and it all kind of depends on what I have on hand and what I plan to use them for. I tend towards buttermilk varieties because I love the added flavor and tang that it lends. However, I know most people don’t often have buttermilk in their fridges, so I have back up regular milk and yogurt recipes as well. Find whichever suits your tastes and with what you have available!
A Brief Biscuit History
Several 19th-century innovations helped us get to what’s now recognized as the Southern biscuit. Better mills and increased wheat production dropped the price of flour enough that poorer Southerners could afford to buy flour. The development of chemical leavening agents, such as potassium carbonate, potassium bicarbonate, and sodium bicarbonate (what we now know as baking soda) helped biscuits rise without yeast or beaten eggs, creating the light and fluffy biscuits we know and love.
Buttermilk Biscuit Recipe
2 cups flour
2 teaspoons sugar
3/4 teaspoons salt
1 Tablespoon baking powder
6 Tablespoons cold, unsalted butter
3/4 cup buttermilk
Adjust oven rack to lower-middle position and preheat to 400°F (200°C).
Add flour into a medium bowl, then add sugar, baking powder, and salt. Whisk until well combined (this may take a minute or more). Add cubed butter, toss to break up the pieces, and smash each cube flat. Continue smashing and rubbing until butter has mostly disappeared into a floury mix, although a few larger, Cheerio-sized pieces may remain.
Add buttermilk and stir with a flexible spatula until the flour has been fully absorbed. The dough will seem rather crumbly and dry at first, but keep mixing until it finally comes together. Once the dough forms a rough ball, turn it out onto a lightly floured surface.
Using your bare hands, gently pat dough into a squarish shape about 1/2 inch thick, then fold in half; repeat twice more for a total of 3 folds, using only enough flour to keep your hands from sticking. Finish by patting the dough to a thickness of 3/4 inch. Dust away any excess flour, if necessary, then cut dough into 3-inch rounds and arrange closely in a cast iron skillet. Gather scraps into a ball, pat and fold a single time, then cut as many more biscuits as you can. The final round of scraps can be gathered and shaped into a single biscuit by hand.
Bake biscuits until they are well risen and golden brown, about 25-35 minutes. Let biscuits cool about 5 minutes to help set their crumb, then serve fresh.
Preheat oven to 425F. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir until it forms a rough ball.
Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
Adjust oven rack to lower-middle position and preheat to 400°F.
Sift flour into a medium bowl, then add sugar, baking powder, baking soda, and salt; whisk until well combined. Add the butter, toss to break up the pieces, and smash each cube flat. Continue smashing and rubbing until the butter has mostly disappeared into a floury mix, although a few larger pieces may remain. This can also be done with 4 or 5 pulses in a food processor.
Add yogurt, and stir with a flexible spatula until the flour has been fully absorbed. The dough will seem rather crumbly and dry at first, but keep mixing until it finally comes together. Once the dough forms a rough ball, turn out onto a lightly floured surface.
With your bare hands, gently pat the dough into a squarish shape about 1/2 inch thick, then fold in half; repeat twice more for a total of 3 folds, using only enough flour to keep your hands from sticking. Finish by patting the dough to a thickness of 3/4 inch. If needed, dust away any excess flour, then cut into 1 3/4-inch rounds and arrange in a cast iron skillet or round cake pan. Gather scraps into a ball, pat and fold a single time, then cut as many more biscuits as you can. The final round of scraps can be gathered and shaped into a single biscuit by hand.
Bake until the biscuits are well-risen and golden brown, about 20 minutes. Let the biscuits cool about 5 minutes to help set their crumb, then serve as desired. Leftovers can be stored up to a week in an airtight container; to serve, split the stale biscuits in half, brush with melted butter, arrange on a baking sheet, and broil until golden brown.
This flatbread recipe is so simple and comes together quickly (like 10-15 minutes). It’s great for making wraps, for dipping, or alongside meals. I like to think of flatbread as a great substitute for when we don’t have bread around or don’t feel like making it.
You can customize these flatbreads to make them garlic and herb, add seeds, etc. Have fun with it!
1 cup all purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon sugar
1 teaspoon salt
1 cup plain yogurt (or just under 1 cup buttermilk)
Mix all of the dry ingredients in a medium bowl until well combined.
Make a well in the center and add the yogurt or buttermilk. Stir to create a shaggy dough and then knead until it comes together into a rough ball. Add a bit more yogurt or buttermilk if it’s too dry.
Turn out your dough onto a work surface and knead until smooth (about 30 seconds).
Divide the dough into 6 pieces. Roll out each piece with a rolling pin until about 1/8″ thick.
Heat a cast iron skillet or pan until hot over high heat.
Add the flatbreads one at a time and cook about 1 minute on each side until brown spots appear, slight charring is okay. Remove to a wire rack to cool.
There’s much that I appreciate about my Asian heritage, especially the food, more so now than ever. Growing up Asian American was difficult and I felt like I had to subdue my Asian culture in order to be “cooler.” Along with this came me not appreciating a lot of traditional Asian foods that I am now so thankful for. Dumplings fell under that list of things. I have no idea why I didn’t like them that much growing up because now I fricken love them, especially in potsticker form.
Homemade potstickers/dumplings do take a bit of effort to make, but they’re so worth it. They taste SO much better. And they remind me of my childhood. These ones that I made are pork loin and cabbage. My mom always makes them with pork, shrimp, and Chinese chives. No matter what combination you use, they’ll turn out tasty!
A Brief Potsticker/Dumpling History
Dumplings have been around for over 1,800 years and potstickers have been enjoyed since the Song dynasty (960 to 1280 A.D.). According to legend, they were invented by a chef in China’s Imperial Court, who accidentally burnt a batch of dumplings after leaving them on the stove for too long. With no time to prepare a new batch, the chef served the dumplings with the burnt side on top, announcing that they were his own special creation. Fortunately, court members loved them.
Potstickers goin’ in.
300g all purpose flour
200 ml boiling water
Pinch of salt
2/3 lb (300g) pork, shrimp, beef, or mix (can make vegetarian with tofu or mushrooms)
1 tablespoon black vinegar (or your favorite Asian vinegar)
1/2 teaspoon laoganma chili crisp or chili oil
Mix the flour, salt and boiling water in a large bowl you have a rough ball shape. Remove from the bowl and knead for 10 minutes until smooth. Cover with cling film and rest for 20 minutes.
Combine the protein, baking soda, corn starch, seasonings, and liquid ingredients. Stir vigorously in one direction until all the liquid is absorbed and the pork begins to bind to itself. Mix in the vegetables, spring onions, ginger and garlic.
Lightly flour your work surface. Divide each piece of rested dough into 16 even-sized pieces. Lightly dust the dough pieces with flour. Place a piece onto the work surface with its cut side down, and flatten with a floured palm. Roll each piece of dough into a thin disc, roughly 3″ in diameter.
Place a heaped teaspoon of filling into the center of each wrapper. Fold over into a half moon shape. Cradle the wrapper in one hand and use the other hand to create pleats along the edge furthest away from you, pinching the two edges together after each pleat as you go, to create a crescent shape. Avoid getting any filling on the edges and be sure to pinch firmly as you pleat to create a good seal.
Heat 1 tablespoon of oil in a large frying pan over medium heat. Fry the dumplings flat side down for about 2 minutes until a golden crust forms on the bottom. Add the cold water and immediately cover with a lid. Let the steam cook the dumplings for 8 minutes or until all the water has evaporated. Remove the lid and let the dumplings to cook for a further minute until they lift off from the bottom of the pan easily.
While the dumplings are cooking, prepare the dipping suace by mixing sesame oil, soy sauce, vinegar, and laoganma.
Serve the dumplings in a big pile, making sure to show off the golden bottoms. Drizzle the spicy soy sauce on top, or serve on the side for dipping.
You can always freeze the dumplings that you don’t use and pop them out whenever you want to eat them!
I splurged on a handful of cookbooks recently to devour (pun intended) during quarantine times. Two of them are from Tartine which is a renowned bakery in San Francisco. We visited Tartine Manufactory in early March during our travels to SF, right when COVID-19 was starting to crop up in the US. We thoroughly enjoyed our meal there, and as I’ve been getting into sourdough, I’ve wanted to learn from their expertise. A month has passed since then and it feels like the world has completely flipped upside down.
This recipe is from the regular Tartine cookbook which is full of gorgeous pastries, cakes, pies. I flipped to the gougères page and found it to be simple in ingredients and execution, a pate a choux made savory (essentially a savory cream puff). Trying a new recipe for a QBA was fun! I was a bit worried it wouldn’t turn out but they turned out light, airy, and cheesy. We had them around our first bonfire of the season.
1 1/4 cup non-fat milk (if you don’t have nonfat, use water or half water/half whole milk)
10 tablespoons unsalted butter
1 teaspoon salt
1 cup allpurpose flour
5 large eggs
3/4 cup grated Gruyere or other low moisture cheese like cheddar, swiss, etc.
1 teaspoon freshly ground black pepper
1 tablespoon fresh thyme, minced (or 1 tsp dried)
Preheat oven to 350 degrees.
Grate cheese and set aside.
Place milk, butter, and salt in a medium sauce pan over medium heat. Let the butter melt and milk come to a full boil.
Then add the flour all at once. Stir vigorously for a few minutes until the ingredients form a thick smooth dough.
Transfer the dough to a medium bowl Add one egg at a time and mix until each egg is fully integrated before adding the next.
Using a rubber spatula, mix thyme, cheese, and pepper into the dough.
Using a spoon, scoop 3″ mounds of dough about 1″ tall onto a baking sheet lined with parchment.
Brush the tops of each mound with lightly beaten egg and then sprinkle with extra cheese. Space about 2 inches apart.
Bake in the oven for 35-45 minutes until puffed, light for their size, and golden brown. Poke the cooked gougeres with a toothpick to allow steam to be released, this will help prevent collapse. Serve hot or warm. To reheat, pop in the oven!
My late grandpa used to make delicious scallion pancakes for our family. He taught my mom his recipe and she has been making them ever since. Growing up, I would often have them in the freezer at the ready. My mom would also bring them to me during her visits when I was in college. Scallion pancakes have gotten me through plenty of empty refrigerator/pantry times throughout the years.
I introduced these to J when we were dating, and now he probably likes them more than I do. I finally got around to asking my mom for the recipe so now I make them whenever we have extra scallions. They take a bit of time but it’s always nice to have a stack of scallion pancakes in the freezer for when you want a snack. We often eat them for breakfast with a fried egg too.
A Brief Scallion Pancake History
The scallion pancake has been around for so long and its origins have passed into myth, folklore, and guesswork. It’s difficult to tell where it was first created, but many of the tales point to Shanghai, China (where my dad is from!). The scallion pancake greatly resembles an Indian flatbread known as paratha. There is a story in China that suggests pizza is an adaptation of the scallion pancake, brought back to Italy by Marco Polo. Marco Polo missed scallion pancakes so much that when he was back in Italy, he tried to find chefs willing to make the pancake for him. Not finding success, Marco Polo suggested the filling be put on top rather than inside the dough. The change, by chance, created a dish that formed into today’s pizza.
3 cups unbleached all purpose flour
1 cup boiling water
1/2 teaspoon salt
1/3 cup vegetable oil or neutral oil
1 cup unbleached all purpose flour
1 bunch of scallions, finely chopped
Start by preparing the dough. In a medium mixing bowl, mix the flour and cup of boiling water with a wooden spoon or rubber spatula until a sticky dough forms. The dough should be sticky, but not wet.
Knead the dough for a few minutes until it forms a cohesive, smooth dough. Cover and let sit for 30 minutes.
Make the flour and oil roux by combining the oil, salt, and flour. It needs to have the consistency of a paste–continue adding more flour if needed to get desired consistency. Set aside.
Divide the dough into 10 equal pieces and roll each piece out into a thin circle. Next, take about 1 teaspoon of the roux and spread it across the entire circle of the dough. Take about 1/4 – 1/2 cup of the chopped scallions and spread them generously and evenly over the roux.
Next, roll the dough up into a log and then shape that log into a spiral (see photos). Using a rolling pin, roll out the spiral to desired thickness of pancake. Be gentle but don’t worry if the scallions tear through the layers. Just stuff them back in and keep rolling. Repeat with the rest.
At this time, I’ll often stack the pancakes with layers of plastic wrap or parchment paper between each, stuff them into a plastic bag, and then freeze them for future use.
When ready to cook, heat a pan over medium low heat until hot. Place the pancake in the pan. The pan should be hot enough so the dough is sizzling, but browning slowly. When the bottom is browned, turn the pancake over gently and let brown on the other side.
Remove pancake and enjoy! If you like, now’s the time to sprinkle some extra salt on top to taste.