Salute to the Carbs - Southern Style
Another Cooking Camp Story. I must confess that on the day that Biscuits were made I ate three and I had an obligation to try both Pound Cakes. Almond is my very favorite and then there was the Lemon...
Another Cooking Camp Story. I must confess that on the day that Biscuits were made I ate three and I had an obligation to try both Pound Cakes. Almond is my very favorite and then there was the Lemon Glazed Lemon Pound Cake that won the competition by both the glaze and the crust of the cake. I played the role as Coach, so I needed to taste-test! One of the judges spoke of the important crust on the Pound Cake. One of the reasons I will always offer to eat the ends!
- 3 cups of pre-sifted all-purpose flour( sift and then measure)
- 1 teaspoon of baking powder
- 1/2 teaspoon of kosher salt
- 1 1/2 cup (3 sticks) of unsalted butter, softened at room temperature
- 3 cups of granulated sugar
- 5 large eggs, at room temperature
- 1 cup of whole milk or half and half
- 2-1/2 teaspoons of vanilla and lemon extract OR
- 2-1/2 teaspoons of vanilla extract and almond extract
- Preheat oven to 325 degrees F. Butter and flour or prepare a 12-cup bundt pan; or two loaf pans and set aside.
- Whisk together the flour, baking powder and salt in a bowl; set aside. Beat the butter on medium speed until creamy.
- Add the sugar 1/2 cup at a time and continue beating on medium until mixture becomes fluffy and well combined. This will be 3 – 5 minutes.
- Add eggs, one a time, blending each egg in completely before adding the next. Reduce speed to low and begin to alternately add the flour mixture and the milk into the creamed butter, starting and ending with the flour, until all is fully incorporated. Add the extracts and blend it in.
- Pour the batter into the prepared pan and spread out the top evenly.
- Bake at 325 degrees F for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Place the pan onto a cooling rack and cool the cake in the pan for 15 minutes before turning it out onto the rack to cool completely.
Cook's Notes: My grandmother used White Lily flour for her cakes.
Tip: When measuring flour for making cakes, spoon flour into the measuring cup to overflowing, then use a straight edge to level off, rather than scooping the measuring cup into the flour, which compacts the flour, causing you to use too much and resulting in a very dense and dry cake.
Sour Cream Pound Cake: Omit the milk, add one additional egg and 1 cup of sour cream.
Chocolate Pound Cake: Add 5 tablespoons of unsweetened baking cocoa (like Hershey's), increase sugar to 2-3/4 cups, and use only the vanilla extract. For an added chocolate boost, add a generous squeeze of Hershey's syrup.
*** The glaze we created for the Lemon Pound Cake was the zest of one lemon, the fresh juice of one lemon, and about 1/2 -3/4 cup of Confectioners Sugar. Whisk together for a glaze consistency. We also thinned this with a bit of milk.
- 1 cups Whole Milk
- 3 Tablespoons White Distilled Vinegar or Apple Cider Vinegar
- 3 cups Self-rising Flour, Plus More For Kneading
- 1-1/2 teaspoon Salt
- 1 1/2 stick butter, frozen
- Butter For Brushing and pan
- Preheat oven to 415 degrees.
- Mix milk and vinegar together in a measuring cup. Let sit for at least 5 minutes. Or, you may substitute 1 cup of buttermilk is you have it.
- In a bowl, add flour and salt. Grate frozen butter into the bowl. Coat butter with the flour. Add 3/4 of the milk. Mix with your hands until the mixture just starts to come together.
- Dump on the counter, using extra flour as needed, “book” the dough 8 times. “Booking” is the description of the folding method. Fold the dough in half in different directions each time.
- Pat the dough with your hands until about 1 inch thick. Using a round cutter, cut straight down. Don't turn the cutter that seals you biscuit and it won't rise. Get as many cuts as you can the first time. Take remaining dough and book it 3 - 4 times. Pat out again and cut.
- Use a cake pan. Place 1/2 stick of butter in pan. Melt butter in the oven. When placing the biscuits in the pan, coat them on both sides with the melted butter. Biscuits should be touching in the pan.
- Bake for 12 - 14 minutes. The tops may not be golden. Don't overcook. No one wants a dry biscuit.
Top with Butter, Jelly and/or Honey. Or create this fabulous one of these sweet or savory Maple Butters below. Biscuits are best when only slightly cooled!
- 1 cup butter, softened
- 1 teaspoon pumpkin pie spice
- Or A Spicy Maple Butter
1?2 cup butter, room temperature
- 2 tablespoons pure maple
- 1?4 teaspoon hot pepper sauce
For both recipes, cream ingredients together and use as a spread for hot homemade biscuits. I dare you to eat just one!