Tuesday, May 15, 2012

Self-Rising Flour

One of my new favorite discoveries this last year has been self-rising flour. Scratch baking will always yield the best product, the flavor is tremendous and most of all, you know exactly what is going into your recipe. Self-rising flour is pre-leavened and contains salt; not giving the same convenience as a box mix, but will give you a little bit of a head start. May you never have to resort to baking mix again! Following are my three favorite recipes.

Buttermilk Biscuits from Gena Knox

2 cups self-rising flour
1/3 shortening
about 3/4 cup buttermilk

Preheat oven to 500°. Place flour in a large bowl. Cut shortening into flour until it resembles small peas. Slowly pour enough buttermilk into flour mixture to make a sticky dough and lightly stir with a fork until dough comes away from the sides of the bowl. (You may not use all the buttermilk.)
   Transfer to a floured work surface and roll dough a couple of times until coated with flour (do not handle too much or biscuits will be flat). Gently press dough to a 1- or 1-1/2-in. thickness. Cut with a 2-1/2- biscuit cutter or the rim of a small drinking glass. Lightly knead the remaining dough and repeat until all dough has been used.
   Transfer to a greased cookie sheet, with edges touching (this will ensure soft biscuits). Bake for about 12 minutes until lightly browned. Of course, serve with butter and honey or sausage gravy. Makes: about 1 dozen.

Blueberry Streusel Muffins adapted from White Lily

2 cups self-rising flour
1/3 cup sugar
1/2 teaspoon cinnamon
3/4 cup milk
1 egg
1/4 cup oil
1 teaspoon vanilla
1 cup frozen blueberries
Streusel:
2 tablespoons flour
2 tablespoons sugar
1 tablespoon butter, softened

Combine the flour, sugar and cinnamon in a large bowl. In another bowl, whisk the milk, egg, oil and vanilla. Stir into dry ingredients just until moistened. Stir in blueberries (batter will be lumpy). Fill greased muffin cups 2/3 full.
   For streusel, combine flour and sugar. Using your fingers, pinch in the butter until crumbly. Sprinkle over muffin tops. Bake at 400° for 18 minutes or until golden brown. Serve warm. Makes: 1 dozen.

Belgian Waffles adapted from Saveur

1-3/4 cups self-rising flour
2 teaspoons sugar
1-1/4 cups water
4 eggs, seperated
1 teaspoon vanilla
1 cup butter, melted
Whipped cream, maple syrup, confectioners' sugar and sliced strawberries

Combine flour and sugar in a large bowl. Add the water, egg yolks and vanilla; whisk until smooth. Whisk in melted butter. Beat egg whites in a medium bowl until stiff peaks form. Gently but thoroughly fold into the batter.
   Pour about 1 cup batter (or enough batter to fill pockets in iron) onto hot waffle iron; immediately lower waffle iron lid and cook until waffles are golden-brown and crisp, about 5 minutes. To serve, pile on the toppings! Serves: 4

2 comments:

37Tobin said...

Oooh... I believe I am feeling a "breakfast for dinner" kind of day coming on!!

Tina said...

I can't say that I didn't throw a couple leftover waffles in the toaster for dinner last night!