buttermilk

Chocolate-Flake Raspberry Ice Cream

340 grams semisweet or bittersweet chocolate, finely chopped

coconut oil

heavy cream

buttermilk (shake well before measuring)

granulated sugar

honey

milk

vodka

raspberry powder (optional)

vanilla extract

fine sea salt

Monkey Bread

all-purpose flour,

baking powder

unsalted butter

320 milliliters cold buttermilk, plus more as needed

unsalted butter (1 1/2 sticks), at room temperature

220 grams light or dark brown sugar

cinnamon

confectioners’ sugar

heavy cream or milk, plus more as needed

Flaky Buttermilk Biscuits

(about 2 cups) all-purpose flour

(about 1/2 cup) cake flour

(about 1 tablespoon) baking powder

(about 2 teaspoons) sugar

(about 1 1/4 teaspoon) fine sea salt

unsalted butter,

buttermilk,

Cinnamon-Date Sticky Buns recipe | Epicurious.com

buttermilk or plain whole-milk yogurt

(packed; 50 g) dark brown sugar

¼-oz. envelope active dry yeast (about 2¼ tsp.)

(375 g) all-purpose flour

baking soda

kosher salt

(packed; 180 g) Medjool dates, halved, pitted

(83 g) powdered sugar

buttermilk yogurt

vanilla paste

Gluten-Free Chocolate and Buckwheat Waffles recipe | Epicurious.com

maple syrup

ricotta

buckwheat flour

cocoa powder

flaxseed meal

salt

eggs, room temperature

virgin coconut oil, melted

(packed) dark brown sugar

chocolate,

Nonstick vegetable oil spray

maple syrup (for serving)

Whole Grain Pancakes with Blackberries recipe | Epicurious.com

whole wheat flour

all-purpose flour

Tbsp. sugar

unsalted butter (for pan)

Room-temperature butter, fresh blackberries, and pure maple syrup (for serving)

Butternut Squash, Coconut, and Ginger Muffins recipe | Epicurious.com

eggs

unsalted butter, melted

tsp. grated peeled ginger (from one 2" piece)

coconut

pecans

Fried Chicken

free-range, organic chickens

Vegetable oil of choice, for frying the chicken

black pepper

garlic powder

onion powder

cayenne pepper

Jason Severs's Fried Chicken for the All Family, All the Time episode of Diners, Drive-Ins and Dives, as seen on Food Network.

Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.

Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.

In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.

Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.

Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.

Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.

Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.

Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.

When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.

After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)

Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

Two thumbs up (from three very picky eaters and myself).  <div><br /></div><div>Tried this using chicken tenders, already cleaned and trimmed (three packages, approximately 24 tenders total) and deep fried in a wok using canola oil.  Oil heated on med-low (achieving 325 deg.) then bumped up to medium after chicken was introduced.  I cut the recipe in half and fried in three stages (1 pound in at a time).  As the first pound cooked, I prepped the next two pounds.  I also occasionally moved them around in the oil to keep the pieces separated.</div><div><br /><div>Chicken was well cooked, without being rubbery or overcooked.  Outside had a mild seasoning and was chrunchy without being too thick.</div></div>

This was my first attempt at fried chicken. I made 24 drumsticks to take to a 4th of July party. The chicken was the hit of the party. A friend told me I needed to open a fried chicken restaurant!! <div><br /></div><div>I used vegetable oil because I was out of avocado oil, and it worked well. My family loves spicy food, so we all thought the seasoning was just right. Everyone else at the party seemed to agree. If you don’t like a little kick, you might want to try using just 1Tbs of black pepper.</div><div><br /></div><div>This is a winning recipe!!!</div>

I never review ANYTHING, but this was the best fried chicken ever. My first time cutting a whole chicken and my first time making fried chicken, it was out of this world. I had to make it in two batches and my husband couldn’t wait until the second batch was done. Before I knew it, he had 3 pieces. Make it with the creamy coleslaw. Best Coronavirus meal yet. 

Great recipe, I used a cup of flour for 6 drumsticks (prorated all ingredients) and it was plenty. 

I have made fried chicken many times. Unfortunately all the other recipes the chicken would cone out lacking flavor, crunch etc..<div>This recipe is the one. My chicken was juicy,crunchy and flavorful. My family loved it. </div>

It was all going well until paragraph 6 of the directions! Then it got messy and a little weird!! <div>Great recipe though.  </div>

This was great. I used drumsticks and just regular milk instead of buttermilk. Definitely want a lot of excess flour so you don't get clumping, but for me doing this much in 4 cups of flour was still fine, with the same spice amounts. That way the spices are even more pronounced! 

The biggest tip I've found is to dip the chicken in milk and then flour for the first time, and then let them dry out for about 10-20 minutes. This way, you form a film where the actual flour layer you "push on" can stick to more easily. Tasted fantastic!

This recipe is absolutely amazing. The spices are so sooooo good when fried. This is a winner. Only thing I did different was fry in oil for 12 minutes. Not 15. Otherwise I followed the recipe to a tee and everyone loved it. I used thighs and drumsticks and both were amazing. 

https://www.foodnetwork.com/videos/three-angels-fried-chicken-0196669

Here's a heavenly fried-chicken recipe from Three Angels Diner, in Memphis.

Three Angels Fried Chicken

Blackberry Grunt

all purpose flour, approximately 2 cups

sugar

water

ginger

Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.

Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.

Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

This was a tasty recipe; I had some blackberries and blueberries to use up, so I mixed them. Based on other reviews, I lessened the sugar in the berry mixture and added a little cornstarch. This seemed to work nicely. I would sprinkle a little sugar over the top before baking as the dough being totally devoid of sweetness wasn't really my style.

It is a tasty recipe.  However, it did not respond as described.  I weighed ingredients but they seemed too wet to form into a ball so I added flour which probably affected taste of pastry.  Also the berries did not cook and thicken.  There are variables which weren't addressed--perhaps too much water in berries.  I added cornstarch to thicken berries.  It would help to know how to get consistency of dough correctly.

This was very simple. The only issue I had was with the dough - I keep Saco Cultured Buttermilk in the house so I can have buttermilk on hand at any given time. The 'cup' of buttermilk used made the dough too wet and not at all like Alton's in the video. It was tasty, tho and even re-heated (yes, there were some leftovers the dough was still moist. I'd definitely make this dessert again and even use different berries/fruits for a quick treat anytime! It's also great with a little mascarpone!!!

Really haven't tasted many blackberry cobblers in my time but I like this. I'd certainly make it again.

Delicious with vanilla ice cream. Next time I'm going to throw in some extra berries though. 


We made this last night and it was terrific.   Think we used a larger pan than we should have.  Used fresh blackberries and reduced for over 20 minutes...Because of the pan size we should have doubled the biscuit recipe.   Flavors were right on point

I made this last night and it was SO good!!!! It took a little bit longer than 15 minutes to reduce the blackberry liquid, but it may be because I used frozen. I also used fresh grated ginger instead of powdered because I had it around and wanted to use it. It was well worth it!!! I tried one of the blackberries before I cooked it and it was AMAZING, I was as excited as a little kid on christmas after that, and for good reason. I loved it!! I'm not even exaggerating when I say it's my new favorite dessert! :D

My son has Celiac Disease so I used Bob's Red Mill Gluten Free Flour instead but other than that i followed the recipe exactly and all of my kids loved this! My husband took one bite and said, "thank you, Alton Brown!" 

I have to adapt everything for food allergies, mainly gluten and eggs. I made the biscuit dough with Pamela's baking mix but still added the leavening as called for (Pamela's has leavening added but since I live at high altitude it never seems to hurt to add more. I also used blueberries since that's what I had. Instead of sugar I cooked the fruit in a half cup of honey and I added a bit of corn starch slurry to thicken the fruit sauce.
Excellent! I've only made cobblers with crumbly or granola like toppings before. What a great breakfast option.

This is good but I also cut the sugar in half since I like blackberry dishes a little tart.  I also cut all the dough ingredients a little since I knew I was a little skimpy on blackberries.  I added some cornstarch and skipped the water also since my blackberries had been frozen and had a lot of juice.

https://www.foodnetwork.com/videos/very-berry-grunt-98961

Alton Brown prepares a berry grunt of cooked berries and dumplings.

Very Berry Grunt

Pancakes are the hero of the breakfast table, and their very taste can even be described as “deeply breakfasty”: eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.

Perfect Buttermilk Pancakes

Vegetable, canola or coconut oil

Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.

Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.

Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Learn to make these classic, easy pancakes.

Buttermilk Biscuits

all purpose unbleached flour

tsp baking soda

tbsp sugar

buttermilk (milk + 1tbsp lemon

buttermilk)

+ 2 tbsp cold unsalted butter

Combine flour, baking powder, baking soda, salt, and sugar in a mixing

bowl.

In another bowl whisk eggs, buttermilk and cream together.

Using a pastry cutter, 2 knives, or fingertips, add the cold butter chunks to

the flour mixture until they are roughly the size of blueberries.

Mix wet ingredients in to dry ingredients just until the mixture forms a

dough, be careful not to overwork the dough.

On a lightly floured work surface, knead dough very gently for 1 minute or

until the dough is smooth.

Cut dough in 1⁄2 and keep one 1⁄2 covered in the refrigerator while rolling and

cutting.

Roll the dough to approximately 3⁄4” to 1” thick and cut using a (dipped in

flour) round biscuit cutter, heart shaped cookie cutter or glass rim.

Gently knead scraps together and roll again.

Biscuits should be placed on an ungreased sheet pan or baking stone with

sides touching to encourage the biscuits to rise high.

Roll and cut 2nd 1⁄2 of the dough.

Bake at 425o for 15-18 minutes until biscuits are golden brown and cooked

thoroughly.

Transfer biscuits to a cooling rack.

Serve warm with your favorite hot beverage.

https://content.jwplatform.com/videos/nSlWUNBQ.mp4

Homemade mile high buttermilk biscuits from scratch.

Homemade Buttermilk Biscuits

Elmer's Cornbread

vegetable oil

mayonnaise

cornmeal

sugar (optional)

Preheat the oven to 425°F. Add 2 teaspoons of vegetable oil or shortening to an 8-inch cast iron skillet and place it in the oven to preheat while the oven preheats. (If your oven preheats quickly, you might want to leave the skillet in the oven to heat for at least 5 minutes once it&#039;s reached the target temp to allow the skillet to heat through. This is what gives the cornbread its thick, dark brown outer crust.)

In a large bowl, whisk the egg and mayo together. Add the corn meal, sugar, buttermilk, and water and mix together until the batter is smooth.

Carefully remove the hot skillet from the oven and rotate it to ensure the oil has coated the entire bottom of the skillet. Pour the batter into the skillet, being cautious as the hot oil can splatter a bit. You&#039;ll know the skillet is prepheated enough if the batter sizzles when you pour it in. Return the skillet to the oven and bake for 20 to 25 minutes or until golden brown. You can also turn the oven on low broil for 2 to 3 minutes if you like the top really brown.

Remove from the oven and immediately invert to remove the cornbread from the skillet. If left in the skillet, the bottom will lose its crisp, crunchy crust. Serve warm.

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!

Cast Iron Skillet Corn Bread

eggs, lightly beaten

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

I made this recipe many times before commenting. Short answer, love it!  This is now my go-to corn bread recipe. I have thrown away all other corn bread recipes.  No tweaking of ingredients needed. Only thing I recommend is to flip it out of the pan once cooled. Do not store in skillet otherwise it will develop a metal taste. 

Tweaked mine a bit, being from the south and wanting more kick. Tbsp of bacon grease went in with the skillet at 425*. Half as much sugar, added 8oz. shredded sharp cheddar, one 4 oz. can hot green chilis, one 14.75 oz. can of cream corn, and only 1/3 cup of buttermilk. No butter in recipe...used 2 tbsp melted bacon grease. Did I mention this is a southern recipe? This is awesome as a side with chili, ham and collard greens, or just alone. Freezes well.

Yes. Easy and foolproof. I used all buttermilk and added fresh corn and a diced jalapeno (minus seeds). 

I made this with regular (not coarse) cornmeal and I used the fancy European style butter... It was a thing of beauty. Best I've ever had. So easy and amazing. It was my third time making it. I don't care for the grittiness of the coarse cornmeal. This is perfect now.

It's amazing that people don't bother to carefully read the recipe and then question the heat of the oven! Notably, it says PREHEAT the oven with the skillet in it to 425 degrees (what's difficult about that). Then: Reduce heat to 375 when you put the batter in to bake!  This is crystal clear, isn't it?? The cornbread is EXCELLENT.  Thanks for this recipe!

This was awesome cornbread!   Kept my temp at 425 the whole time because I forgot to turn down but did not hurt it all.  I put double the sugar because that’s the way we like it. Used the whole stick of butter in the batter.   Used bacon grease to oil the cast iron skillet I used 10 inch that is all I had and it was sooo good.  Even my husband who is not a fan of cornbread loved it.  Guilty pleasure is taking a smear of peanut butter on it.  Good with anything.  Definitely a keeper 

Have to join the rest of the fans of this recipe. Made it to go with our July 4th barbecued ribs and tequila lime chicken. Never got so many compliments on corn bread!! Made recipe as written except as another reviewer mentioned, increased the recipe to 1.5 to accommodate my larger cast iron skillet. Thanks Alex!!! Will definitely be adding this to my faves!!

I made this cornbread tonight. It was very, very good. It will be my only cornbread recipe from now on! I did keep the oven temp at 425 degrees, like in the video.  I baked it about 17 minutes..

Absolutely delicious, light and fluffy.  I've made other cast iron skillet corn bread recipes but they were either dense or lacked the flavor that this one has.  We didn't have any whole milk or buttermilk so I substituted 1/3 C almond milk (unsweetened) and 2/3 cup plain Greek yogurt  mixed with 1/3 C plain  almond milk for the buttermilk and it turned out great!  As someone else said, this is a "keeper".  It was the perfect compliment for the bean and ham hock soup I I made today too .<br />

Finally found the "keeper"  cornbread recipe.  I reduced sugar to 1 Tbsp. because we don't like sweet cornbread and made my buttermilk with whole milk and 1 Tbsp.  distilled white vinegar.  This will be used in my Thanksgiving cornbread dressing (if there's any left after I keep pinching off a "taste."  

https://www.foodnetwork.com/videos/alexs-iron-skillet-cornbread-0239173

A cast-iron skillet gives Alex Guarnaschelli's cornbread a crunchy crust.

Alex's Iron-Skillet Cornbread

These biscuits are golden and crisp outside, light and fluffy inside, and wonderfully cheesy inside and out. They come together in minutes, and triple basting them in butter (before baking, halfway through baking and once more when they come out of the oven) really takes them over the top. You may be tempted to skip the 3 tablespoons of sugar in this otherwise savory biscuit, but don’t: It’s the secret to the biscuit’s tender interior. Inspired by Red Lobster’s buttery biscuits, these are drop-style, which means you just scoop up the batter and gently plop it onto baking sheets. Try to handle the dough gently to avoid compressing it, which can result in a less-than-fluffy biscuit.

Fluffy Cheddar Biscuits

paprika

Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.

In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.

Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it’s uniformly combined. (Resist the urge to use your hands so that the mixture doesn’t get too soft or compressed.)

Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)

Brush each biscuit with the melted butter (you won’t use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).

Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.

Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).

For a taste of homemade comfort, bake Alton Brown's buttery, flaky Southern Biscuits recipe from Good Eats on Food Network.

Southern Biscuits

flour

butter

shortening

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

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