Monday, September 22, 2014

Cowboy Biscuits, Whipped Cream Biscuits, and Green Chile Sage Butter


Hey Pardner! Carol over at Wild Goose Tea asked me if I had any good biscuit or cornbread recipes. I told her I'd fix her up. Bet she doesn't know what cow pattie this came from. But no matter. As head cook at this ranch, we aim to please. So I say, with my six shooter aimed right at ya, "These are the best damn biscuits this side of the Mississippi." Even if they might have Southern origins. And remember only a fool argues with a mule, a skunk, or a cook.


So unsaddle your horse, get out your favorite cast iron skillet, turn on a little cowboy music and don't talk with your mouth full. And don't worry about bitin' off more than you can chew, your mouth is bigger than you think. Good thing to remember when you get ready to shove one of these tender, warm, flaky biscuits in your pie hole. Watch that butter dripping out the side of your mouth, please!



Now get out a big bowl to put that flour in and something to whip that cream with. Darn tootin'! These biscuits have no butter, just whipped cream. Easy and simple to make, this is what you do with heavy cream when you don't get that ice cream recipe made, that you planned to do two weeks ago. Get goin' ya all, 'cause I know you're going to be all over this like a chicken on a June bug!


So just butter my butt and call me biscuit! Let's get bakin'! 




The Original Cream Biscuit (from A World of Breads by Dolores Casella)
Makes: 8-9 good sized biscuits
Time: 30 minutes including baking time
Ingredients:
2 c flour
1 T baking powder
1/2 t salt
1 c heavy cream, whipped
A little more heavy cream, not whipped

Directions:

Preheat oven to 425. Combine dry ingredients and mix well. Spoon in the whipped cream and fold in thoroughly. You may need more heavy cream to hold the mixture together. Just spoon in one tablespoon of cream at a time, until the dough comes together in a big ball. use your hands to help the process along.

Turn out on to a floured surface and knead by folding mixture a few times. Form into a rectangle about 8 x 5 and 3/4" thick. This is if you want big, soft, tender biscuits. Cut into squares or use a round cookie cutter to shape.  If you choose to use a cookie cutter, keep your scraps to make more biscuits. Place on an ungreased baking sheet or into a cast iron skillet. I like the dough to touch so that the sides of the biscuit stay soft. If you like a crunchier, more golden biscuit, pat dough into a bigger, thinner rectangle and leave room between the dough when you place it on a baking sheet. Bake for 12-15 minutes.


Cowboy Biscuits (Abbe Odenwalder)

1 1/2 c flour
 T baking powder
1/2 c cornmeal
1/2 t salt
2 T sugar
1 egg
1 c heavy cream, whipped
3 T chopped green onions
1 T chopped fresh sage
1/2 c sharp cheddar or jalapeno jack
1/2 c chopped green chilies or Hatch Chilies
2 T cream to help bind the mixture

Directions:

Mix dry ingredients together. Stir in egg. Fold in whipped cream. Stir in green onions, sage, cheese and chilies. Use extra cream to bind mixture.

Turn out on to a floured surface and knead by folding mixture a few times. Form into a rectangle about 8 x 5 and 3/4" thick. This is if you want big, soft, tender, flaky biscuits. Cut into squares or use a round cookie cutter to shape. If you choose to use a cookie cutter, keep your scraps to make more biscuits. Place on an ungreased baking sheet or into a cast iron skillet. I like the rounds or squares to touch so that the sides of the biscuit stay soft.  If you like a crunchier, more golden biscuit, pat dough into a bigger, thinner rectangle and leave room between the dough, when you place it on a baking sheet. Bake for 12-15 minutes.


Green Chile  Sage Honey Butter

1 stick softened butter
2 T honey
2 t chopped sage
1/4 c chopped green chilies or Hatch chilies

Whip butter together in a bowl with honey. Stir in sage and chilies. This is good stuff!


A few more:

Hashbrown Spud Cups
Green Posole
Sloppy Jose
Carne Asada
Elote Corn in a Bowl
Green Onion Garlic Chive Skillet Cornbread

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14 comments:

  1. Oh just the weather for these biscuits. I can only imagine how delicious they would be!

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  2. I LOVE biscuits, especially homemade ones straight out of the oven. These all look wonderful and I can only imagine how good they are with your green chile honey butter. You really are the green chile queen.

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  3. I think these might be the best biscuits on THIS side of the Mississippi, too. Love all the goodies you've added!

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  4. Gorgeous-- not sure what I like more, the biscuits or the chile butter. I will take both!! And, yes, I also have that container of heavy cream that thought it wanted to be ice cream...and sadly that didn't happen. Biscuits it is!

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  5. I have never heard of biscuits with whipped heavy cream! Looks amazing - you had me at the compound butter! I made biscuits over the weekend I am going to post - made with light soy milk and they turned out delicious!

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  6. The chili butter is to die for. The biscuits looks spectacular in the skillet. And whipped cream in the biscuit. Be still my heart!

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  7. What a fun post, love these biscuits Abbe.

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  8. I thoroughly enjoyed reading this post ..lol! Biscuits look super yummy, Abbe :D

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  9. i love the cute name already...
    definitely lovely to starting a day and have a brunch with it!!!

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  10. I really should make cream biscuits oftener. This looks like a fantastic meal, Abbe.

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  11. I will not argue on the point that whether this is going to turn out good or not. Of course, these look delicious! Loved the recipe.

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  12. I loved this. There's nothing better than a well made biscuit, Ma'am.

    Always drink upstream from the herd.

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  13. Hey Abbe, I am trying to catch up with my comments. Its been crazy for me since school started. Anyway, I love your biscuits! They look delicious!

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