Buttermilk Biscuits

Trying to mix up our dinners, with adding some different types of bread. We typically stick to our go to of Focaccia, but we had some buttermilk in the fridge (a new staple I'm trying to keep on hand because...well it's amazing in pancakes, waffles and buttermilk chicken). So we attempted our take on a biscuit. I can tell you we should have doubled the recipe because they were gone so fast, but I can also say I plan to make breakfast ones soon with cinnamon and sugar because these were so good.

Buttermilk Biscuits
2 cups all purpose flour
1 Tbsp granulated sugar
2 tsp fresh rosemary (optional)
2 tsp baking powder
1/2 tsp baking soda
1/2 cup (1 stick) salted butter, cut into cubes (then place in freezer for 2-5 minutes before using)
3/4 cup - 1 cup cold buttermilk

1) Preheat oven to 425 degrees, place parchment paper on cookie sheet (or use cooking spray)
2) In food processor with blade attachment, add flour, sugar, 1 tsp rosemary, baking powder and baking soda. Pulse a few times
3) Add in cold cubes of butter. Pulse until mixture resembles pea sized shapes within the flour
4) Add flour mixture to a bowl and add buttermilk, stir until just combined
5) Pour mixture onto a lightly floured board and knead a few times to finish incorporating the buttermilk into the flour.
6) Press down with your hands to create a round dough about 1/2" thick
7) Cut dough into circles with a floured round cutter (I used a ramekin). ***When cutting try not to twist/wiggle the round cutter as this will not allow your biscuits to fully rise***
8) Brush the top of the biscuit with buttermilk (option to add rosemary sprigs, herbs de provence on the top)
9) Bake for 12-15 minutes, until golden brown
Serve warm
Mangia!

Smoked Paprika Buttermilk Baked Chicken

My kids have named the table on our back patio "FIG the Restaurant" on nice nights that's where we eat. Seeing that we have spent the last 63 days at home it's nice to be able to mix up the scenery even if it's just eating out front instead of inside. Last night was my 7 year olds cooking night. Each kid has their own cooking night, they pick the meal. The only time my husband and I add input is if they are going to add a seasoning that absolutely would ruin the meal, otherwise it's 100% kid planned, executed and cooked. We've been doing this now for going on 4 years and it's been amazing to see them change throughout the years in the kitchen, not only their knife skills but their meal planning. Sometimes they'll have a "meat" in mind but want to cook it different so we look up a new recipe. This is what happened last night. Torrey wanted to do wings, but not how we typically do (BBQ, which is also a really good recipe I should share) so we looked at a few options and we happened to have buttermilk in the fridge so this is what she decided on. Honestly they were some of the best wings we've ever had. So now I share her recipe with you.

Smoked Paprika Buttermilk Baked Chicken
2 1/2 cups flour
3 eggs
2 cups buttermilk
2 lbs chicken wings (or cut you like)
1/2 Tbsp smoked paprika
2 Tbsp garlic salt

1) Set oven to 450 degrees, line 2 cookie sheets with parchment paper
2)Soak chicken in buttermilk, place in fridge for at least 1 hour (next time we are going to try it overnight)
3) In bowl mix flour, smoked paprika, and garlic salt. Mix thoroughly set aside
4) Crack eggs into a separate bowl and beat
5) Remove chicken from buttermilk one at a time. Dredge in flour, then in egg, then back into flour. 6) Place on cookie sheet and cook for 15-20 minutes, until golden brown and internal temperature of 165

Mangia!