2 cups OLD MILL PLAIN UNBLEACHED FLOUR
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons chilled butter, cut into 1/2-inch pieces
1 tablespoon chilled shortening or butter, cut into 1/2-inch pieces
1 cup buttermilk, chilled
Preheat oven to 450°F. Line a baking sheet with parchment paper.
Combine Old Mill Plain Unbleached Flour, baking powder, baking soda, and salt in a large bowl. Using your fingertips, snap butter and shortening into dry ingredients pieces are no larger than small peas and mixture is crumbly. (The faster the better, you don’t want the fats to melt.) Make a well in center and pour in buttermilk. Stir just until the dough comes together; it will be very sticky.
Turn dough onto a floured surface. Dust top of dough with flour and gently fold dough over itself until a soft dough forms, about 5 or 6 times. Press into a 1-inch thick round. Using a 2-inch cutter, cut out biscuits by pushing straight down; do not twist cutter. Place biscuits on baking sheet, sides just touching. Gently gather scraps, press out 1-inch-thick, and cut out biscuits. (These scrap biscuits will not be quite as light as the first ones.)
Bake until biscuits are fluffy and golden brown, 15 to 20 minutes. Brush tops with melted butter, if desired. Makes 12 biscuits.
1 1/3 cups OLD MILL White Unbleached Plain Flour
1 cup OLD MILL White or Yellow Unbolted Cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/2 stick (4 tablespoons) butter, melted
3/4 cup plus 2 tablespoons sugar
1 large egg
1 cup buttermilk
1 cup fresh blueberries
1 tablespoon freshly grated lemon zest
Preheat oven to 425°F. Line 12 muffin cups with paper liners and place on baking sheet.
Combine Old Mill Plain Flour, Old Mill White or Yellow Unbolted Cornmeal, baking powder, and salt in a large bowl. Whisk melted butter and sugar in a medium bowl until blended; whisk in egg and buttermilk. Add to cornmeal mixture and stir just until combined. Fold in blueberries.
Spoon batter into muffin cups, dividing evenly. Bake until a wooden pick inserted in centers comes out clean, 15 to 20 minutes. Makes: 16.
These are delicious split and filled with ham slices and Old Mill Hot & Sweet Honey Mustard for an appetizer, lunch or dinner; or try our new Old Mill Frog Jam for a breakfast treat!
2 cups OLD MILL Self-Rising Flour
1 cup OLD MILL Self-Rising White or Yellow Cornmeal
1 teaspoon sugar
1/2 stick (1/4 cup) cold, unsalted butter
1/4 cup chilled shortening
1 to 1 1/4 cups chilled buttermilk
About 2 tablespoons butter, melted (optional)
- Preheat oven to 425°F. Line baking sheet with parchment paper. Cut butter into 1/2-inch-thick slices and place on a piece of wax paper; cut shortening into small pieces and add to the butter. Place in the freezer 5 minutes.
- Meanwhile, combine flour, cornmeal, and sugar in a large bowl. Add the butter and shortening pieces and cut into flour mixture with a pastry blender until crumbly. Add 1 cup buttermilk, stirring just until dry ingredients are moistened. If needed, add additional tablespoons of buttermilk to make a soft dough.
- Turn dough out onto floured surface and pat or roll to 1-inch thick. Fold dough over itself in 3 sections, starting with the short end, and pat or roll again to 1-inch thick. Cut out biscuits with a 2 to 2 1/2-inch round cutter, without twisting; place, sides touching, on the lined baking sheet.
- Bake until lightly browned, 13 to 15 minutes. Remove from the oven; brush with melted butter, if desired. Makes 8 biscuits.
1 (9-inch) refrigerated piecrust
6 large eggs, beaten
3/4 cup heavy cream
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups chopped cooked broccoli
1/2 cup crumbled cooked bacon (about 5 slices)
1 cup (4 ounces) shredded Swiss cheese
Preheat oven to 375 degrees F. Fit piecrust into a 9-inch glass pie plate according to package directions.
Combine eggs, cream, mayonnaise, salt, and pepper in a large bowl; whisk to blend well. Layer broccoli, bacon, and Swiss in bottom of piecrust; carefully pour egg mixture on top.
Bake until quiche is set, browned on top, and a knife inserted in center comes out clean, 45 to 50 minutes. Let cool 15 minutes before cutting into wedges.