2 cups unbleached all-purpose flour, plus more for dusting the board ( if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda 1 tablespoon baking powder ( use one without aluminum) 1 teaspoon kosher salt or 1 teaspoon salt 6 tablespoons unsalted butter, very cold 1 cup buttermilk ( approx)
Directions
Preheat your oven to 450°F.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal.
If using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board.
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not over bake.
Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
The dough must be handled as little as possible or you will have tough biscuits.
I have found that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of over mixing.
You also must pat the dough out with your hands, lightly.
Recipe and Photo’s submitted by: Bruce Tracy
Editor Note: From time to time we get recipes that even the name gets everyone's curiosity going. We believe this is going to be one of them!
This dish looks hard to do but it is really very easy. Just get all of the ingredients on the counter before you start. Then all you have to do is reach and add. Many versions of this recipe use seasoned sausage. I don’t think that is necessary.
Prep Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time2 hourshrs
Servings: 8Servings
Ingredients
1poundbaconthick cut divided apart
2poundsground pork
8ouncescream cheeseroom temperature
1medium onionsliced thin
1bell peppersliced or diced or both
Bottle of your favorite BBQ sauce
Cookie sheet
Cooling rack
Parchment paper
Instructions
Directions:
Cut four pieces of bacon into 1/2 inch pieces and fry to your preference. Set aside to drain.
Lay a sheet of parchment paper on your counter and place the ground pork in the middle.
Spread with your hands until you have about a 10 by 10 inch square about 1/2 inch thick.
Spread the cream cheese over half of the pork and add the bacon bits, onions and bell peppers. Gently roll it up from the cream cheese side. Set aside.
Make a 5 by 5 lattice with 10 pieces bacon. Googling bacon lattice will give you several “you tube” videos, it’s way easier than you might think. Place the pork roll with the seam toward you on the edge of the lattice closest to you. Roll it on the bacon, picking up the lattice as you go. Remember where the seam ends up.
Place cooling rack on a cookie sheet or inside a Dutch Oven. Place a piece of parchment paper on it. Place the bacon encased pork roll on the paper, seam side down. Brush liberally with bbq sauce.
Roast for about 75-90 minutes at 425 degrees. Check with a meat thermometer at 75 minutes.
When it reaches 155 brush one more time with bbq sauce and continue cooking for 10 more minutes.
When it’s done let it sit for 15-20 minutes so it can set up.
Notes
Bruce Tracy December 2013 Follow Bruce on Facebook at https://www.facebook.com/bruce.tracy.5 Interested in Bruce's hardcover Dutch Oven Cookbook? Just in time for Christmas? One of many sources to purchase "Dutch Oven Baking" by Bruce Tracy
Align Eggplant slices on a napkin, sprinkle with salt, then cover with another napkin. Let sit 30 minutes to remove excess fluids.
In a bowl combine the Bread Crumbs, with the ½ cup of Parmesan Cheese, and Garlic Powder.
Dip the Eggplant slices in the Egg/Water mixture. Then dredge through the Bread Crumb-Cheese mixture to coat.
Align the coated Eggplant Slices in a Dutch Oven lined with baking paper. Bake at 450°F for 15-20 minutes until they become crispy.
Once crispy, pour the tomato sauce evenly over the crispy Eggplant Slices. Sprinkle on the remaining ½ Cup Parmesan Cheese. Bake until the cheese is melted
1 large box (5.1 ounces)sugar-free vanilla instant pudding
3 cups milk 1 8 oz. container cool whip (just enough for a thin layer. I don’t use the whole container) or one batch of homemade whipped cream
Sugar free chocolate syrup or homemade chocolate sauce
Instructions: Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese with agave and vanilla in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.