Cheddar-Rosemary Buttermilk Biscuits

For the past year or so, I have been perfecting my biscuit making. I was trained in proper Southern drop biscuit tradition, where you make a well in the flour, and dump in your fat and milk, swishing it all together with your fingers. While fun, the problem with this technique is that the ratio can lack precision and sometimes end in dry, crumbly biscuits; perfectly fine if you are making dressing, but not so delicious with Sunday supper. So, having found a buttermilk biscuit recipe that was delicious every time (that I didn't burn it,) I felt I needed to make it just a little more delicious with some cheddar and rosemary. I served these at a Low-Country Boil we had a couple of weeks ago, and the extra deliciousness seemed appreciated! 

Cheddar-Rosemary Buttermilk Biscuits

Ingredients: 

2 Cups of All-Purpose Flour

1/2 Tablespoon of Baking Powder

1/2 Teaspoon of Baking Soda

2 Pinches of Sugar

2 Pinches of Salt

1/2 Cup of Grated Cheddar

1 Teaspoon of Rosemary, Finely Chopped

1 Stick of Butter, Chopped into Small Cubes

1 3/8 Cups of Buttermilk

Cooking:

Preheat your oven to 375 degrees. Sift your dry ingredients together, then stir in your cheddar and rosemary until the flour evenly coats the ingredients. With a pastry cutter, fork or your fingers (I sometimes use all of the above,) mash your butter into your dry ingredients until the butter is crumbled into the flour in very small bits. It should look like fine gravel. Then add in your buttermilk. Fold with a rubber spatula until it just comes together, then turn it out on a lightly floured surface. Roll the dough out to about 1 inch thickness and cut with a biscuit cutter or a knife into desired shapes. Place the biscuits on a Silpat or a greased cookie sheet and bake until the tops are golden brown or about 20 minutes. You can broil them at the end for a minute or 2 for extra color on the top, but this is where I always get into trouble and forget them. I have burned a batch almost every time I've made them! The broiler is my nemesis! So, don't make my mistakes and be sure to put a timer on!

Strawberry-Rhubarb Cupcakes with Lime Curd Filling

So, this is the culmination of my Strawberry-Rhubarb-Lime kick. As you might have read in my Lime Curd post, I made some of Martha Stewart's delicious Meyer Lemon Cupcakes for my cousin's wedding shower. I loved that surprise of the lemon curd on the inside, so for a summery and slightly different take, the rhubarb goes into the cake batter and icing, with the tart lime curd hidden in the center. It's perfect for a summer party!

Strawberry-Rhubarb Cupcakes with Lime Curd Filling

Ingredients:

1/2 Cup (1 stick) Unsalted Butter
1 Cup Sugar
1 Teaspoons Vanilla Extract
3 Large Eggs, Separated
1 Cup All-Purpose Flour
1/2 Cup Cake Flour (not self-rising)
1 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Greek Yogurt or Sour Cream
1/2 Cup of Strawberry-Rhubarb Compote
1 Cup of Lime Curd 
Strawberry-Rhubarb Buttercream Icing (See Recipe Below)

Directions:

Preheat oven to 350 degrees. Place cupcake liners in muffin tin, this recipe will make approximately 12 cupcakes. Cream butter and sugar together in a mixer until light and fluffy. Pour in your vanilla, then add egg yolks, one at a time until they are incorporated. Sift together both flours, baking powder, and salt into a separate bowl and slowly add these dry ingredients into your mixer while it's on low. Once the flour has just been incorporated, add in your Greek yogurt. Finally, add in the Strawberry-Rhubarb Compote. Transfer this mixture to another large bowl and clean your mixing bowl, then dump in the egg whites. Mix your egg whites on high until stiff peaks form. Carefully fold the egg whites into your batter bowl, one-third of the egg whites at a time. Fill the muffin cups halfway and place in the oven to bake until golden and a toothpick comes out clean. (Approximately 20 minutes.)  When the cupcakes have completely cooled, scoop out some of the center and spoon in a dollop of lime curd. Pipe your Strawberry-Rhubarb Buttercream on top. You can decorate with a strawberry or a bit of lime to hint at the hidden fruit.







Strawberry-Rhubarb Buttercream Icing

Ingredients:

1 Cup (2 sticks) Unsalted Butter, Room Temperature, Cut into Small Pieces
1-3/4 Cups Confectioners' Sugar, Sifted
Pinch of salt
1 Teaspoon Pure Vanilla Extract
1/8 Cup Milk
1/2 Cup of Strawberry Rhubarb Compote

Directions:

In your mixer, beat your butter until creamy and then slowly add the confectioners' sugar and pinch of salt. Add the vanilla, then slowly add the milk, then the Strawberry-Rhubarb Compote, and mix until smooth. Place into a piping back or resealable sandwich bag with the corner cut off and decorate away!