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buttermilk

How to Make The Best Crispiest Fried Chicken Ever

September 16, 2019

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CrispyCreations #CollectiveBias #CrispyChicken

Follow these easy steps to make The Best Crispiest Fried Chicken Ever! And don’t forget the secret ingredient to make the perfect airy texture!

Post Contains Affiliate Links. Read my full disclosure HERE

I really had a hard time coming up with the name for this recipe. There were too many delightful adjectives to describe this wonderful chicken. I ultimately settled on “The Best Crispiest Fried Chicken Ever” because I am boasty and I think it is the best and the crispiest. No lies there. It’s awesome! Did you know that the secret to this great crispy fried chicken is using corn starch in the dredge. That Argo® Corn Starch has some magic properties. ha!

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Filed Under: Poultry, Recipes Tagged With: buttermilk, chicken, cornstarch fried chicken, friend chicken

Buttermilk Chive Biscuits

November 2, 2017

Buttermilk Chive Biscuits- The perfect easy to make biscuit that is great to enjoy with your favorite breakfasts, lunches, or dinners.

You’ll fall in love with these flaky Buttermilk Chive Biscuits the movement you snag one. Grab one that is hot from the oven, pop it open to see that puff of steam escape right before you slather it with some butter. Take a big bite and enjoy!!!!

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Filed Under: Breads and Muffins, Recipes Tagged With: Baking, breakfast, buttermilk, buttermilk biscuit, chives

Browned Butter Buttermilk Banana Pancakes

January 6, 2017

browned-butter-buttermilk-banana-pancakes

Did you ever watch Buffy The Vampire Slayer?

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Filed Under: Banana, Breakfast and Brunch, Recipes Tagged With: banana, breakfast, browned butter, brunch, buttermilk, pancakes

Blueberry Buttermilk Zucchini Bread

June 24, 2016

This Blueberry Buttermilk Zucchini Bread screams “Best of Summer” with the fresh blueberries that dot through this moist zucchini bread.

Blueberry Buttermilk Zucchini Bread

Lately, I have been feeling like I am running in a million directions all at once.

But the thing is, I am not getting anywhere. I am especially not getting out and doing any running. Well, I have never liked running, but I miss the energy I felt spinning.

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Filed Under: Breads and Muffins, Recipes, Zucchini Tagged With: blueberries, Blueberry Buttermilk Zucchini Bread, buttermilk, quick bread, zucchini bread

Blueberry Buttermilk Muffins

July 10, 2015

Blueberry Buttermilk Muffins

As a blogger I’m always thinking about the next recipe, the next idea, the next post.

In doing so I create a lot of drafts.

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Filed Under: Blueberries, Breads and Muffins, Recipes Tagged With: blueberry, blueberry buttermilk muffins, buttermilk, muffins

Buttermilk Chess Pie

June 6, 2014

Buttermilk Chess Pie-03

Florida here we come!

Buttermilk Chess Pie-02

Autumn and I are heading down to Florida today to visit my mom and grandmother. This will be Autumn’s first flight. I’m up for the challenge but I’m really hoping that it goes well. She typically takes a nap mid morning and that is when we are flying so I’m hoping she will get snuggily and sleep. But you never know how it goes until you’re just stuck at 35,000 ft with a screaming baby. She is teething now (her 2nd tooth broken through yesterday morning) so she had a fever last night. At least now I can really drug her for the flight and it would be legitimate! ha!

This will also be my grandmother’s first time meeting Autumn. It will be a lot of fun for them to meet. I’ll be sure to get a lot of photos of them together. Plus have someone take a picture of all 4 generations. awww!

Since I’m heading to thee South I’ve made a Southern Classic to share today!

I’ve always wanted to try a Chess Pie so I’ve decided this is going to be a month of Chess Pies. I picked Buttermilk Chess Pie to kick things off. It was a good decision!

I’ve mentioned before that I’ve been lazy about making pie crust dough (with the exception of graham cracker/cookie crusts) but this was so easy that I’ve become a convert. Soo easy. and it felt so satisfying to make the whole thing myself. Believe them I am all about convenience but this didn’t take much effort so I will be making more pie crusts from now on.

Buttermilk Chess Pie-01

This pie is super rich! I typically cut 8 slices in a pie but I think 12-16 slices would be fine since it’s so sweet and buttery. Oh the butter!! There are 2 sticks of butter in this pie between the crust and filling. So yeah, this is Southern!

I hope you enjoy a slice this weekend while I soak up the sun. Oh, I can’t wait!!

Buttermilk Chess Pie

Buttermilk Chess Pie

Makes a 9″ Pie

Ingredients

For the Crust

  • 1 Cup all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) COLD unsalted butter
  • 3-4 Tablespoon ice water

For the Filling

  • 1 1/2 Cups sugar
  • 2 Tablespoons all-purpose flour
  • 5 large eggs
  • 2/3 Cup buttermilk
  • 1/2 Cup unsalted butter, melted
  • 1 teaspoon vanilla

Process

To make the crust

  1. Cut the butter into small pieces. Put back the freezer for at least 10 minutes.
  2. Place the flour, sugar, and salt in a food processor. Pulse the mixture couple times. Add the butter to the mixture and pulse until the butter is cut into the size of peas. Add 3 tablespoons of ice cold water and pulse until the mixture looks like tiny pebbles. If needed add 1 more tablespoon of water.
  3. Pour out the crumbly dough out onto a well floured work surface and press into a disk. Roll flat until 1/2″ thick, then fold the dough into thirds, towards the center. Roll flat again and fold into thirds again toward the center. Roll out again and then fold in thirds, then in thirds in the other direction, so the dough looks like a little cube. Press into a disk and wrap in plastic.
  4. Refrigerate for at least 30 minutes.

To make the pie

  1. While the crust is chilling, preheat oven to 350.
  2. Lightly beat the eggs in a large bowl. Add the buttermilk and light mix to combine.
  3. Add the sugar and flour and mix again until combined.
  4. Stir in melted butter and vanilla extract until combined.
  5. Remove the dough from the refrigerator. On a well floured surface, evenly roll out the disk until it is large enough to fit into a 9″ pie plate. Transfer into the pie plate, and then trim and crimp the edges as needed.
  6. Pour the filling into the unbaked pie crust.
  7. Bake for 45 minutes or until just set. Cool the pie on a wire rack at least an hour prior to serving. Store leftovers, well-wrapped in the refrigerator.

Crust sourced from A Spicy Perspective, Filling Sourced from A Cook and Her Books

Filed Under: Pies and Tarts, Recipes Tagged With: a year of pie, butter, buttermilk, Buttermilk Chess Pie, Chess Pie, homemade dough, pie

Buttermilk Waffles

October 3, 2009

We woke up to rain. Lots of rain. Rain pounding down on the skylight over the stairs. Rain does funny things to you. It makes you want to cancel all of your plans just so you can hibernate while watching bad movies and cooking shows. Luckily, Price had a class to go to and I wanted to get to Harvest Fest in Somerville so we were ‘forced’ outside. At least I got to make a comforting breakfast for us… waffles.

IMG_0316 IMG_0317

Last year my boss Helen gave me the Cake Bible by Rose Levy Beranbaum. It was a thank you for making all the birthday cakes for our then pod (now I do them for the office). I love the structure of the book  as it gives a detailed description of the recipe for an introduction and the recipe amounts are given in several ways from volume and weight  measurements. Also, at the end of each recipe there is a section called ‘understanding’ that explains little things about the recipe, like cake flour has less gluten-forming protein than all-purpose flour. There is a pine cone cake (you can see the picture on amazon) that I am dying to try… too cute! Anyway, whenever I want to make waffles now I go to this book for a great buttermilk waffle recipe.

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This waffles have a great tangy flavor without overpowering your palate. There is a lot of butter in the recipe so you don’t even have to add anymoreon top. The butter in the batter also helps create a crisp crust. We always make the whole batch and freeze the waffles to save them for a weekday breakfast (as if there is any time) or a dinner.

Buttermilk Waffles

Makes 6-8 8″ Waffles

Ingrdients

  • 1 3/4 cups unsifted cake flour or 1 2/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 cups of buttermilk*
  • 16 tablespoons of unsalted butter, melted and cooled

 Process

  1. Wisk the dry ingredients together in a large bowl.
  2. Beat the eggs and buttermilk together in a small bowl.
  3. Combine the buttermilk and eggs into the flour mixture. Mix lightly with a fork until the flour is moistened. Mix in the melted butter. The batter should be lumpy.
  4. Cook in your waffle iron. A really hot iron will produce a better waffle- nice crisp edges!

Note-You can freeze up to 2 months. When freezing the waffles free them separately and then store or place a piece of parchment paper between each waffle before freezing.

*If you don’t have buttermilk on hand you can make your own with 1 tablespoon of lemon juice or apple cider vinegar for every cup of milk and let it sit for 5 minutes

Filed Under: Breakfast and Brunch, Recipes, Waffles Tagged With: breakfast, brunch, buttermilk, buttermilk waffles, waffles

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