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Oven Fried Deviled Drumsticks and Buttermilk Biscuits

June 11, 2009

Okay, so I know my biscuit resembles a whopping portion of mashed potatoes more than anything else, but I swear it was really, really good.  Flakey and buttery, yet still firm, these buttermilk biscuits are my new favorite thing to bake.  They were the perfect accompaniment to my crispy drumsticks, and were even better the next morning, toasted and dressed two ways. I couldn't decide if I wanted the biscuits with butter or jam, so I did both.  I lathered one-half with Sarabeth's tangy raspberry jam, and the other with unsalted butter which I sprinkled with cane sugar (shhh). But really, do it. It was incredible.  Recipes and documentation of the dinner and breakfast follow.

Buttermilk Biscuits (from Barbara Fairchild's Bon Appetit Fast Easy Fresh cookbook)

Ingredients (for about 24 biscuits) :

4 cups all purpose flour

2 tbsp baking powder

1.5 tsp salt

1/2 tsp baking soda

1/2 cup (1 stick) unsalted butter, cut into small cubes

2 cups chilled buttermilk plus additional for brushing

Directions

Preheat oven to 400 degrees.  Whisk first four ingredients in large bowl. Add buter and rub in with fingertips until mixture resembles a coarse meal.  Gradually mix in 2 cups of buttermilk; toss until dough comes together in large clumps. Gather dough into ball. Pat out on floured work surface to 1/2 inch thickness. Using floured 2.5 inch diameter cutter, cut out biscuits. (I just used a drinking glass which explains why mine are larger). Gather dough scraps, press out to 1/2 inch thickness and cut out more biscuits. Repeat until all dough is used.  Transfer to ugreased baking sheets. Brush tops with additional buttermilk. Bake until tester comes out clean, about 18 minutes.  Cool or 10 minutes. Eat warm or at room temperature. 

The stickiest dough ever.

Raw. I cup them with a glass cup. They came out fine.

Out of the oven. Notice how they rose.

Oven-fried deviled drumsticks (from Barbara Fairchild's bon appetit fast easy fresh cookbook)

Ingredients (2 servings):

1/4 cup mayo

Nonstick vegetable oil spray

1/4 cup coarse grained mustard (I used honey mustard)

2 tsp worcestershire sauce

3/4 cup dry breadcrumbs

1 green onion, finely chopped

4 large chicken drumsticks (about 1 pound)

Directions:

Preheat oven to 425 degrees.  Spray small baking sheet with nonstick spray. Whisk mayo, mustard, and worchestershire sauce in medium bowl to blend.  Whisk breadcrumbs and green onion in another medium bowl.  Dip each drumstick in mayo mixture; turn to coat. Place each drumstick in crumb mixture; turn to coat.  Transfer to prepared sheet. Bake until brown and cooked through, abut 25 minutes.

Mayo mix. Breadcrumb and onion mix.

Baked chicken.. Mmm.

Biscuits for breakfast! Yum.

Posted in FOOD on June 11, 2009 9:10pm by Jena Steinbach | 19 comments

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We are young (early 20's) and hungry (for knowledge! music! art! food!) friends living on (or in areas which border) Manhattan. We moved to the city seeking higher education, and an alternative to frat parties and gin buckets. We prefer a bottle of Chianti to a keg, lunches at City Bakery to a dining hall, Joe's to Starbucks, Frankie's Amatriciana to Batali's. Our uniting factor is our love for food. For detailed, personal information, keep reading.
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