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DIP Artichoke Spinach
Recipe: by Rick Beach
Best baked in a Dutch Oven using a single or double ring of rolls (unbaked dough formed into rolls), surrounding the Dip. Then baking them together in the same Dutch Oven.
Sauté Celery, Onion, and garlic in a small amount of butter. Start celery first and sauté until translucent. Add the onion and continue until translucent. Lastly add the garlic and sauté a short period of time. Do not burn or over cook the garlic or it will turn bitter.
If using frozen spinach, thaw and drain it. You can speed this up by microwaving until thaw. Then squeezing with paper towels to absorb any water.
Mix all ingredients until uniformly combined.
Spread in a well-greased glass/ceramic/stone baking dish, tart, or quiche pan so that the dip is about 1 ½ to 2 inches deep.
Bake uncovered 30-40 minutes or until light brown spots appear on the surface. Remove from the oven and sprinkle with the ¼ Cup shredded Mozzarella Cheese and garnish with Freshly Ground Black Pepper.
Serve hot/warm with bread or crackers.
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BISCUITS - OLD FASHION BUTTERMILK RECIPE
We suggest not substituting the Buttermilk, with regular milk, adding lemon juice or vinegar to regular milk, etc., until you have mastered producing fluffy biscuits with this real buttermilk recipe.
If your baked biscuits seem dry or clunky increase the Buttermilk slightly until you know the perfect mix for your area and oven.
There is a definite knack to baking light and fluffy biscuits. A couple of secrets to good biscuits is very cold Butter and Buttermilk, not mixing the dough much, and folding and patting the dough several times.
Properly mixed biscuit dough almost looks like it hasn’t been mixed all the way. The other secret is a very moist mix.
Never use an electric mixer or dough machine when mixing up biscuits. Use a fork, and use it as little as possible.
Also old stale Baking Powder (opened and on the shelf for awhile) looses its ability to create the bubbles required to raise good light biscuits. Pitch the old stuff and use fresh.
Mix your dry ingredients together with a wire whisk.
Shave cold butter with a potato peeler or other type of cutter. Keep butter very cold until ready to mix in.
Then stir in the cold shaved butter into the mixed dry ingredients. Alternatively if your chunks are big you can “cut it in" into the dry ingredients using a shortening cutting tool, made for that, or two knives. All pieces should be pea size or less. Mix in the first 1 1/2 cup of Buttermilk gently (Do not over mix) using a fork. If dry add more in small amounts until dough is almost too sticky to handle (flour your hands)
The buttermilk in this recipe is part of the leavening (makes the bubbles) The acidity of the Buttermilk reacts with the Baking Powder & Soda. Don’t substitute the buttermilk with something else for this ingredient if you are new to making biscuits.
The dough should be sticky. Probably more sticky than you think. Mixing the ingredients too much, or too dry is the killer of soft and fluffy biscuits. Plop the sticky dough out on an extremely well floured bread board.
Flour your hands. Don’t roll dough out, but pat or gently flatten with your well floured hands (about 1 1/2 inch thick. Fold the dough in half over on itself and gently pat the dough to 1 1/2 inch thick. Repeat the fold and pat two more times.
Preheat a regular oven to 400 degrees. (Dutch Oven Coals for 400°F-Don’t pre-heat the Dutch Oven)
Cut rounds with biscuit cutter or top of a small drinking glass, can, etc.
Place biscuit rounds on a cookie sheet or into the bottom of the Dutch Oven up against one another. Closely placed biscuits will also be much more moist when done. Biscuits placed next to each other will rise much higher than those placed with gaps between them. Cover with a towel and let the biscuits rest for 10 to 15 minutes before putting them in the oven, or putting the heat to the Dutch Oven.
In a regular kitchen oven Bake 14 to 18 minutes or until golden brown on top. If Baking using charcoal in a covered Dutch Oven, it is also 14-18 minutes or until tops are golden brown.
It is assumed you know proper coal/heat techniques for Dutch Oven baking
Click this link below in Recipe Notes if you need help with Dutch Oven Coal counting? We prefer the 3 uppy-down rule!
Serve hot with butter, jam, gravy, etc.