Some people call me a food snob or just overly picky with what I eat. I prefer to call myself a food elitist. Throughout the years in my baking and cooking experience in the industry, I've created and collected some my most favorite recipes that I truly enjoy eating as great comfort foods as well as easy to make dishes that any home cook can prepare themselves. I would like to introduce to you a segment called Ray's Classics.
Ray's Classics are the stuff we all love to eat, the Classic Chocolate Cake, the Classic Chocolate Chip Cookies or the Classic Roast Chicken. Many of these recipes I've already introduced and shared to my students at the post secondary schools and they are so overwhelmed of how delicious and simple these dishes can be. The true secret of my recipes is only using whole ingredients like unsalted butter, unbleached flour or whole (homoginized) milk. I like the true nostalgic type of farmhouse cooking and baking back in the 50's when they only used the freshest ingredients they had in their pantry. No chemicals, additives or artificial flavorings or colorings. I want to bring back that style of cooking to our modern times and enjoy how food should truly be in it's natural form. I hope you all enjoy Ray's Classics and will share them with your friends and loved ones.
To start things off I would like to introduce to you my Classic Buttermilk Cheese Biscuits. Many of my friends have nagged me for years and years how I make my biscuits which I also sell at Bean Around the World coffeshop in Strathcona if your too lazy to make them yourself. I do recommend baking them yourselves as once your kitchen has this thick aroma of cheese biscuits perfuming your home your nose will just turn up with awwee and will be dying to sink your teeth in these delectable treats of joy.
Classic Cheese Buttermilk Biscuits
Ingredients
4 cups all-purpose unbleached flour
2 tablespoons baking powder
1 teaspoon baking soda
1/4 cup sugar
1 teaspoon salt
1/2 pound (1cup) cold unsalted butter; cut into small pieces
2 cups whole buttermilk
1 cup old cheddar cheese; grated
Directions
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
2. In a large bowl whisk together flour, baking powder, baking soda, sugar and salt till combined.
3. Add cold butter into flour and break into smaller pieces into the flour. Combine till resembles small peas. Toss in 1/2 cup of the cheddar cheese till combined. Reserve the rest for the topping.
4. Drizzle in buttermilk bit by bit and toss together using a large rubber spautla. Use only enough buttermilk to form a soft dough and no more loose bits form on the bottom of the bowl.
4 Press dough together but do no knead dough.
5. On a lightly floured board press down on down to form a 1inch thickness.
6. With a floured 2 inch biscuit cutter cut dough and place onto prepared sheet pan.
7. Place remaing cheese on top of each biscuit.
8. Bake in preheated oven 20-25 minutes till lightly browned.
9. Remove biscuits from sheets and cool on cooling racks 5-10 minutes.
Ray's Classics are the stuff we all love to eat, the Classic Chocolate Cake, the Classic Chocolate Chip Cookies or the Classic Roast Chicken. Many of these recipes I've already introduced and shared to my students at the post secondary schools and they are so overwhelmed of how delicious and simple these dishes can be. The true secret of my recipes is only using whole ingredients like unsalted butter, unbleached flour or whole (homoginized) milk. I like the true nostalgic type of farmhouse cooking and baking back in the 50's when they only used the freshest ingredients they had in their pantry. No chemicals, additives or artificial flavorings or colorings. I want to bring back that style of cooking to our modern times and enjoy how food should truly be in it's natural form. I hope you all enjoy Ray's Classics and will share them with your friends and loved ones.
To start things off I would like to introduce to you my Classic Buttermilk Cheese Biscuits. Many of my friends have nagged me for years and years how I make my biscuits which I also sell at Bean Around the World coffeshop in Strathcona if your too lazy to make them yourself. I do recommend baking them yourselves as once your kitchen has this thick aroma of cheese biscuits perfuming your home your nose will just turn up with awwee and will be dying to sink your teeth in these delectable treats of joy.
Classic Cheese Buttermilk Biscuits
Ingredients
4 cups all-purpose unbleached flour
2 tablespoons baking powder
1 teaspoon baking soda
1/4 cup sugar
1 teaspoon salt
1/2 pound (1cup) cold unsalted butter; cut into small pieces
2 cups whole buttermilk
1 cup old cheddar cheese; grated
Directions
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
2. In a large bowl whisk together flour, baking powder, baking soda, sugar and salt till combined.
3. Add cold butter into flour and break into smaller pieces into the flour. Combine till resembles small peas. Toss in 1/2 cup of the cheddar cheese till combined. Reserve the rest for the topping.
4. Drizzle in buttermilk bit by bit and toss together using a large rubber spautla. Use only enough buttermilk to form a soft dough and no more loose bits form on the bottom of the bowl.
4 Press dough together but do no knead dough.
5. On a lightly floured board press down on down to form a 1inch thickness.
6. With a floured 2 inch biscuit cutter cut dough and place onto prepared sheet pan.
7. Place remaing cheese on top of each biscuit.
8. Bake in preheated oven 20-25 minutes till lightly browned.
9. Remove biscuits from sheets and cool on cooling racks 5-10 minutes.
Please note an error in amount of cheddar cheese. The amount should be 3 cups of grated cheddar cheese. Sorry for the error mmmmmm..cheese.
ReplyDeleteThose. Look. FANTASTIC!
ReplyDeleteThey look great, but reading the story was hard because of the typeface colour!! Go Ray Go. More classics please!!
ReplyDeleteYa I know I f*cked up on the coloring of font and couldnt modify it once fully posted. Ya Ray's Classics will continue with more yummy treats.
ReplyDelete