Wow, I just realized something: I had posted about making homemade refried beans, but I failed to post the recipe I used to make homemade flour tortillas that same night o_O;;
Bummer. I didn’t realize that I had left everyone stranded without the flour tortilla recipe! How sad and disappointing is that? I feel quite badly now since it’s been a good 3+ weeks since I made them and I keep mentioning/thinking about making them again.
The recipe I used is off Youtube. Well, actually, it’s more like from the Sin City Recut & Extended DVD. I don’t even know how I managed to stumble upon the video, but it was pretty awesome and also happens to be the recipe I used for the potato scramble when I first made the flour tortillas. Awesome possum, I tell you.
2 cups flour
2 tbsp lard
2 tbsp butter
1/2 tsp salt
1/2 tsp bp
3/4+ cup hot water
Throw all the dry ingredients in to a food processor and pulse a few seconds until you have a mealy texture.
Add hot water through feed tube until you have a nice cohesive ball, adding more if needed.
Let the machine run a bit longer until you get a nice smooth texture and dough is “kneaded”.
Take out dough and divide into 8-10 golf ball sized pieces.
Get a warm damp towel and cover dough for 20-30 minutes.
After dough’s rested, heat a cast iron pan over medium heat until hot.
Roll out tortillas as thin as possible.
When pan’s hot, lay tortilla in dry pan for a few seconds until it turns brown in a few spots.
Flip tortilla and let brown in few spots on other side for a few seconds.
Flip once more and let the tortilla puff up, pressing down with a spatula to squish out air.
When tortillas are cooked, set aside in towel lined casserole to keep warm.
Repeat with all tortillas. Serve hot and fresh. Yum.
As for yesterday, I am uber proud of my accomplishments once again. I made buttermilk biscuits for the first time and I served them with sausage gravy! I think I still need to work on my sausage gravy-making seasoning skills. Waaaaaaaaaaaaaaay salty. Like crazy waaaaaaayyyyyyy salty! Totally my own fault, but still. The Hubbs seemed to be mostly okay with it, but I have to ask: what does one serve with biscuits and gravy to make it a more “complete” meal? (Read: greenary? suggestions? salad??)
Hello Kitty buttermilk biscuits
I have to admit, I was pretty impressed! I followed Mark Bittman’s How to Cook Everything iPad app recipe, for the most part, but did make a couple of changes mostly due to the fact that Calgary’s lack of humidity makes a difference in how much liquid you need to use in a recipe to make things come together properly. You’d think I’d realize this liquid issue after my lightbulb moment with making risotto, but no. I also increased the quantity of butter used (shameful!) and brushed the tops of the biscuits with whatever buttermilk dregs remained in my measuring cup to help fascilitate golden-browness ^_^ Anyhow, recipe is super simple since it uses the food processor. I seem to be all about using my food processor lately.
2 cups flour, plus extra for dusting
1 scant tsp salt
1 Tbsp baking powder
1 tsp baking soda
1/3 cup cold butter (more is better)
¾ cup+ buttermilk
Heat the oven to 450°F
Mix the dry ingredients together in a bowl or food processor.
Cut the butter into chunks and pulse it in the food processor, the butter should be thoroughly blended into the flour mixture.
Pulse a few of times to stir in the buttermilk, just until the mixture forms a ball.
Turn the dough out onto a lightly floured surface and knead it 10 times; no more.
Press dough into ¾” thick rectangle and cut into 2‐inch rounds with a (Hello Kitty!) biscuit cutter.
Put biscuits on a parchment-lined baking sheet. Gently reshape the leftover dough and cut again.
Brush tops of biscuits with a little bit of buttermilk and bake for 7 to 9 minutes, or until golden brown.