Alex Kersting
Butter
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Butter's Final Meal - Yahoo Recipe Search
CookingLightThis sophisticated bisque is worthy of a special occasion, but you could also make it on a weeknight and simply freeze half of it for a later meal. Cooking the shrimp shells helps deepen the flavor, and the combination of sherry and miso makes it so that cream isn’t needed. The final addition of buttery shrimp boosts the bisque’s staying power. Add some chopped tomato to the shrimp mixture for a little extra color and nutrition, if you’d like.YummlyButtery, flaky, melt-in-your-mouth, Southern-style biscuits. A distant dream on the keto diet? Not after you try this recipe! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas). When we think of traditional biscuits in the United States, what comes to mind are golden brown, buttery baked rounds that flake and crumble and make a multitude of evils disappear in the time it takes to eat one. Whether they're split down the middle and drizzled with honey, or they're smothered in sausage gravy alongside a plate of fried chicken, or they're dressed up with cheddar cheese and garlic, biscuits will make tastebuds tingle any way they’re served. ## Low carb confusion Like most pastry and bread recipes, flour biscuits, though indubitably delicious, will probably never be considered health food. And low carb? Forget about it! With refined flour as the primary ingredient, these high-glycemic treats when prepared traditionally are an occasional indulgence for most, and completely off-limits for those following gluten-free, grain- free, paleo, or keto diets. But to have a dietary restriction or preference does not eliminate the desire to occasionally mainline a buttery biscuit straight to the mouth. Though it may not be possible to stop into the nearest store for a grain-free biscuit, with this biscuit recipe you can make keto buttermilk biscuits at home in under 45 minutes! ## But...Buttermilk? A lot of dairy drinks like milk are not considered keto because they contain about 12 g of carbs per cup. Buttermilk has the same amount of carbs, but in this recipe uses 1/2 cup of buttermilk for 12-14 biscuits. That means the buttermilk only contributes about 1/2 carb to each biscuit. Unless you're eating a whole batch of biscuits in one sitting, the buttermilk carbs aren't a big issue. ## Main ingredient swap As with most low carb recipes for keto-friendly baked goods, the main dry ingredient used in these biscuits is almond flour in place of the white flour common in other biscuits recipes. For the best results, steer clear of grinding your own almond meal at home and instead opt for the super-fine ground and blanched almond flour that can be found in the baking or specialty aisles of most grocery stores. Unfortunately, coarse, homemade almond meal is too heavy and high-moisture for producing the flaky biscuits we’re after in this keto recipe. ## Transferrable techniques When making biscuits of any kind, it is extremely important that all the ingredients be kept very cold. Low temperatures ensure that pieces of butter stay solid in the dough prior to entering the oven. Once the biscuits begin to bake, the butter pieces release steam to create pockets, resulting in tender, flaky layers, which is why it's important that the butter holds its shape and moisture until baking time. With melted butter and a low carb or no carb flour, you'd end up with flat and dense disks. This means the butter, egg, and buttermilk should be kept as cold as possible in the refrigerator before and during the mixing, shaping, and cutting of the dough. Additionally, for an optimal outcome, we recommend placing your almond meal and mixing bowl in the freezer (yes, really, the bowl!) for 30 minutes before you plan to start these low carb biscuits. Another key component in biscuit-making is to make sure you don't overwork the dough. Handle it as gently and as little as possible when mixing, rolling, and cutting the biscuit rounds. This way the heat from your hands will not soften the butter pieces, and your final keto biscuits will have a melt-in-your-mouth texture. ## Low carb caveat Do these keto/low carb biscuits taste exactly like their traditional flour-based counterparts? Will they fool the savviest wheat connoisseurs? Most likely not. However, that’s not to say they aren’t a convincingly close alternative for low carb diets, boasting far more nutritional value. So the next time you’re craving a golden brown, oven-fresh, fluffy biscuit low on net carbs, give this recipe a try, and see if you can stop after just one!Food52We all know that Thanksgiving 2020 will be unlike any other. The usual sixteen-pound turkey, eight sides, three pies, and a few second cousins? Maybe not. But even though a buzzing banquet table isn’t in the cards, there are still ways we can make this season feel special. In my experience, especially during difficult times, making fresh pasta not only provides solace but also a hands-on way to connect with loved ones. So if you’re looking for a bonding activity and a meal for two, four, or six that’s festive, luxurious, and (bonus!) low-stress, then look no further. The flavors of this dish are inspired by an Italian icon: tortelli di zucca, from the country's northwestern region, particularly between the city of Mantova in Lombardy and Ferrara in Emilia-Romagna. Although the recipe varies from town to town, tortelli di zucca are generally filled with local pumpkin, sharp cheese, amaretti biscuits, and mostarda di frutta, a candied fruit preserve in a mustard-flavored syrup. I’ve swapped some of the harder-to-find (at least, stateside!) ingredients here for other savory-sweet notes perfect for the Thanksgiving table: creamy squash, rich brown butter (in the filling and the sauce...I know), nutty Brussels sprouts, and tangy balsamic. Together, they create absolute autumnal heaven. This recipe can be made same-day. But if you’re more of a planner, pretty much every element of this dish can be prepped a day or two in advance—so come Thanksgiving morning, you can sleep in, enjoy your coffee, and take a deep breath instead of worrying if you’ll have enough time to bake that third pie. Here’s a little schedule that might help: Two days before: Roast the squash, brown the butter, reduce the balsamic, and make the filling The day before: Make the pasta dough, assemble the tortelli, and stick ‘em in the freezer Day-of: Sear the Brussels sprouts, cook the pasta, put it all together, and relax! A few final notes: Not into butternut? Use whatever somewhat sweet winter squash you prefer—I love kabocha, delicata, acorn, or a mix. Don’t like Brussels sprouts? Skip them altogether or swap them for some sage leaves fried in the brown butter right before serving. Got your hands on some (super fancy) DOP balsamic vinegar? Skip the reduction and drizzle the good stuff directly on the pasta as a finishing touch.
