results for one room challenge 2016

Classic Strawberry Shortcake

A Simple, Old-Fashioned Sweet Treat to Enjoy All Summer Long
June 13, 2016
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Classic homemade strawberry shortcake recipe Classic strawberry shortcake recipe

Growing up, if you’re like me, summer wasn’t complete without indulging in homemade strawberry shortcake a time or two (or ten).  And it’s no wonder this old-fashioned dessert continues to be loved and cherished over the years. Think buttery, tender shortcakes with generous spoonfuls of fresh strawberries and topped with cool whipped cream. The ingredients are so simple, the flavors so classic, making it really the perfect summertime treat. Our recent team outing to Callie’s Hot Little Biscuit had me thinking nonstop about making my own homemade strawberry shortcake with owner Carrie Morey’s biscuit secrets, and it being National Strawberry Shortcake Day tomorrow and all…well it just seemed like the perfect time to indulge. 

Now, I prefer my strawberry shortcake to have buttermilk biscuits (as opposed to shortcake), simply because that’s how I grew up eating them, and that’s all part of the memory.  And since Callie’s Hot Little Biscuit‘s buttermilk biscuits are the best in the biz, I put my recent learnings to test and made my first batch of homemade buttermilk biscuits.  Carrie’s secrets like ‘you must mix the ingredients by hand, “snapping” each hunk of butter’, and ‘you want to avoid over-rolling the dough before cutting with a biscuit cutter’, really did come into play.  And I’m proud to say my first batch of biscuits turned out very, very well. 

As you’ll see when making this at home, like any true strawberry shortcake recipe, this one is best made with ripe strawberries at the height of the season.  You’ll want to macerate the strawberries with sugar for an even sweeter, almost syrupy consistency (this can be done the day before and refrigerated overnight). I don’t like my strawberries super super sweet, but it’s all up to your preference.  Just remember when macerating any fruit, you can always add more sugar, but you can’t take it away, so start with less.  After an hour or so, you can add more if you want. 

And one last tip, if and when you’re making your homemade whipped cream, try whipping with an immersion blender to get an even smoother texture. (And of course, there’s no shame in a can of whipped cream from Whole Foods too, really).  I personally love my strawberry shortcake to be served with the biscuits warm, topping them with a generous helping of strawberries and whipped cream if not from straight out of the oven itself.  I think you’ll agree that the result is simply heavenly!  Truly, MKR

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Photography, Rustic White for Waiting on Martha

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Peach & Blackberry Cobbler with Pecans & A Drop Biscuit Topping

A Beloved Homemade Dessert Celebrating Summer's Simple Flavors
August 4, 2016
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Peach & Blackberry Cobbler with Pecans & A Drop Biscuit Topping, Waiting On Martha
Peach & Blackberry Cobbler with Pecans & A Drop Biscuit Topping, Waiting On Martha

In my humble opinion, it simply wouldn’t be summer without cobbler and pie.  I’ve ALWAYS been more of a cobbler, pie, tart person than anything else when it comes to desserts.  And since so many of my favorite fruits are in season during summer, I stay close to the tried-and-true recipes centered around them this time of year.  And friends, this may be one of the easiest renditions of one of those recipes yet.  With fresh Georgia peaches, plump and sweet blackberries, crunchy pecans and homemade biscuits dropped on top…my Peach & Blackberry Cobbler tastes like summer on a plate AND it’s pretty simple to make (there’s no crust or crumble, but the homemade biscuits still give you that heavenly-doughy-carby fix). 

I like to make my Peach & Blackberry Cobbler around the middle to end of summer because that’s when the blackberries and peaches are at their prime.  As you’ll see in the recipe below, it’s really all about macerating the fruit mixture and dropping homemade biscuits on top.  The ripeness and sweetness of the fruit will determine just how much sugar you’ll need (in this case very little) to macerate them to your liking.  I find that I prefer the natural flavor of the blackberries and peaches to really shine through rather than a sugary-too sweet taste.  I always leave the skin on the peaches too; I’ve found that there’s no reason to take it off and it actually adds a more made-from-scratch feel to the dessert.  Lastly, the cinnamon and nutmeg give the blackberry, peach, pecan mixture a certain warmth that makes each and every bite more wonderful. But then of course,  to top it all off when you serve—you’ll obviously need a scoop of vanilla ice cream.  Classic!  Truly, MKR

P.S. If you’re looking for more summertime desserts, check out my Blueberry & Peach Rustic Tart, Peach Tart with Dusted Pistachio, Goat Cheese & Drizzled Honey, and of course my Rustic Peach Hand Pies. 

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Blackberry, Peach & Pecan Drop Biscuit Cobbler
Serves 12
A homemade cobbler with shortcake biscuits by Callie's Biscuits.
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. For filling...
  2. 3-4 pints blackberries
  3. 6-8 fresh peaches, sliced and with the skin on
  4. 1 cup pecans
  5. 1-1 1/2 cup sugar
  6. juice of 1 lemon
  7. 1 tsp cinnamon
  8. 1 tsp nutmeg
  9. pinch of salt
  10. For the biscuits...
  11. 4 CUPS SELF-RISING FLOUR (ONLY EVER WHITE LILY), PLUS MORE FOR DUSTING
  12. 1 STICK (8 TABLESPOONS) BUTTER, CUT IN SMALL CUBES, AT ROOM TEMPERATURE
  13. ½ CUP CREAM CHEESE, AT ROOM TEMPERATURE
  14. 1½ CUPS BUTTERMILK
  15. 2 TABLESPOONS MELTED BUTTER
Instructions
  1. For the biscuits...
  2. PREHEAT THE OVEN TO 500 DEGREES WITH RACK IN THE MIDDLE POSITION.
  3. PLACE 4 CUPS OF WHITE LILY FLOUR IN A LARGE BOWL.
  4. SPRINKLE BUTTER CUBES AND CREAM CHEESE ON TOP OF THE FLOUR AND USE YOUR FINGERS TO "SNAP" THROUGH IT UNTIL THE MIXTURE RESEMBLES COTTAGE CHEESE (CHUNKY WITH SOME LOOSE FLOUR).
  5. MAKE A WELL IN THE CENTER, AND POUR THE BUTTERMILK IN THE WELL.
  6. USE YOUR HANDS OR A RUBBER SPATULA TO MIX THE BUTTERMILK INTO THE FLOUR. DO NOT OVER-MIX. YOU'LL HAVE A WET AND MESSY DOUGH.
  7. SPREAD A GENEROUS AMOUNT OF FLOUR ONTO A WORK SURFACE.
  8. DUMP THE LARGE BOWL OF DOUGH ONTO THE FLOURED WORK SURFACE. FLOUR A ROLLING PIN AND SPRINKLE FLOUR ON TOP OF THE DOUGH.
  9. ROLL THE DOUGH TO ½-INCH THICKNESS. DO NOT KNEAD THE DOUGH.
  10. FLOUR A 2-INCH ROUND BISCUIT CUTTER. PRESS THE CUTTER STRAIGHT DOWN INTO THE DOUGH AND STRAIGHT BACK UP (QUICKLY!). REPEAT, FINISH CUTTING THE DOUGH INTO BISCUITS (YOU MAY NEED TO RE-ROLL OUT THE DOUGH SCRAPS TO FINISH). THE DOUGH MUST STAY WET INSIDE, BUT YOU CAN USE AS MUCH FLOUR ON THE OUTSIDE AS NECESSARY.
  11. PLACE BISCUITS INTO A CAST-IRON SKILLET OR ONTO A BAKING PAN WITH SIDES, LINED WITH PARCHMENT PAPER. THE SIDES OF THE BISCUITS SHOULD BE TOUCHING.
  12. BRUSH THE TOPS OF THE BISCUITS WITH MELTED BUTTER. PLACE IN OVEN AND REDUCE OVEN TEMP TO 450 DEGREES. BAKE 16-18 MINUTES, ROTATING THE SKILLET OR PAN ONCE.
  13. For the filling...
  14. In a large mixing bowl, macerate the blackberries, peaches and pecans with the sugar, cinnamon and nutmeg for 20-30 minutes.
  15. Preheat oven to 400 degrees. While oven is preheating and mixture is macerating, make biscuit dough (see above).
  16. Pour mixture into a large baking dish, with the lemon juice on top. Drop your biscuit dough onto the mixture in the baking dish. Bake for 20 minutes but keep an eye on it. You'll want to bake the cobbler for 20-30 minutes, depending on how you like the inside texture. You don't want your biscuits to cook more than your filling, so if that starts to happen, cover the entire dish with foil and continue to cook.
  17. Serve with vanilla ice cream.
Notes
  1. If you're going to make the homemade biscuit dough, you might as well make all of the biscuits and freeze the leftovers. But if you just want enough biscuits for this recipe, half the recipe. And if you don't feel like using fresh biscuits, you can absolutely use the store-bought biscuits and throw them on top of the cobbler.
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White Bean Soup with Chili Oil, Bacon Croutons & Fried Sage

Homespun Shares the Perfect Recipe to Enjoy on a Cold Day
February 3, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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White bean soup with chili oil, homemade bacon croutons and fried sage #recipeWhite bean soup with chili oil and fried sage #recipeWhite Bean Soup with Chili Oil, Homemade Bacon Croutons and Fried Sage to garnish White bean soup with chili oil by Homespun #recipe White bean soup with bacon croutons and fried sage

To me, nothing says cozy on a cold day like a big bowl of hearty soup. It’s been quite a while since we shared a recipe for one of our favorite comforts this time of year (it’s probably about time we pull our smoked french onion soup out of the archives!).  So when our friends at Homespun hinted at sharing a taste of their white bean soup with chili oil and bacon croutons…well I knew we had to make it happen.  

I think Chef Jason had me at “white bean soup” (as a long-time white bean chili lover, I knew I’d be a fan) but he really hooked me with the thought of adding chili oil for that added depth of flavor and, of course, homemade bacon croutons.  I mean, homemade croutons are ALWAYS a treat, but add bacon to the mix and I’m a goner.  Cheers, Kat

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Photography & Styling, Kathryn McCrary | Recipe, Homespun

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