Buckwheat Popovers

My family is happy to eat soup and salad for dinner with a bribe like a warm, eggy popover. This version was earthy and delicious. I had to make them a couple of times to get the baking temperature and cooking times just right. (No worries, we ate the less than perfect ones too. 😉 )

This recipe was adapted from the New York Times, contributed by Melissa Clark. We enjoyed them with Spiced Red Lentil Soup, but they would also be wonderful for breakfast with butter and jam.

Yield: 6 Popovers

  • 1 cup/236 milliliters whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 2 tablespoons unsalted melted butter, plus more for pans (or use cooking spray)
  • 1 teaspoon granulated sugar
  • ½ teaspoon fine sea salt
  • ¾ cup/90 grams all-purpose flour
  • 2 tablespoons buckwheat flour
  • 2 tablespoons whole-wheat flour

  1. Heat oven to 425 degrees, preferably on convection.
  2. Brush cups of a popover pan (or muffin tin) with butter or coat with cooking spray. (I have had more success with cooking spray.)
  3. In a large measuring pitcher with a spout (this makes pouring easier later), or in a bowl, whisk together milk, eggs, butter, sugar and salt until frothy.
  4. Add flours and whisk until mostly smooth, though a few clumps may remain in batter, which is fine. (If you prefer you can mix everything together in a blender instead of a bowl.)
  5. Pour batter into prepared cups. Bake 15 minutes.
  6. Turn heat down to 350 degrees and bake another 10 minutes until popovers are golden brown and puffed. (Reduce baking time by 5 minutes if using a muffin tin.) Keep tabs on their progress by looking through the window in the oven door. Do not open the oven door until the last 5 minutes of baking or they won’t puff.
  7. Serve warm.

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Irish Soda Bread Buns

Just when I thought that I was running out of variations of soda bread to make for St. Patrick’s Day, I found this new one in the New York Times. 🙂 The genius idea from Melissa Clark was to bake the dough in small buns to maximize the amount of the fabulously crunchy outer crust. Yum!

I weighed the dry ingredients, used raisins instead of currants, and, despite pleas from my kids, included the caraway seeds. (I love them!) Happy St. Patrick’s Day!

Yield: 8 buns

  • 3 T unsalted butter, chilled and cubed
  • 155 grams all-purpose flour (1 1/4 cups), more as needed
  • 95 grams whole wheat pastry flour (3/4 cup)
  • 55 grams granulated sugar (1/4 cup)
  • 7 grams baking powder (1 1/2 teaspoons)
  • 5 grams coarse salt (1 teaspoon)
  • 5 grams baking soda (3/4 teaspoon)
  • ⅔ cup buttermilk, more for brushing
  • 1 large egg
  • 90 grams dried currants or raisins (about 2/3 cup)
  • 8 grams caraway seeds (about 1 1/2 teaspoons)

  1. Heat oven to 375 degrees, preferably on convection. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda.
  3. Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs.
  4. In a small bowl or measuring cup, whisk together buttermilk and egg. Stir wet mixture into dry one until they just form a moist dough.
  5. Stir in raisins/currants and caraway seeds.
  6. Turn dough out onto a lightly floured surface. (I lightly floured a piece of parchment paper to minimize the mess.)
  7. Shape into a 7-inch round about 1-inch thick. Cut into 8 wedges.
  8. Using lightly floured hands, roll each wedge into a ball and transfer to the prepared baking sheet.
  9. Using kitchen shears, snip a small “x” into the top of each bun. (You can also use a knife.)
  10. Brush tops with a little buttermilk, and dust lightly with flour.
  11. Transfer baking sheet to oven. Bake until buns are golden brown and firm, 20 to 25 minutes. (I baked mine for 22 minutes on convection.)
  12. Cool 10 minutes before serving.

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Buttermilk Biscuits

These wonderfully flaky biscuits are such a classic and simple indulgence. They make any meal just a little bit more special. 🙂 We ate them warm from the oven with Classic Split Pea Soup.

This recipe is from Everyday Food. I cut the recipe in half and reduced the baking time for a convection oven. Perfect!

Yield: About 12 biscuits

  • 2 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting
  • 1 T baking powder
  • 1/2 tsp baking soda
  • 1 T sugar
  • 1 tsp coarse salt
  • 1/2 cup (1 stick) unsalted butter, cold, cut into bits, plus 2 T melted
  • 3/4 cups low-fat buttermilk
  1. Preheat oven to 450 degrees, preferably on convection.
  2. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine.
  3. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining.
  4. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
  5. Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). (I placed the dough on a sheet of parchment paper to reduce the mess.)
  6. Pat with hands to a 3/4-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter. (Re-roll scraps only once.)
  7. Transfer to a parchment paper-lined baking sheet, 1 1/2 inches apart.
  8. Brush top of rounds with melted butter. Bake until biscuits are puffed and golden, 10 minutes on convection or up to 12 to 15 minutes in a standard oven. Serve warm or at room temperature.

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