Buttermilk Biscuits

Cook Time: 25 min
Level: Intermediate
Yield: about 8 to 9 biscuits

Ingredients

* 4 cups all-purpose flour
* 1 tablespoon salt
* 1 tablespoon baking powder
* 2 teaspoons baking soda
* 1 cup vegetable shortening, cold, cut into 1/2-inch pieces
* 1 1/2 to 2 cups buttermilk, plus additional for brushing

Directions

Preheat the oven to 375 degrees F.

Sift together the flour, salt, baking powder, and baking soda. Cut in
the shortening using a pastry blender or your hands or a stand mixer
fixed with a dough hook until the mixture resembles coarse crumbs.
Make a well in the center and add 1 cup buttermilk. Using your hands,
quickly fold the dry ingredients into the buttermilk until a sticky
dough forms. You may need to add more buttermilk.

Turn the dough out onto a floured surface. Gently fold the dough over
itself 3 or 4 times to create layers. Press the dough out to 1
1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the
biscuits on an ungreased cookie sheet and brush the tops with
buttermilk. Bake for 20 to 25 minutes until risen and golden brown.

Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto

Cook Time: 45 min
Level: Easy
Yield: 4 servings

Ingredients
For the topping:

* 12 slices prosciutto
* Salt and freshly ground black pepper, optional
* 4 Golden Delicious apples
* 1/2 stick butter, melted
* 1/4 cup maple syrup

For the pancakes:

* 2 cups ricotta
* 4 large eggs, separated
* 1 cup buttermilk
* 1 tablespoon lemon juice
* 1 teaspoon lemon zest
* 1 cup all-purpose flour
* 3 tablespoons sugar
* 1 teaspoon baking powder
* Pinch salt
* Butter, for cooking
* Confectioners' sugar, for dusting, optional
* 1 cup maple syrup, warmed on stove-top

Preheat oven to 400 degrees F.

On 1 tray lay the slices of prosciutto out in a single flat layer.
Season with some salt and freshly ground black pepper, if desired, and
pop into the oven. Roast the prosciutto until crispy, about 10 to 15
minutes.

Cut each apple into thirds, remove the cheeks and discard the core.
Slice each piece into 4 and toss with butter and maple syrup in a
large bowl. Transfer to a roasting pan and place in the oven. Roast
the apples until they are fork-tender and slightly caramelized on the
top, about 30 to 45 minutes depending on ripeness of the fruit.

For the pancakes:

Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon
zest in a large mixing bowl. Sift the dry ingredients: flour, sugar,
baking powder, and salt together into the ricotta mixture and stir
until fully combined. In a separate bowl whisk the egg whites until
stiff peaks form and then gently fold into the batter.

Heat a large nonstick pan over medium heat and add a little butter.
Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup
to pour the batter into the pan. The trick to perfect round pancakes
to carefully pour all the batter in the same spot and let it roll out
to a complete circle. Cook the pancakes on 1 side until they set. When
small bubbles appear on the uncooked surface, flip the pancakes and
cook until golden on both sides, about 6 minutes. Keep the pancakes on
a plate set at the back of the stove under a dry towel to keep warm
while you make the rest.

To serve, lay the pancakes on a plate and dust with confectioners'
sugar. Serve with roasted apples, crispy prosciutto strips and warm
maple syrup.