Alton Brown Baking Recipes

Red Velvet Cake Alton Brown

WEBSet a rack in the middle of the oven and heat to 325ºF. Spray 2 (9-inch) round pans with nonstick spray, line the bottom of the pan with a …

Rating: 4.2/5(113)
1. Set a rack in the middle of the oven and heat to 325ºF. Spray 2 (9-inch) round pans with nonstick spray, line the bottom of the pan with a parchment paper round, spray the parchment with nonstick spray, and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed, just until blended. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

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Southern Buttermilk Biscuits From Scratch Recipe

WEBProcedure. Heat oven to 450ºF. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Working quickly (so the …

Rating: 4.7/5(140)
1. Heat oven to 450ºF.
2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Working quickly (so the fats don't melt), use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.
3. Make a well in the center of the dry mixture and pour in the chilled buttermilk. Stir with a wooden spoon until the dough just begins to come together. It will be very sticky. While it’s still in the bowl, fold the dough over on itself two times so that it picks up any remaining flour, and then turn it out onto a lightly floured work surface.
4. Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself eight more times, turning one quarter turn between each folding motion. Press dough into a 1-inch-thick round. Cut out biscuits with a floured 2 1/2-inch cutter, being sure to press straight down through the dough without twisting. Flour the cutter between cuts.

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