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Flameware Skillet Buttermilk Biscuits

May 14, 2019 By Eric Lofdahl

Despite spending years working in kitchens, I’ve never been much of a baker. Most of my time was spent juggling several pans on burners; a collection of steaks, burgers, chicken, and salmon on the grill; Reubens, grilled cheese sandwiches, and quesadillas on the flat top; and four baskets going at once in the deep fryer. I’ve been lucky to know numerous wonderful bakers who have provided me with baked goods throughout the years. My grandmother’s pies, my brother’s chocolate chip cookies, his fiancee’s scones, a coworker’s flourless chocolate cake, and my best friend’s wife who is a professional baker and made cupcakes for their wedding are all at the top of my favorites list. You might be able to tell that I have a bit of a sweet tooth.

Finished Flameware Skillet Buttermilk BiscuitsIt just so happens that National Buttermilk Biscuit Day is on May 14th, and I love buttermilk biscuits. I figured that biscuits were as good of a place to start as any, and I could use a familiar tool to make them: the Clay Coyote Flameware Large Skillet.

While looking online for recipes, I was searching for simplicity. There are a lot of opinions out there about what techniques make good buttermilk biscuits. I read about folding the dough three times, folding it four times, cutting your butter into both thin slices and pea sized cubes, mixing in the butter with your hands, mixing it in with a rubber spatula, crowding the pan, not crowding the pan, and . . . I think you get the picture. There was one common thread in all the recipes – cold ingredients, especially the butter. This is the real key to fluffy biscuits. Eventually I discovered this recipe from Damn Delicious. It features simple ingredients, relatively few steps, and is meant to be done in a cast iron skillet. I had to improvise a bit during the process; I neglected to locate a box grater before starting. But overall I stayed true to the recipe, while using our flameware skillet instead of cast iron, and the biscuits turned out great.

Ingredients

  • 4 c all-purpose flour
  • 4 tsp baking powder
  • 1¼ tsp kosher salt
  • 1 tsp baking soda
  • ¾ c unsalted butter, frozen
  • ¼ c unsalted butter, melted
  • 1¾ c buttermilk (I needed more than this, I would recommend having at least another ¼ c ready)

Directions

  • Skillet Buttermilk Biscuits in the OvenPreheat oven to 450 degrees F, place skillet in the oven while it preheats.
  • Combine flour, baking powder, salt, and baking soda in a large bowl
  • Grate the butter into the flour mixture using the large holes of a box grater (Since I did not have a box grater on hand, I cut up the frozen butter with a knife. You want roughly pea size pieces.)
  • Add buttermilk and stir using a rubber spatula until a dough starts to form
  • Lightly flour a surface, turn out the dough, and knead a few times until it comes together. Be careful not to overwork the dough.
  • Using a rolling pin, roll the dough into a 9 inch square and then trim the edges to create an 8 inch square.
  • Remove skillet from the oven and lightly oil.
  • Cut the dough into 9 to 12 biscuits. This can be done with a biscuit cutter or a knife. Place prepared biscuits into the skillet.
  • Brush melted butter onto the top of the biscuits.
  • Put the skillet back in the oven and bake for 16 – 19 minutes, or until golden brown.

This recipe made a lot of biscuits. I ended up getting around fifteen out of it, and had to bake them in two batches. I pulled the first batch, ate one, and plated and covered the rest in foil. I felt good about the results after eating that first biscuit. It was fluffy, buttery, and had a crisp top and bottom. The rest of the biscuits I delivered to the Clay Coyote, where I knew there would be some ready and willing taste testers. After everybody went back for a second biscuit, I was feeling really happy with myself.

First Batch of Buttermilk Biscuits in a Flameware Skillet
Second Batch of Buttermilk Biscuits in a Flameware Skillet

Any biscuits that did not fit in the pan, I placed on a plate in the fridge. I had also combined the dough trimmings to make an extra biscuit or two. As an experiment, I let those sit for a few hours before firing up the oven and baking them. The second batch also turned out great, so don’t be afraid of preparing the biscuits ahead of time and baking them when you’re ready. I would guess they would hold up overnight, cold ingredients are important after all, so you could have fresh biscuits in the morning in just about twenty minutes.

Give this recipe a try yourself, and let us know how they turned out. If you need a skillet, we have them in stock and I bet our flameware cazuela would also be great for this recipe. If you stop in to pick up a skillet, grab some of the new jams and fruit spreads we have from Tait Farm Foods to pair with the biscuits as well. Happy National Buttermilk Biscuit Day!

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Filed Under: Our Story, Potter's Life, Pottery, Recipes Tagged With: Baking, buttermilk biscuits, clay coyote flameware, cooking with clay, flameware, flameware cazuela, flameware skillet, novice baker, simple recipes, skillet buttermilk biscuits

Chicken Chalupas

December 9, 2017 By Kylie Lawson

Chicken Chalupas

1 doz. medium flour tortillas

4 chicken breasts

2 cans cream of chicken soup

1-8 oz can mild diced chilies

1-4 oz can black olives sliced

1 pint sour cream

1 pound Monterey Jack cheese

1 pound medium cheddar cheese

chopped green onions

1 onion grated

paprika to garnish

 

Cook chicken breasts in Clay Coyote Flameware Skillet and cube. Combine soup, chilies, onion, olives, sour cream and part of cheese (save 1 cup each for topping). Reserve 2 1/2 cups mixture for top sauce. To the remaining sauce, add chicken. Put 2-4 heaping tablespoons of meat mixture to each tortilla and roll up. Place in greased Clay Coyote Flameware Savory Pie Dish. Put the reserved sauce on top and the remaining cheese. Sprinkle the green onions on top of cheese and dash with paprika.

This can be made ahead and refrigerated overnight. Bake at 350F degrees for approximately 45 minutes (longer if refrigerated previously).

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Filed Under: Recipes Tagged With: chicken chalupas, clay coyote, clay coyote pottery, flameware, flameware skillet, mexican, recipe, savory pie dish, skillet

Skillet Apple Pie

December 6, 2017 By Kylie Lawson

A few months back, the Coyotes tried out skillet desserts! Since then, we’ve found another one we think is too good not to share. Enjoy!

Skillet Apple Pie

Make or buy pie crust and pat into circle, chill 30 minutes

Whisk:

1/2 c apple cider

1/3 c maple syrup

2 T. lemon

2 T. cornstarch

1/8 – 1/4 t. cinnamon

Set aside till needed.

2 1/2 – 3 #’s apples peeled and sliced

2-3 T. Butter

Melt butter in 12″ Clay Coyote Flameware Skillet and add apples. Sauté until start to caramelize, approx. 5 min. Remove from heat and pour liquid apple cider mixture over apples. Roll out dough to cover apple mixture.

1 egg white

2 T. sugar (and cinnamon optional)

Brush crust with egg white and sprinkle with sugar. Cut crust in square sections or pie style and bake at 500 for approx. 20 min.

Let cool and recut crust, serve with ice cream or whip cream.

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Filed Under: Recipes Tagged With: apple pie, clay coyote, desserts, flameware, flameware skillet, recipe, skillet

Chicken in Red Wine Vinegar

April 19, 2011 By Valerie

This recipe puts our homemade Vinegar Crock, Flameware Saucepan, and Flameware Skillet to work.

 

Chicken in Red Wine Vinegar

ACTIVE TIME: 25 MIN

TOTAL TIME: 1 HR 5 MIN

SERVES: 4

For Paula Wolfert, this rustic Lyonnais dish is comfort food. Slow cooking transforms red wine vinegar, tomato, shallots, garlic and a touch of honey into a perfectly balanced sauce for chicken. This is the recipe we recommend to try after crafting your own vinegar using our Vinegar Crock.

INGREDIENTS

14 tablespoons red wine vinegar

1/2 cup low-sodium chicken broth

1 tablespoon honey

1 tablespoon tomato paste

2 tablespoons unsalted butter

8 large chicken thighs, trimmed

Salt and freshly ground pepper

4 garlic cloves, thinly sliced

3 large shallots, thinly sliced

3/4 cup dry white wine

2 tablespoons crème fraîche

3 tablespoons chopped tarragon

DIRECTIONS

1. In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes.

2. Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs.

3. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer.

4. Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.

5. Add the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve.

WINE PAIRING RECOMMENDATION: Red-cherry rich 2004 Potel-Aviron Juliénas Vieilles Vignes.

Recipe by Paula Wolfert

From The Virtue of Homemade Vinegar

This recipe originally appeared in October, 2006. Food and Wine Magazine www.foodandwine.com

 

 

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Filed Under: Recipes Tagged With: cambridge pottery festival, ceramic skillet, Chicken, Chicken in Red Wine Vinegar, clay, clay coyote, clay pot, cooking, Cooking In Clay, cooking with clay, cookware, flameware saucepan, flameware skillet, homemade vinegar, hutchinson mn, Mediterranean Diet, paula wolfert, Vinegar, vinegar crock, Virtue of homemade vinegar

FLAMEWARE!

November 25, 2008 By Vivid Image

Here it is: new CERAMIC FLAMEWARE from Clay Coyote Pottery. It’s ceramic cookware for stovetop cooking! We’ve spent nearly 2 years working on this to get it right…

It started a couple of years ago as Paula Wolfert was looking for a source for pots to emulate some of the indigenous cookware traditionally used over open fires and charcoal. trouble is, our modern stoves have much higher heat.
A few potters have made stoneware flameware over the years, but conventional wisdom was that it was risky and devilishly difficult.
Well, we can attest that it’s difficult, but after cooking with a number of pieces over the last 6 months, and recruiting a number of our friends to do the same, it’s ready for you.
Clay Coyote Flameware Small SkilletThe first piece is this skillet…
About 10 inches in diameter and 2 inches deep. Fry, saute, bake, roast…do just about anything. Good in the microwave, cleanup easily in the sink or dishwasher. Tom’s used it for eggs almost every morning for 5 months and finds it has much less of a tendency to burn food, and the eggs are more tender that in metal cookware.
Betsy’s been doing the same with oatmeal every morning in a small saucepan and with the same result.
Paula’s been doing a lot of work on cooking in clay, as she has for years, and has decided that it’s the way to go. “These are absolutely fabulous” she says.
Next was a cazuela, about 11 inches in diameter that Paula needed for gratins and some other dishes started on the stovetop, and finished in the oven. This one’s got a smaller ‘trumpet’ handle with a small ‘hot-pad tab’ on the other side for easy handling in and out of the oven. Betsy just used one to make an apple tarte tatin.
We’ve done a couple of saucepans but are just finalizing sizes and shapes. Finally, we did a 3 qt. casserole for Paula, and she found it made the best daube ever and that it cooked simmered dishes better on the stovetop than any crockpot does.
We aren’t sure why these ceramic pots cook so well (and clean up even better). After a lot of testing, we think that it’s because the ceramic is an insulator, heat comes through more gently, so food has much less tendency to burn, even slightly. The secret, though, is to slow down, put the heat where you’ll need it eventually, and then wait for the pot to warm up. If you punch in high heat initially, the heat keeps coming through and can overcook the food. You also have to learn to either turn the heat down or off earlier, or remove the food as soon as it’s done. But these pots go from stove to table so beautifully that the turn down early is the way to go.
Right now glazes are limited to the one blue-gray shown. We’ll have more later, but never the same as our regular glazes. The clay that makes these pots possible limits the glaze possibilities.
As we get them ready, we’ll post them on the website.
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Filed Under: Foodie News Tagged With: casserole, cazuela, ceramic skillet, ceramic stovetop cookware, clay, cookware, daube, daubiere, flameware, flameware skillet, flameware. ceramic, stovetop, stovetop cookware, tarte tatin

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Mail PO BOX 363, Hutchinson, MN 55350

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