Recipes

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
• ¾ cup cold buttermilk
• 2 tablespoons buttermilk for brushing

Directions

Preheat oven to 425 degrees 

Wisk together flour, baking powder, baking soda and salt. Add cold butter to bowl and cut in using pastery cutter until the dough resembles course crumbles

Pour in cold buttermilk and mix until just combined

Dump dough onto floured surface and form into rectangle

Begin folding dough into thirds, flatten dough back into rectangle and repeat a few more times

Place cast iron pan in oven to preheat

Use a biscuit cutter to cut out biscuits

Remove cast iron pan from oven (pan will be very very hot) butter bottom of pan

Add biscuits to cast iron past with sides touching

Brush top of each biscuit with buttermilk 

Bake for 15 minutes until biscuits are golden brown

Smoker and Crock Pot directions 

Ingredients 

1 (3-4 pound) Chuck Roast

1 Packet of Ranch Seasoning

1 Packet of Au Jus gravy mix

1/4 Cup of Butter

4-5 Pepperoncini (or more depending on your tastes)

Directions- Crockpot 

Place chuck roast in crockpot

Sprinkle ranch seasoning and au jus seasoning over roast

Place pepperoncini on top

Add butter

Cook in crock pot on low for 8 hours

Serve over mashed potatoes, rice or noodles

Directions- Smoker
Heat smoker to 225
Place chuck roast in Dutch Oven with lid or Aluminum pan
Sprinkle ranch seasoning and au jus seasoning over roast
Place pepperoncini on top
Add butter
Place roast on smoker for 3 hours
After 3 hours cover Dutch Oven with lid or aluminum if using aluminum pan and return to smoker for 6 to 8 hours
Serve over mashed potatoes, rice or noodles

Ingredients

1 block Cream Cheese

Favorite BBQ Rub

*Optional- favorite sauce or topping

Directions

Heat smoker to 225 degrees

Place cream cheese in rimmed baking dish or pan

Sprinkle with your favorite BBQ rub

Put in smoker and smoke for 2 hours

Remove from smoker and serve as is or top with favorite sauce or toppings. We like Raspberry Chipotle Sauce or Bacon Jam.
Serve with cracker or crusty bread

Ingredients:

200 grams active sourdough starter

650 grams water

1000 grams bread flour

20 grams salt

Instructions:

In large bowl wisk starter and water together 

Mix in flour and salt

Cover bowl and let sit on counter for an hour

After 1 hour begin 3 sets of stretch and folds 45 minutes apart. 

To accomplish this lift dough from on side of bowl upwards stretching the dough and fold it back over the center of the dough. Continue this around the whole bowl (4 stretches). Then let dough rest 45 minutes and repeat process, let dough rest another 45 and then complete last set of stretches. 

Let dough rest for at least 1 hour. 

At this point you can decide shape bread you want to make. 

Shape loaves and place in proofing baskets or towel lined and floured bowls. 

Allow bread to either cold proof in the fridge overnight or on the counter for 4-6 hours. 

Preheat oven to 500 degrees, if using a Dutch oven to bake bread put in pan and lid in oven to preheat. 

After proofing turn dough onto parchment paper. Make at least on expansion cut along top of bread

Place dough and parchment paper in dutch oven and bake covered for 30 minutes. 

Or place dough on parchment paper on baking sheet and bake for 30 minutes or until browned. 

Ingredients

1 cup unsalted butter, 2 sticks (226g)

1 cup white sugar (200g)

1 cup brown sugar (200g)

1 large egg

1 egg yolk

2 teaspoons vanilla extract

1/2 cup sourdough discard (140g)

2 1/2 cups all-purpose flour (350g)

1 teaspoon baking soda (5g)

1 teaspoon baking powder (3g)

1/2 teaspoon salt (2g)

10 ounces of chocolate chips

INSTRUCTIONS

Preheat your oven to 350 degrees f.

In a large mixing bowl, sift together the flour, baking soda, baking powder, and salt.

Whisk until combined and set to the side.

BROWN BUTTER:

Heat a 12-in cast iron skillet to medium heat and melt 2 sticks of butter.

Once the butter has completely melted, continue to cook the butter, stirring continuously, so it doesn't burn

Remove the butter from the heat once it turns an amber color and you see small brown specks on the bottom of the pan.

WET INGREDIENTS:

Immediately, stir in the brown sugar and white sugar until combined.

Allow for the butter and sugar mixture to cool slightly before adding in the beaten eggs. This will prevent scrambled eggs in your sourdough cookie dough!

Once the mixture is cooled, add the beaten eggs and stir until fully incorporated.

Next, pour in the sourdough starter discard and vanilla extract. Stir with a wooden spoon.

DRY INGREDIENTS:

Pour the dry ingredients into the wet ingredients. Continue to mix until all of the flour mixture has been incorporated. This will take a minute or two.

Finally, fold the chocolate chunks into the sourdough cookie dough. Tike to top the cookie batter with extra chocolate chip

Use a wet paper towel to wipe away any extra flour bits on the sides of the cast iron skillet for a clean finished look.

BAKE:

Place in a preheated oven and bake for

25-30 minutes or until the top is golden brown and the edges are just beginning to pull away from the skillet and look crispy.

Place on a cooling rack for 5 minutes before serving.

Ingredients:

100 grams active sourdough starter

325 grams water

500 grams bread flour

10 grams salt

Inclusions:

3-4 Jalapeño Peppers with seeds removed cut into thin slices

Cheddar Cheese diced into small cubes

Instructions:

In large bowl wisk starter and water together 

Mix in flour and salt

Cover bowl and let sit on counter for an hour

After 1 hour begin 3 sets of stretch and folds 45 minutes apart. 

To accomplish this lift dough from on side of bowl upwards stretching the dough and fold it back over the center of the dough. Continue this around the whole bowl (4 stretches). Then let dough rest 45 minutes and repeat process, let dough rest another 45 and then complete last set of stretches. 

Let dough rest for at least 1 hour. 

Once dough rests for 1 hour it’s time to laminate the dough. To do this spread dough on floured surface into a large rectangle. Sprinkle about half of the jalapeño and cheddar cheese over dough. 

Fold one side of dough a third of the way over, on this new side of dough sprinkle half of the remaining jalapeños and cheese on dough, then fold other 1/3 of dough over and sprinkle the rest of the jalapeños and cheese over this last 1/3 of the dough. 

Starting with the edge closest to you roll dough up keeping all inclusions inside the dough.

At this point you can decide shape bread you want to make. 

Shape loaves and place in proofing baskets or towel lined and floured bowls. 

Allow bread to either cold proof in the fridge overnight or on the counter for 4-6 hours. 

Preheat oven to 500 degrees, if using a Dutch oven to bake bread put in pan and lid in oven to preheat. 

After proofing turn dough onto parchment paper. Make at least on expansion cut along top of bread

Place dough and parchment paper in dutch oven and bake covered for 30 minutes. 

Or place dough on parchment paper on baking sheet and bake for 30 minutes or until browned.