Grebe's Chef Center
Buttermilk Biscuits

Buttermilk Biscuits
Makes 12 biscuits

Warm, flaky, buttermilk biscuits served with a drizzle of honey or spot of jam (and, of course, a side of fried chicken) are one of the simple pleasures of life. This recipe takes only a few minutes to mix, and makes high-rising, perfect biscuits every time!

Dry Ingredients:
3 cups flour
2 tablespoon sugar
1 tablespoon + 1/2 teaspoon baking powder
3/4 teaspoon cream of tartar
3/4 teaspoon salt

3/4 cup vegetable shortening

Wet Ingredients:
1 egg, beaten
3/4 cup buttermilk

1. In a large bowl, combine the dry ingredients and stir until evenly distributed. Next, mix the shortening into the dry ingredient mix with a pastry blender until a coarse crumb, (with some pea-sized pieces remaining) is formed.

2. Whisk the egg into the buttermilk. Add the wet ingredients to the flour-shortening mixture with a spoon until just combined -- it will be a shaggy mass at this point. Knead 8-10 times just until it comes together in a rough dough ball. Be sure to not over mix the dough.

3. Roll the ball out to a 1-inch thick slab. Using a biscuit cutter, cut out (10 to12) 2-1/2” biscuits. Bake at 450 degrees F for 15 min, or until the tops are golden.



Mix together dry ingredients and cut in shortening

Dough ball

Roll out and Cut Biscuits

Rising Biscuits

Baked Biscuits

Salt Block Grilled Shrimp and Avocado Crostini

Salt Block Grilled Shrimp
with Cucumber Mango Salsa on Avocado Toast

Makes about 8 toasts

An eye-catching appetizer, or satisfying lunch, these salt block grilled shrimp are simply outstanding! The salt block perfectly seasons the shrimp as it grills in just a few minutes. The refreshing salsa and creamy avocado round out the flavors and delicious profile of these tasty toasts.

For Grilling:
1 Himalayan salt block

1 lb large shrimp, cleaned
2 tablespoons olive oil
1/4 teaspoon fresh cracked black pepper
1 teaspoon chili powder

Grilled Bread:
1 french baguette, sliced
3 tablespoons butter, melted

Avocado Mash:
2 avocados, pitted and mashed
2 tablespoon fresh lime juice
1 clove of garlic, minced
Salt and pepper, to taste

Cucumber Mango Salsa:
1/2 English Cucumber, seeds removed, finely diced
2 champagne mangoes, pitted and finely diced
1/2 red onion, finely diced
1 serrano pepper, seeded and minced
1 lime, juiced
1/2 cup cilantro, minced
1 teaspoon kosher salt

1. Place the salt block on a cool grill and heat the grill to a medium high heat. Allow the salt block to warm gradually as the grill heats up.

2. Prepare the shrimp by cleaning and deveining, as necessary.

3. Meanwhile, prepare all of the other ingredients. The shrimp will grill very quickly, so have all the other recipe prep completed. Slice the baguette into long, diagonal slices, and brush with the melted butter.

4. Prepare the cucumber mango salsa by finely dicing all the ingredients, and mixing to combine.

5. In a medium bowl, mash the avocado with the lime juice, garlic, salt, and pepper. Cover and set aside.

6. Just before you're ready to grill the shrimp, grill the slices of buttered bread until grill marks begin to appear and the bread is toasted.

7. In a medium bowl, drizzle the shrimp with olive oil, pepper and chili powder Toss to coat.. Once the salt block is very hot, place the shrimp on the salt block and cook for 2-3 minutes turning once with tongs until the shrimp are pink and opaque. Actual timing may vary by the size of the shrimp and the heat of the grill, so go by sight and touch.

8. Immediately before serving, spread the avocado mash on the toasts, top with a few spoonfuls of salsa, and top with the grilled shrimp.

9. After the salt block cools, care for your salt block according to the package instructions.


The salt block

Shrimp ingredients

Clean the shrimp

Toast ingredients

The salsa

Mash avocados

grill the bread

Grill shrimp on the salt block

Grilled shrimp

Grebe's Chef Center | 703 N. 3rd Ave | Wausau, WI 54401 | Copyright 2018 - Acorn Advisors