Search Results: all butter

All-Butter Pie Dough (Pâte Brisée)

All-Butter Pie Dough (Pâte Brisée)

Makes enough all-butter pie dough (Pâte Brisée) for one single pie crust. (Double this recipe for a double pie crust.) Ingredients: 8 ounces all-purpose flour (1 1/2 cup plus 1 tablespoon)3-1/2 ounces unsalted butter (7 tablespoons), cut into small cubes1/2 t. salta few drops of 

How To: Easy Buttermilk Substitutes 

How To: Easy Buttermilk Substitutes 

This guide provides helpful ratios for 5 buttermilk substitutes, using common ingredients you probably have on hand!  From vinegar & lemon juice to cream of tartar or yogurt, each method is detailed with step-by-step instructions and options for experimenting with dairy alternatives.  Using these easy 

Traditional Irish Buttermilk Scones

Traditional Irish Buttermilk Scones

These easy Irish Buttermilk Scones are soft and fluffy on the inside with a perfect crust outside, boasting just the right amount of sweetness. Made with traditional ingredients like buttermilk and baking soda, they’re reminiscent of classic Irish soda bread but with a touch more sweetness, perfect when served warm with jam and cream and a cup of tea.

traditional Irish buttermilk scones

What is an Irish Scone?

Like traditional Irish buttermilk scones, these Irish buttermilk scones are made with simple ingredients: flour, baking soda and buttermilk.  We’re also adding butter, sugar and salt to the recipe to ensure we get the right flavor and texture. Irish buttermilk scones, or Irish soda scones, are similar to buttermilk biscuits, but a little sweeter.  They’re reminiscent of traditional Irish soda bread, but smaller in size, perfect for St. Patrick’s Day. 

A little History on Irish Scones

Did you know traditional Irish scones were historically made without butter?  The flavor of the traditional Irish recipe relied on the buttery-tasting liquid produced after churning cream to make butter.  These days, buttermilk is produced by adding an acidifier to regular milk.  It’s less rich, as a result, and that is why this scone recipe includes butter.  

Traditional Irish buttermilk scones

4 Helpful Tips For Making Irish Scones

1. Sift Dry Ingredients 

This adds air and makes the finished texture of the scones a little lighter.

2. Use a Hot Oven

We’re using a preheated 400 degree oven and placing the rack at the top of the oven to ensure they brown well on top and don’t get too brown on the bottom. 

3. Use a Cast Iron Skillet

Baking the scones in a cast iron skillet, besides being traditional for Irish scones, also helps form a better crust on the exterior. Space them evenly in the cast iron skillet to give the scones a little room.  This allows the air to circulate and produce a crispier scone.  A parchment paper-lined baking sheet will also work.

4. Cold Butter

Cold butter releases more steam than room temperature butter, creating beautiful flaky layers and a light texture. For best results, cut butter into small pieces and place back in fridge while you get everything else in order.

Ingredients and Substitution Notes

  • All-purpose flour
  • Baking Soda – For fluffy scones, we’re relying on the wonderful rising power of baking soda when it’s combined with an acid, buttermilk, in this case. Make sure your baking soda is fresh. Check that expiration date!
  • Sugar – Although it’s not traditional, we’re adding a little granulated sugar to the scone dough.  Feel free to omit.
  • Kosher salt – Essential for good flavor
  • Unsalted butter – Keep your butter in the refrigerator until the very moment it’s needed. I like to cut it into ¼ inch cubes and place it back in the fridge while I gather my other ingredients.  A good Irish butter tastes amazing and gives the scones a beautiful golden hue so if you can splurge for this recipe, do it!
  • Buttermilk. This is an important component of classic Irish scone recipes.  The buttermilk activates the baking soda and gives the scones a hefty lift in the oven.  It also adds a lovely, delicate flavor.  Don’t have buttermilk? See this helpful guide for buttermilk substitutions.
ingredients needed to make irish buttermilk scones

How to Make Irish Buttermilk Scones

1. Sift & Whisk Dry ingredients

Into a large bowl, sift flour, baking soda, sugar and salt. Then, give them a good whisk to make sure the baking soda is well dispersed. 

sift dry ingredients together into a large bowl
whisk dry ingredients together

2. Incorporate Butter

Remove butter pieces from the refrigerator and add to the dry ingredients.  Using a pastry blender or your hands, work the butter into the flour mixture by pressing and rubbing the flour together, until the butter is the size of small peas and the mixture is a crumbly, shaggy dough. 

add butter cubes to dry ingredients
work butter into flour

3. Add Buttermilk

Form a deep well in the center of the bowl and pour buttermilk into the well.  Using a rubber spatula or wooden spoon, pull the flour mixture from the sides into the buttermilk and gently form into a loose, shaggy & soft dough, being careful not to overwork the dough. 

make a well and add buttermilk
stir together to form a shaggy dough

4. Shape & Chill Scones and Preheat Oven

Turn dough out onto a lightly floured work surface and pat with your hands into a rough circle about ¾ to 1 inch in thickness. Using a 2 inch the cookie cutter or biscuit cutter, press cutter straight down into dough (try not to twist cutter) and place them onto a cast iron skillet with an inch or two between each scone. Use scraps to form a few more biscuits. Move oven rack to upper third and preheat oven to 400 degrees. Place skillet in the fridge while you allow the oven to preheat.

press dough together into a rough circle
use a biscuit cutter or cookie cutter to cut out

5. Bake & Serve Scones

Brush the top of the scones with buttermilk (or use heavy cream). Bake in preheated oven on top rack, rotating halfway through, for 18 -22 minutes or until golden brown on top.  Remove onto a wire rack to cool for at least 5 minutes before serving. Serve warm scones with an assortment of accompaniments like honey butter, clotted cream, and your favorite jam and/or lemon curd. Don’t forget the tea!

brush tops with buttermilk
bake scones in 400 degree oven until golden brown on top
serving Irish buttermilk scones

Storing & Freezing Extra Scones

Freshly-baked scones are best.  If you’re not eating them the day they’re baked, place in the freezer in an airtight container or tightly sealed Ziplock bag.  To serve, thaw on counter and reheat in a 400 degree oven. Alternatively, place unbaked scones on a baking sheet and freeze for an hour or so until firm enough to handle.  Remove and place in an airtight glass container or tightly sealed Ziplock bag and freeze until ready to bake.  Brush frozen scones with a little buttermilk (or milk/cream). Bake as you normally would in a 400 degree oven, but add a few minutes to the baking time.  

Mixing Things Up 

Currants are a lovely and traditional addition, so feel free to add if you can find them.  

  • For currant buttermilk scones, Add 1/2 cup of dried currants (or raisins) to buttermilk and allow to sit for a few minutes while the currants soak up a little moisture.  Pour buttermilk/currant mixture into well as in original recipe.
  • For a healthier version, substitute white whole wheat flour (whole wheat pastry flour) for the all-purpose flour.
serving Irish buttermilk scones

More Afternoon Tea Treats to Love

Did you love this recipe?  Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Lane Bakery on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Traditional Irish Buttermilk Scones

These easy Irish Buttermilk Scones are soft and fluffy on the inside with a perfect crust outside, boasting just the right amount of sweetness. Perfect when served warm with jam and cream and a cup of tea.
Prep Time15 minutes
Cook Time20 minutes
Chill Time15 minutes
Course: Breakfast, brunch, Snack, tea
Keyword: buttermilk scones, Irish buttermilk scones
Servings: 10 scones

Ingredients

  • 2 cups all-purpose flour plus more for shaping/cutting scones
  • 3/4 tsp kosher salt
  • 3 tbsp sugar
  • 1/2 tsp baking soda
  • 4 tbsp butter, cut into cubes chilled
  • 1 cup buttermilk plus more for brushing on top of scones

Instructions

  • SIFT & WHISK DRY INGREDIENTS: Into a large bowl, sift flour, baking soda, sugar and salt. Then, give them a good whisk to make sure the baking soda is well dispersed.
  • INCORPORATE BUTTER: Remove butter pieces from the refrigerator and add to the dry ingredients.  Using a pastry blender or your hands, work the butter into the flour mixture by pressing and rubbing the flour together, until the butter is the size of small peas and the mixture is a crumbly, shaggy dough. 
  • ADD BUTTERMILK: Form a deep well in the center of the bowl and pour buttermilk into the well.  Using a rubber spatula or wooden spoon, pull the flour mixture from the sides into the buttermilk and gently form into a loose, shaggy & soft dough, being careful not to overwork. 
  • SHAPE & CHILL SCONES AND PREHEAT OVEN: Turn dough out onto a lightly floured work surface and pat with your hands into a rough circle about ¾ to 1 inch in thickness. Using a 2-inch the cookie cutter or biscuit cutter, press cutter straight down into dough (try not to twist cutter) and place scones onto an ungreased cast iron skillet with an inch or two between each scone. Use scraps to form a few more biscuits. Move oven rack to upper third and preheat oven to 400 degrees. Place skillet in the fridge to chill scones while you allow the oven to preheat.
  • BAKE & SERVE SCONES: Brush the top of the scones with buttermilk (or use heavy cream). Bake in preheated oven on top rack, rotating halfway through, for 18 -22 minutes or until golden brown on top.  Remove onto a wire rack to cool for at least 5 minutes before serving. Serve warm scones with an assortment of accompaniments like honey butter, clotted cream, and your favorite jam and/or lemon curd. Don’t forget the tea!
Best Vegan Buttermilk Pancakes {Recipe}

Best Vegan Buttermilk Pancakes {Recipe}

This quick recipe makes fluffy and light vegan buttermilk pancakes, and requires only 7 simple ingredients.  They’re so easy and so delicious! Looking for a classic stack of buttermilk pancakes, made without eggs or dairy? You’re in for a treat with these vegan buttermilk pancakes. They’re 

Perfect Buttermilk Pancakes for Two

Perfect Buttermilk Pancakes for Two

Homemade old-fashioned buttermilk pancakes, for two! This is my family’s favorite buttermilk pancake recipe, made with real buttermilk, eggs and a few other pantry staples.  It’s an easy small batch recipe and makes perfect light & fluffy pancakes, the best you’ve ever had! So, grab 

Best Old-Fashioned Buttermilk Pancakes {Recipe}

Best Old-Fashioned Buttermilk Pancakes {Recipe}

Want to know the secret to the best pancakes? It’s buttermilk! This is my family’s favorite buttermilk pancake recipe, made with real buttermilk, eggs and a few other pantry staples.  It’s an easy recipe and makes light & fluffy old-fashioned buttermilk pancakes, the best you’ve ever had! So, grab your favorite griddle and get flipping!

Every summer as a kid, my brother and I traveled to Cleveland to stay with my grandparents.  The joy of our time there was highlighted by extravagant breakfasts, served most often on their charming screened-in porch, complete with both orange juice and a glass of milk, as well as some kind of fresh fruit.  How spoiled we were!  Grandpa’s homemade buttermilk pancakes were my favorite in the rotation of their special breakfasts, and one of the things I looked forward to most during our time in Ohio.  As a kid, I didn’t quite understand what made them so unbelievably delicious. Now, I realize it was the taste of the real buttermilk, mixed into the homemade batter that made the pancakes unequivocally tastier than the ones I was accustomed to eating the rest of year.  The fresh Ohio maple syrup didn’t hurt, either.  At home, we used “syrup”.  At Grandma and Grandpa’s, it was always a pitcher of the real deal good stuff.

Fast forward to my life now, and I get to spoil my family with Grandpa’s incredible old-fashioned pancakes.  They know them as “Grandpa Norm’s pancakes”. I love sharing a piece of my childhood with them, and I hope you enjoy them as much as we do!  

Looking for a 2-person buttermilk pancake recipe? See this post.

5 Tips for Perfectly Fluffy Old-Fashioned Buttermilk Pancakes

1. DO mix all the dry ingredients together with a whisk.

This will guarantee you don’t have any pockets of baking soda in your pancakes.  If the baking soda is evenly dispersed in the batter, it will rise beautifully and you won’t end up with any bitter baking soda-y bites.

2. DON’T over-mix the batter.

If you mix til the point of a perfectly smooth batter, you’ll overwork the gluten in the flour and they’ll be tough and chewy.  Mix just until most of the flour has been absorbed by the liquid ingredients but you should see some lumps.

3. DON’T let the pancake batter sit.

You want to use the batter as soon as it’s combined and take advantage of all those glorious CO2 bubbles from the buttermilk and baking soda reaction. If you’ve read the opposite before, it’s likely because the other pancake batter is made with baking powder, which takes more time to activate.

4. DO use a just right hot pan.

I can’t emphasize this one enough. Have you ever noticed the first few pancakes in your griddle are “flops” and just don’t look great? That’s because the pan isn’t hot enough! Don’t be afraid to fire up the heat to medium-high in the beginning. You will want to turn it back to medium after a few minutes. On my stove, I alternate between medium-high heat and medium-low heat, with the majority of the cooking time set to medium. When the pancakes are browning too quickly, turn it down. When they’re looking flat and pale in color, turn it up. You’ll get the hang of it!

5. DON’T flip more than once.

Resist the temptation to flip more than once and please, oh please, don’t smoosh or pat your pancakes with your spatula while they’re cooking.  You’ll know the pancakes are ready to flip when they’re covered in tiny bubbles and those bubbles begin to pop.  Use a thin but sturdy spatula for flipping precision.

Best Old-Fashioned Buttermilk Pancakes

Ingredients You’ll need to make Old-Fashioned Buttermilk Pancakes

  • Flour – All-purpose flour is great.
  • Baking soda – Make sure your baking soda is fresh.
  • Salt – Adds flavor
  • Sugar – Adds sweetness
  • Buttermilk – both low-fat and full fat buttermilk work for this recipe.  The buttermilk makes these pancakes. It gives them both their delicate, classic buttermilk flavor and their fluffy texture.
  • Oil – This adds richness and tenderness to the pancakes.  I like to use avocado oil, but any neutral-flavored oil will do, or you can substitute melted butter.
  • Eggs
  • Butter – For cooking (or substitute more oil), and for serving. I like salted butter.
  • Pure maple syrup – For serving. Warm it in the microwave for 30 seconds to take the chill off if it’s been stored in the refrigerator. You don’t want to pour cold syrup over your hot pancakes!
old-fashioned buttermilk pancakes recipe ingredients

How to make old-fashioned homemade buttermilk pancakes

This recipe makes about 16 four-inch pancakes. The batter is easy to whip up and it’s mixed by hand. Preheat the oven to 200 degrees if you want to keep them warm while you cook.  

1. STIR TOGETHER DRY INGREDIENTS

Combine flour, baking soda, salt, and sugar in a medium bowl and whisk well to combine. 

2. WHISK LIQUID INGREDIENTS

In a small bowl, whisk eggs vigorously, followed by oil and buttermilk.

3. MAKE PANCAKE BATTER

Pour liquid ingredients into dry ingredients and stir gently with a rubber spatula, until almost fully mixed.  You want to error on the side of undermining.  Small lumps are okay and lead to more tender pancakes!

whisk dry pancake ingredients together
whisk wet pancake ingredients together
stir together lumpy pancake batter

4. COOK THE PANCAKES

First, start by heating a large pancake nonstick griddle, cast-iron skillet or electric griddle over medium heat and wait until the griddle is nice and hot.  You should feel the heat coming from the pan when you place your hand a few inches above. 

Coat the bottom of the pan with a little more avocado oil or butter (about one teaspoon).  

Using a 1/4 cup measuring spoon and about a quarter cup of batter, scoop onto hot skillet, letting the batter fall into somewhat organized circles.  They will begin to bubble quite quickly if the pan is sufficiently heated.  Wait until the edges begin to set and little bubbles form and begin to pop on the surface of each pancake.  

When you suspect they’re ready to flip you can “peek” by lifting the corner of the pancake with your pancake spatula.  If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two (you may want to turn up your heat to medium-high, temporarily).  Flip all pancakes and cook on the other side for another 1-2 minutes, until browned and cooked in the middle.  

Remove pancakes in batches as you go, and repeat with remaining batter.  I like to stack the cooked pancakes on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot and serve them all at once, but a plate works fine too.

heat hot pancake skillet
wait until pancakes begin to bubble and those bubbles pop
flip pancakes and cook on other side 1-2 minutes

5. SERVE PANCAKES

Serve pancakes in stacks, with butter and plenty of pure maple syrup.  Bacon and fresh fruit are also nice additions!  

serve old fashioned buttermilk pancakes with butter and maple syrup

MIXING THINGS UP

  • For blueberry pancakes, gently fold in 1 cup blueberries to the finished pancake batter.
  • For chocolate chip pancakes, gently fold in 1/3 cup semi-sweet chocolate chips into the batter.
  • For whole wheat buttermilk pancakes, substitute whole wheat pastry flour or white whole wheat flour for the all-purpose flour.

Buttermilk Alternatives & Substitutes

Nothing compares to the taste and texture of real buttermilk. If you can, make this recipe the first time with real buttermilk since it’s the gold standard. Sometimes buttermilk can be hard to find or you just don’t want to make the grocery store run. I admit, I turn to these easy alternatives in a pinch. Chances are you have everything you need to whip up a homemade substitute.

how to make your own buttermilk

Do you have plain yogurt and milk? Whisk 1 cup of milk into 1 cup plain yogurt. Use in recipe as written.

Do you have ave milk and vinegar or lemon juice?  – Stir 2 cups of milk with 2 tablespoons of vinegar or lemon juice. Let sit for 10-15 minutes. It will curdle slightly and thicken. Use in recipe as written. See this comphrehensive guide for more buttermilk substitutes & alternatives.

Can I prepare the buttermilk pancake batter in advance? 

No, unfortunately not. You can pre-mix the dry ingredients and pre-mix the liquid ingredients and store them in airtight containers overnight.  But, once you mix the wet ingredients with the dry ingredients, it’s go time!

When the baking soda and the buttermilk are combined in the batter, the leavening agent in the baking soda is activated by the buttermilk to create carbon dioxide.  Bubbles of gas are caught in the batter as it cooks and this is what makes the pancake fluffy.  Letting the batter sit will result in dense, flat pancakes. Try this homemade buttermilk pancake mix for a time-saving alternative or to make buttermilk pancakes ahead of time.

How to Freeze & Store Leftover Pancakes

Inevitably, I end up with 2 or 3 leftover pancakes every time!  But, they are easy to freeze and reheat well for future weekday breakfasts or snacks on the go. 

To freeze, place in ziplock bag, separating each layer with parchment paper. These will keep up to 2 months.

To reheat, place frozen pancakes in toaster or microwave for 30 seconds on high heat.

Use up that leftover buttermilk in these recipes!

Double Chocolate Zucchini Bread
Chocolate Strawberry Shortcake Sundaes
Favorite Oatmeal Pancakes (Without Eggs)

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BEST OLD-FASHIONED BUTTERMILK PANCAKES {RECIPE}

This is my family's pancake recipe! This easy recipe makes light & fluffy old-fashioned buttermilk pancakes, the best you've ever had!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Keyword: old-fashioned buttermilk pancakes
Servings: 4

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 cups buttermilk
  • 2 eggs
  • 4 tbsp oil avocado oil or a neutral-flavored oil, or substitute melted butter.
  • butter for cooking pancakes (or use more oil)
  • pure maple syrup for serving

Instructions

  • STIR TOGETHER DRY INGREDIENTS – Combine flour, baking soda, salt, and sugar in a medium bowl and whisk well to combine. 
  • WHISK LIQUID INGREDIENTS – In a small bowl, whisk eggs vigorously, followed by oil and buttermilk.
  • MAKE PANCAKE BATTER – Pour liquid ingredients into dry ingredients and stir gently with a rubber spatula, until almost fully mixed.  You want to error on the side of undermining.  Lumpy batter equals more tender pancakes!
  • COOK THE PANCAKES –
    First, start by heating a large pancake nonstick griddle, cast-iron skillet or electric griddle over medium heat and wait until the griddle is nice and hot.  You should feel the heat coming from the pan when you place your hand a few inches above. 
    Coat the bottom of the pan with a little move avocado oil or butter (about one teaspoon).  
    Using a 1/4 cup measuring spoon and about a quarter cup of batter, scoop onto hot skillet, letting the batter fall into somewhat organized circles.  They will begin to bubble quite quickly if the pan is sufficiently heated.  Wait until the edges begin to set and little bubbles form and begin to pop on the surface of each pancake.  
    When you suspect they’re ready to flip you can “peek” by lifting the corner of the pancake with your pancake spatula.  If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two (you may want to turn up your heat to medium-high, temporarily).  Flip all pancakes and cook on the other side for another 1-2 minutes, until browned and cooked in the middle.  
    Remove pancakes in batches as you go, and repeat with remaining batter.  I like to stack the cooked pancakes on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot and serve them all at once, but a plate works fine too.
  • SERVE PANCAKES – Serve pancakes in stacks, with butter and plenty of pure maple syrup.  Bacon and fresh fruit are also nice additions!  
Homemade Buttermilk “Boxed” Pancake Mix

Homemade Buttermilk “Boxed” Pancake Mix

This homemade buttermilk “boxed” pancake mix makes the best extra fluffy pancakes and saves you time, money and your sanity!  The simple ingredient list includes flour, baking soda, salt, sugar, & powdered buttermilk. Just add oil and water.  No eggs needed. No milk.  Just easy, 

Orange & Chocolate French Butter Cookies (Sablés)

Orange & Chocolate French Butter Cookies (Sablés)

Rolled in sparkly sugar, with barely golden edges, orange chocolate French butter cookies (sables) are flecked with dark chocolate and orange zest.  French butter cookies are generally a perfect addition to a holiday baking line-up, as they’re sturdy and pack beautifully; these orange & chocolate sables 

Cardamom Cookies with Brown Butter Icing

Cardamom Cookies with Brown Butter Icing

Cardamom cookies with brown butter icing are fudgy bar cookies, topped with pecans and drizzled with brown butter frosting. So delicous & so easy!

If you’ve never had cardamom before, you’re in for a real treat when you whip up these cardamom cookies with brown butter icing! It’s that little surprise of flavor that makes them stand out and taste exotic and fun, which is perfect for the holidays when you want to include a variety of flavors.  You can buy ground cardamom at most grocery stores.  I promise once you get your hands on a jar of cardamom, you’ll be finding all kinds of recipes to add it to, both sweet and savory. It’s just that good!

These cookies have a fudgy texture, not unlike your favorite fudgy blondie.  They’re bar cookies and surprisingly simple since they bake in a pan and are cut into triangles when they come out of the oven.  The icing is easy and quick since you make it on the stovetop while the cookies bake. 

As far as nuts go, you can swap out your favorite for the pecans, or use what you have on hand. I bet almonds or pistachios would make a lovely alternative. 

Try these cookies with a cup of coffee or chai.  Oh my!

Cardamom Cookie INGREDIENTS:

2 cups flour
1 cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup brown sugar
1 tsp ground cardamom
¼ tsp salt
1 tsp vanilla extract
1 egg, separated 
1/3 cup finely chopped pecans, for topping

Brown Butter Icing INGREDIENTS:

1 ½ tbsp butter
1 cup powdered sugar
½ tsp vanilla extract
pinch of salt
milk, enough to thin frosting to consistency of a drizzle (1-2 tablespoons)


HOW TO MAKE CARDAMOM COOKIES WITH BROWN BUTTER ICING

GET READY:

Line a jelly roll pan (or a 9 by 13 inch pan works, too) with parchment paper, so that it extends over the sides along the long side, like handles, so it’s easy to remove bars. In a medium bowl, stir together flour, salt and cardamom with a whisk until well incorporated.  Adjust oven rack to the middle position and preheat oven to 275 degrees F. 

MAKE DOUGH:

Cream 1 cup of unsalted butter with the brown sugar and granulated sugar, until light and fluffy.  Add egg yolk (save white for later) and beat until well blended, followed by vanilla extract, scraping sides of bowl with a rubber spatula as needed until well blended.  Add flour mixture gradually on low speed until just combined.  

SPREAD & BAKE DOUGH:

Break dough into pieces and spread/press evenly into pan using a rubber spatula, an offset spatula or a small piece of parchment paper.  Beat reserved egg white and brush on top of dough.  Sprinkle pecans over the egg white. Bake at 275 degrees for 50-55 minutes.

cardamom with brown butter cookie dough dropped in pan
spread cardamom cookie dough in pan
cardamom cookies with brown butter in pan with pecans on top

MAKE ICING:

While the cookies bake, melt 1.5 tablespoons of butter over medium heat in a small saucepan, until it browns slightly, about 4-5 minutes.  Remove from heat.  Whisk in powdered sugar, vanilla, a pinch of salt, and enough milk make to make a “drizzly” consistency.

FROST & CUT COOKIES:

Remove cookies from oven and cool slightly. Drizzle with icing, and cut into bars or triangles while they’re still warm.  Allow to cool fully for frosting to set.

You may also enjoy these cookie recipes:

Swedish Tea Rings
No-Chill Cinnamon-Sugar Cut-Out Cookies
Ultra-Thin Chocolate Chunk Cookies
Fresh Ginger Cookies
Cappuccino Flats

Tried this recipe? Snap a picture and tag @Lane_Bakery on Instagram. I love seeing what you’re making!

close up of triangle cardamom cookies with brown butter icing

Cardamom Cookies with Brown Butter Icing

Fudgy bar cookies, topped with pecans and drizzled with brown butter frosting. So delicous!
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: bar cookies, brown butter icing, cardamom cookies, christmas cookies
Servings: 48 triangle-shaped cookies

Ingredients

Cookies

  • 2 cups flour
  • 1 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp ground cardamom
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 egg separated (you will use both the yolk and the white)
  • 1/3 cup finely chopped pecans

Brown Butter Icing

  • 1 1/2 tbsp unsalted butter
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • milk enough to thin the frosting to a consistency of a drizzle (1-2 tablespoons)
  • pinch salt

Instructions

  • GET READY: Line a jelly roll OR 9 X 13 pan with parchment paper, so that it extends over the sides along the long side, like handles. This makes it easier to remove the bars. In a medium bowl, stir together flour, salt and cardamom with a whisk until well incorporated.  Adjust oven rack to the middle position and preheat oven to 275 degrees F. 
  • MAKE DOUGH: Cream 1 cup of unsalted butter with the brown sugar and granulated sugar, until light and fluffy.  Add egg yolk and beat until well blended, followed by vanilla extract, scraping sides of bowl with a rubber spatula as needed until well blended.  Add flour mixture gradually on low speed until just combined.  
  • SPREAD & BAKE DOUGH: Break dough into pieces and spread evenly into 9 X 13 pan, using a rubber spatula, offset spatula or a small piece of parchment paper and your hand.  Beat reserved egg white and brush on top of dough.  Sprinkle pecans over the egg white. Bake at 275 degrees for 50-55 minutes.
  • MAKE FROSTING: While the cookies bake, melt 1.5 tablespoons of butter over medium heat in a small saucepan, until it browns slightly, about 4-5 minutes.  Remove from heat.  Whisk in powdered sugar, vanilla, a pinch of salt, and enough milk make to make a “drizzly” consistency.
  • FROST & CUT COOKIES: Remove cookies from oven and cool slightly. Drizzle with icing, and cut into bars or triangles while they’re still warm.  Allow to cool fully for frosting to set.

Banana Peanut Butter Smoothie “Milkshakes”

Banana Peanut Butter Smoothie “Milkshakes”

Banana peanut butter smoothie “milkshakes” are a staple in our house.  They’re full of protein with yogurt and peanut butter, have no added sugar thanks to the magical sweetness of a banana, and my kids think they’re drinking a milkshake. It’s the recipe I go to 

Brown Butter Rhubarb Bars

Brown Butter Rhubarb Bars

These dream bars are 3 desserts in one: one part brown butter shortbread cookie, one part gooey cake and one part scratch-made, insanely tasty rhubarb & blood orange jam. Rhubarb lovers and haters! These brown butter rhubarb bars are delicious enough to convert even those 

Denver Quiche with Bell Peppers, Ham, Onion & Sharp Cheddar

Denver Quiche with Bell Peppers, Ham, Onion & Sharp Cheddar

Denver omlette redeaux – Ham, sharp cheddar, sautéed bell pepper & onions, plus a little kick of fresh jalapeño, for a Denver quiche, just like your favorite omelette.  Plus, step-by-step instructions for making a homemade all-butter pie crust!

THE FILLING

The filling for this quiche recipe is based on the classic Denver omelette which includes bell peppers, onions and ham.  The Denver omelette, aka “western omelette”, is the inspiration for this quiche, but I’ve added a little fresh jalapeño for a kick and also shredded sharp cheddar cheese.  Omit the jalepeno (and substitute an equal amount of diced green bell pepper) if you don’t like spice, or just remove the seeds and membranes of the jalapeño for less spice.  

When I make the egg custard, I beat four large eggs and fill a 2-cup liquid measuring cup to the 2 cup mark with half and half. It ends up being about 1.5 cups of half and half, depending on the liquid volume of the eggs.  This formula guarantees a silky, but not too rich custard, and is courtesy of Julia Child in her book, The Way to Cook. (I discovered this ratio when embarking on a journey to nail this deep-dish spinach quiche a few years ago.)

Denver Quiche with Bell Peppers, Ham, Onion & Sharp Cheddar

THE CRUST

I like the flavor of an all-butter crust.  It goes perfectly with this Denver quiche recipe.  You won’t believe how easy it is to make a homemade pie crust, especially in a food processor.  Best part: it can be made ahead and refrigerated or frozen until it’s time to assemble the quiche.

My recipe for an all-butter pie crust, aka pâte brisée, is one I learned while taking pastry classes at the University of Richmond.  You can also use a store-bought pie crust if you’re short on time!  In either case, we’re blind baking the pastry before adding the filling ingredients to avoid a soggy crust bottom. Don’t skip this step. See this tutorial for more guidance on blind baking a pie crust.

DENVER QUICHE INGREDIENT & SUBSTITION NOTES:

  • 1 recipe all-butter pie dough (see below)
  • eggs – four large eggs
  • half and half – Or use half heavy whipping cream and half milk. The half and half lends richness to the egg custard. 
  • ham – A classic component of a Denver omelette!
  • red bell peppers – Any other color will work as well, but the red adds nice color. 
  • jalapeño – Can omit and substitute 1/4 cup of diced green bell pepper, or remove seeds and membrane for less spice
  • onion –  This will be sautéed with the bell peppers and jalapeños before going into the filling to bring out more flavor.
  • sharp cheddar cheese – shredded
  • salt & pepper 
ingredients for Denver Quiche with Bell Peppers, Ham, Onion & Sharp Cheddar

How to Make Denver Quiche

1. MAKE THE all-butter PIE DOUGH

Making homemade pastry is easier than you think.  This all-butter recipe is delicious and takes your quiche to the next level!  

  • Add flour and salt to a food processor and pulse 2-3 times to combine.
  • Add butter and pulse 5-6 times, until butter begins to break up and is about the size of walnuts.
  • Slowly add lemon juice(vinegar)/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  You may not need all the water/lemon juice mixture!
  • Dump slightly crumbly dough onto piece of plastic/silicon wrap and pull corners of wrap around dough, pushing dough together until you can form a 6-inch disk.  Wrap tightly and refrigerate for at least 30 minutes or up to 24 hours, until firm. (The disk can also be frozen at this point.)

2. roll & form the crust:

  • Remove prepared pie dough “disk” from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.  If dough has been in freezer, let it thaw in fridge overnight and place on counter to soften for an additional 10-15 minutes. 
  • Roll out the disc of dough on floured counter into roughly a 12-inch circle.  For more detail on how to roll out, see my how to: roll out pie crust tutorial.
  • Roll dough up around rolling pin loosely, and gently center it in pie plate.
  • Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
  • Chill prepared dough in fridge while you prepare filling and heat oven to blind-bake.

3. blind bake the crust and make the filling

  • Preheat oven to 375 degrees. This will be the temperature at which you’ll blind bake the crust.
  • Prepare the filling: In a large liquid measuring cup, beat four large eggs. Add just enough half and half to reach 2 liquid cups (will be about 1.5 cups of half and half). Whisk in salt and pepper. Set aside.
  • Saute vegetables: Saute onions over medium-low heat for 5 minutes. Add bell peppers and jalepenos and cook for about 3 more minutes, until peppers are softened slightly and onion is translucent. Season with a little salt and pepper. Set aside to cool while you blind bake your crust.
  • Line pastry with parchment paper or foil and fill with pie weights. Bake in middle of the oven for 15 minutes. Remove from oven and remove pie weights and parchment/foil. Prick pastry all along the bottom with a fork and bake for another 8 minutes, until just beginning to brown. Remove from oven onto cooling rack
form pie dough in pie pan and flute the edge
fill pie crust with pie weights after lining with parchment paper or foil
prick blind-baked crust with a fork

4. bake quiche

  • Lower oven temperature to 350 degrees. 
  • In a large bowl, combine egg mixture, sautéed vegetables, shredded cheese, diced ham and stir gently.
  • Pour filling into blind-baked pie crust and place quiche on rimmed baking sheet. Bake for 45-55 minutes, until golden brown and puffed slightly and center of the quiche is just about set. Cover crust with pie shields if it begins to brown too much, or use thin strips of foil.
combine filling ingredients for Denver quiche
pour filling into blind baked pie crust

5. COOL & SERVE

Allow to cool on a cooling rack for at least 15 minutes (or serve at room temperature). Top with fresh herbs if desired and slice into eight pieces. Serve with a green salad or fresh fruit.

Freezing & Storage Instructions

  • Leftover quiche can be stored in the refrigerator for 3-4 days, sealed in a glass lock container.
  • To make ahead, prepare filling ingredients and store in the refrigerator. Prepare pie crust and place disk in refrigerator (or freezer, for longer) for up to 24 hours. Blind bake and assemble according to recipe.
  • To freeze quiche, wrap completely cooled quiche in several layers of foil. To reheat, set frozen quiche in cold oven and heat to 350 degrees for about 25 minutes, or until hot throughout.

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Did you make this recipe? Please leave a comment and give this recipe a rating! And of course, be sure to follow Lane Bakery on Instagram and don’t forget to tag me (@lane_bakery). I love cooking with you!

Denver Quiche with Bell Peppers, Ham, Onion & Sharp Cheddar Cheese

Denver omlette redeaux – All-butter, flaky crust, sharp cheddar, bell pepper and sauteed onions, plus a little kick of fresh jalepeno, all combined with a silky egg custard for a Denver quiche, just like your favorite omelette!
Prep Time27 minutes
Cook Time1 hour
Total Time1 hour 27 minutes
Course: brunch
Keyword: bell pepper ham onion quiche, Denver quiche, western quiche
Servings: 8

Ingredients

  • 1 9-inch pie crust (see below for recipe) or store bought single pie crust
  • 4 large eggs
  • 1 1/2 cups half and half (or 3/4 cup heavy whipping cream & 3/4 cup of whole milk) actual amount will vary depending on liquid volume of your eggs
  • 1/2 cup diced onion
  • 1/2 cup diced ham
  • 1/2 cup diced red bell pepper
  • 1 jalepeno, minced or small diced
  • 3/4 cup grated sharp cheddar cheese
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp olive oil

Instructions

  • Remove prepared pie dough from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.
  • Roll out the disc of dough on floured counter into a 9-inch circle. For more detail on how to roll out, see my how to: roll out pie crust.
  • Roll dough up around rolling pin loosely, and gently center it in pie plate.
  • Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
  • Chill prepared dough in fridge while you prepare filling and heat oven to blind-bake.
  • Preheat oven to 375 degrees. This will be the temperature at which you'll blind bake the crust.
  • Prepare the filling: In a large liquid measuring cup, beat four large eggs. Add just enough half and half to reach 2 liquid cups (will be about 1.5 cups of half and half). Whisk in salt and pepper. Set aside.
  • Saute vegetables: Saute onions over medium-low heat for 5 minutes. Add bell peppers and jalepenos and cook for about 3 more minutes, until peppers are softened slightly and onion is translucent. Season with a little salt and pepper. Set aside to cool while you blind bake your crust.
  • Line pastry with parchment paper or foil and fill with pie weights. Bake in middle of the oven for 15 minutes. Remove from oven and remove pie weights and parchment/foil. Prick pastry with a fork all around bottom and bake for another 8 minutes, until just beginning to brown. Remove from oven onto cooling rack.
  • Lower oven temperature to 350 degrees. In a large bowl, combine egg mixture, vegetables, shredded cheese, diced ham and stir gently. Pour filling into blind-baked pie crust and place onto rimmed baking sheet. Bake quiche for 45-55 minutes, until golden brown and puffed slightly and center of the quiche is just about set. Cover crust with pie shields if it begins to brown too much, or use thin strips of foil.
  • Serve: Allow to cool on a cooling rack for at least 15 minutes (or serve at room temperature). Top with fresh herbs if desired and slice into eight pieces. Serve with a green salad or fresh fruit.

Notes

Freezing & Storage Instructions:
    • Leftover quiche can be stored in the refrigerator for 3-4 days, sealed in a glass lock container.
    • To make ahead, prepare filling ingredients and store in the refrigerator. Prepare pie crust and place disk in refrigerator (or freezer, for longer) for up to 24 hours. Blind bake and assemble according to recipe.
    • To freeze quiche, wrap completely cooled quiche in several layers of foil. To reheat, set frozen quiche in cold oven and heat to 350 degrees for about 25 minutes, or until hot throughout.
formed pate brisee all butter pie dough in pie pan
Print Recipe
5 from 1 vote

All-Butter Pie Dough

Elevate your favorite pie or quiche recipe with this all-butter French pie dough recipe!
Prep Time15 minutes
Time to Chill1 hour
Total Time1 hour 15 minutes
Course: brunch
Cuisine: French
Keyword: all butter pie crust, all-butter pie dough, pie crust, pie dough
Servings: 1 single pie crust

Ingredients

  • 8 ounces all-purpose flour (1 1/2 cup plus 1 tablespoon)
  • 3 1/2 ounces unsalted butter, cut into cubes 7 tablespoons
  • 1/2 teaspoon salt
  • 1/3 cup ice-cold water mix in a few drops of lemon juice or white vinegar for 1/3 cup total of liquid

Instructions

  • Add flour and salt to a food processor and pulse 2-3 times to combine.
  • Add butter and pulse 5-6 times, until butter begins to break up and is about the size of walnuts.
  • Slowly add lemon juice(vinegar)/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  You may not need all the water/lemon juice mixture!
  • Dump slightly crumbly dough onto piece of plastic/silicon wrap and pull corners of wrap around dough, pushing dough together until you can form a 6-inch disk.  Wrap tightly and refrigerate for at least 30 minutes or up to 24 hours, until firm.
  • Remove dough from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.
  • Roll out the disc of dough on floured counter. For most pies and quiches, you'll roll into a 12-inch circle roughly 1/8 of an inch in thickness.
  • Roll dough up around rolling pin loosely, and gently center it in pie plate.
  • Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
  • Chill prepared dough in fridge until ready to blind-bake or fill.

Notes

*it’s quick and easy to measure out the ingredients with a kitchen scale.