And, congratulation to our Facebook LIVE team - we just received such exciting news. Martha Stewart Facebook LIVE has been nominated for The Webby People’s Voice Awards in the Social-Celebrity/Fan category. Please click here to vote for us today. Make sure to share that you voted and tell all your friends and family to vote too!
I am shooting this Facebook LIVE from our New York City headquarters in the Martha Stewart Living “Turkey Hill Kitchen”. I love this kitchen – it is so bright and spacious – we use it for many of our Facebook LIVE broadcasts. http://www.homedepot.com/c/SPC_BRD_MSL_Kitchen
The counter is set up for our two recipes – first, I am making some delicious buttermilk biscuits, just like the ones Grandma used to make.
This recipe is from our April 2017 issue of Martha Stewart Living, so be sure to pick up a copy – it’s on newsstands now. These biscuits would be great to make this weekend, or for Easter Sunday morning, or any time.
We are also using our favorite butter – Land O’Lakes European Style Super Premium unsalted Butter. It’s made with fresh sweet cream and churned for a higher milk fat content. Thanks Land O’Lakes for sponsoring this Facebook LIVE broadcast.
But, where is our butter?
If you watched our Facebook LIVE, you know the butter came in by special delivery – by DJI drone. Look carefully, and you can see it flying toward me in the photo. http://www.dji.com
Here I am with senior DJI pilot, Edward Kostakis. He is an excellent drone pilot.
This is a DJI Mavic Pro – a very advanced model drone that is compact and easy to use. It comes equipped with a 12-megapixel camera for crystal clear photos and video no matter how rough the flight.
Among the other ingredients for our buttermilk biscuits – all-purpose flour, baking powder, baking soda, sugar, and of course butter and buttermilk.
Once the dough is combined, form it into a six-inch square and cut into thirds. I form the dough in a piece of parchment paper. Watch the show to see how easy this is to do.
The biscuits cook in the oven for 18-minutes, until they are golden brown.
The next recipe is from my newest publication – “A New Way to Bake: Classic Recipes Updated with Better-For-You ingredients from the Modern Pantry.” I hope you got your copy – if not, go to the following link. goo.gl/pD0afB
The pound cake uses all-purpose flour, baking powder, coarse salt, orange, cane sugar, cream cheese, vanilla extract and three eggs.
And of course, our Land O’Lakes Butter, plus a special ingredient, barley flour, which is a flour prepared from dried and ground barley, Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. It’s a good source of dietary fiber.
Here I am explaining to the audience how “A New Way to Bake” uses new and unusual ingredients as alternatives to make baked foods a little more healthy. It’s a wonderful book with such great ideas and tips – a must-have for both new and experienced bakers.
With the mixer on low, combine ingredients and mix until incorporated.
And then pour the batter into a prepared loaf pan and smooth the top – so easy to do.
And here is the finished loaf. After baking in the oven for about an hour and a half, it comes out looking so beautiful and golden brown.
You can also add a glaze made with confectioner’s sugar, orange juice, orange zest and a bit of orange liquor – I like it to drip down the sides.
Here I am with DJI’s Eddie, the drone, and our Facebook LIVE team. What a fun Facebook LIVE. If you missed any of the broadcast, go to goo.gl/jaesU4