Jennifer Moorman's Blog, page 2

In my magical realism novel, The Magic All Around, the Russell house is filled with more than just stories and secrets—it’s filled with the smell of freshly baked Southern Buttermilk Biscuits. These golden, flaky treats are a family staple, baked with love and shared with laughter around their kitchen table.

There’s something magical about the process of making biscuits. Maybe it’s the way the buttermilk blends with the flour, or the methodical rolling of the dough. Or maybe it’s the way the warm, buttery aroma wraps around you like a cozy blanket, promising comfort and connection.

For the Russells, biscuits are more than food—they’re a symbol of togetherness. The simple act of sharing them creates a sense of home, even when life feels unpredictable or chaotic.

I want to share this bit of magic with you. Here’s a simple recipe to bring that cozy, comforting vibe into your own kitchen.

Southern Buttermilk Biscuits

Prep: 20 mins

Chill: 10 minutes

Cook: 15–18 mins

Total: 45 mins

Yield: 10 biscuits

Ingredients

6 cups (722g) all-purpose flour

2 tablespoons (26.62g) baking powder

2 teaspoons (11.84g, fine ground) salt

½ teaspoon (1.7g) baking soda

12 tablespoons (170.17g) unsalted butter, cut into thin slices

2 cups (490g) cold buttermilk

buttermilk for brushing

Directions

1. Line a baking sheet with parchment paper for easy cleanup. Parchment paper will yield a crunchy bottom for your biscuit, whereas a silicon mat will not.

2. Whisk flour, baking powder, salt, and baking soda together in a large bowl.

3. Work the butter into the flour mixture using your fingers, a fork or pastry blender; your goal is an evenly crumbly mixture. The pastry blender works best and distributes the butter more evenly without melting it.

4. Drizzle the buttermilk evenly over the flour mixture. Using a wooden spoon, mix quickly and gently for approximately 15 seconds, until you've made a cohesive dough. If the mixture seems dry and won't come together, don't keep working it; drizzle in a little more buttermilk — up to an additional 2 tablespoons (28g) to make it cohesive. Dough will be a little sticky.

5. Turn dough onto a lightly floured work surface, and pat together into a rectangle approximately 12 x 6 inches (30 x 15 cm). Flour your hands as needed.

6. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times. Do this as quickly as possible as to not melt the butter or warm the dough too much.

7. Place the dough on a lightly floured work surface. Pat it into a rough rectangle 1" thick (2.25 cm). Fold it into thirds like a letter, and press gently with floured fingers until the dough is 1" thick again. Repeat this process one more time.

8. Cut the dough into 10 circles with a 2.5" cutter for traditional round biscuits.

9. Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with buttermilk, to enhance browning. Chill in refrigerator for 10 minutes.

10. Preheat oven to 425 degrees F (220 degrees C) while biscuits chill in refrigerator.

11. Bake in the preheated oven until lightly browned, approximately 15 minutes. You might need up to 18 minutes. Remove them from the oven, and serve warm.

12. Store any leftover biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they're rewarmed before serving.

Notes:

· Substitute whole milk, light cream, or heavy cream for the buttermilk, if you prefer. Use enough of whatever liquid you choose to bring the dough together readily, without having to work it too much.

· Placing cut biscuits closer together (with 1/4" of space between them) will help them rise higher and straighter; they'll literally hold each other up as they rise in the oven. The sides will be softer, also. If you like a crisp biscuit, space them at least 1" apart on the baking sheet so the oven's heat can reach their sides.

The Magic All Around by Jennifer Moorman

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Published on March 03, 2025 05:00

Chocolate Peanut Butter Pretzel Cake

Chocolate Peanut Butter Pretzel Cake: A Sweet Adventure from The Baker's Man Kitchen

Baking, much like life, doesn’t always go as planned—and that’s okay! Just ask Anna from The Baker's Man. With her wonderfully imperfect approach to baking, Anna teaches us that some treats turn out as showstoppers, while others . . . well, let’s just say they have character.

This Chocolate Peanut Butter Pretzel Cake is inspired by Anna’s philosophy: embrace the process, have fun, and don’t stress over perfection. With its rich chocolate layers, creamy peanut butter frosting, and a salty pretzel crunch, this cake is a little sweet, a little salty, and totally satisfying—even if your frosting ends up a little crooked or your pretzels don’t line up just right.

Here’s the thing: the joy is in the journey. Whether you’re a seasoned baker or a kitchen newbie, this cake is a chance to get messy, experiment, and create something uniquely yours. And while it’s cooling, why not dive into Anna’s magical story in The Baker's Man? Who knows—you might just discover a sprinkle of magic in your own kitchen.

Ready to bake? Preheat your oven, grab your favorite mixing bowl, and let’s make something deliciously imperfect together. Oh, and don’t forget to share your creations—crooked frosting and all!

Happy baking and happy reading!

Chocolate Peanut Butter Pretzel Cake

Serves: 12

Level of Difficulty: Average

Ingredients

For the cake:

3 c cake flour

¾ c unsweetened natural cocoa powder

2 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1 tsp instant espresso powder

1 c (2 sticks) unsalted butter, at room temperature

1 ½ c packed light brown sugar

1 ½ c white sugar

4 large eggs, at room temperature

1 tbsp butter vanilla extract (or pure vanilla)

2 c buttermilk

For the salted peanut butter buttercream frosting:

2 c (4 sticks of unsalted butter, at room temperature)

1 ½ c smooth, all-natural peanut butter

½ tsp salt

1 tbsp butter vanilla extract (or pure vanilla)

4 c confectioners’ sugar

1 c heavy cream (or more as needed)

For decoration:

1 c pretzels, coarsely chopped

6 oz dark chocolate, coarsely chopped

a handful of dry roasted peanuts

a few handfuls of whole mini pretzel twists

How to Make

For the cake:

Preheat the oven to 350 degrees F. Grease 3 8-inch baking pans.

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.

In an electric mixer, beat the butter and sugars together on medium speed until butter is fluffy, 5-7 minutes.

Add the eggs, one at time, making sure each egg is incorporated before adding the next one.

Beat in vanilla.

With the mixer on low, add half of the flour mixture. Mix until combined.

Add the buttermilk in a slow steady stream until mixed.

Add the remaining flour mixture, and beat until just combined. Remove bowl from mixer and stir a few times with a spatula.

Divide the batter into the three cake pans.

Bake for 25–30 minutes (or until a toothpick comes out clean) on the upper middle third rack of the oven.

Allow cakes to cool for at least 20 minutes. Invert onto cooling racks for another half an hour.

Frost cake.

For the frosting:

In an electric mixer, beat the butter on medium speed until softened.

Add peanut butter, salt, and vanilla, and beat until combined.

Add 2 cups of confectioners’ sugar, and beat on low until combined. Beat on medium for two minutes.

Add ½ c of heavy cream, and beat on low.

Add the remaining 2 cups of confectioners’ sugar, and beat on low. Once combined, beat on medium until complete combined and fluffy.

Add remaining ½ c of heavy cream, and beat on low until combined. Then beat on medium for five minutes. Add more cream if necessary.

To decorate cake:

You can be creative! But here's what I did: Frost bottom layer. Add 2 oz of chopped chocolate and ½ c of chopped pretzels to the top of the layer.

Frost middle layer. Add 2 oz of chopped chocolate and the remaining chopped pretzels to the top of the layer.

Add the final layer. Frost the top and the side of the cake. Smooth the frosting. To the top of the cake, add the remaining chopped chocolate, and decorate with the roasted peanuts.