Dana's Baking Powder Biscuits
These biscuits are excellent. The trick is getting the butter pieces just the right size and adding the right amount of liquid. I like the buttermilk recipe better than the regular one. And the cheese biscuits are delicious too.
Recipe:
½ C butter, cut in cubes
2 C flour 260g (1/2 C soft wheat, 1½ C AP)
1 Tbs raw wheat germ (optional)
4 tsp baking powder
1 tsp sugar
½ tsp salt
¾-1 C milk or half and half
1 Tbs melted butter
Heat oven to 475°F for 1 hour. Cut butter into flour, sugar, baking powder and salt with pastry blender or food processor (for tender, flaky biscuits, cut in the butter until mixture resembles Panko bread crumbs). Stir in just enough milk so dough leaves sides of bowl and rounds up into a ball (Too much milk makes dough sticky, not enough makes biscuits dry). I use my hands to mix in the milk so I get the right amount.
Turn dough onto lightly floured surface. Knead lightly 6-10 times. Roll ¼-½ inch thick. Cut straight down, with floured 2-inch biscuit cutter. Place on ungreased cookie sheet, sides touching. Do not re-roll. The scraps can be carefully gathered together into rough looking biscuits. Brush with melted butter and bake until golden brown, about 10 minutes. Immediately remove from cookie sheet. Makes approximately 10 biscuits.
Buttermilk Biscuits:
Decrease baking powder to 1 Tbs and add ½ tsp baking soda to the flour mixture. Substitute buttermilk for the milk.
Garlic Cheese Biscuits:
Add ½ teaspoon garlic powder to the dry ingredients. Stir in 1½ cups shredded sharp cheese before adding the milk. Don't baste with butter before they are baked. After they come out of the oven, baste with 3 tablespoons melted butter mixed with ½ teaspoon garlic powder and chopped parsley.
½ C butter, cut in cubes
2 C flour 260g (1/2 C soft wheat, 1½ C AP)
1 Tbs raw wheat germ (optional)
4 tsp baking powder
1 tsp sugar
½ tsp salt
¾-1 C milk or half and half
1 Tbs melted butter
Heat oven to 475°F for 1 hour. Cut butter into flour, sugar, baking powder and salt with pastry blender or food processor (for tender, flaky biscuits, cut in the butter until mixture resembles Panko bread crumbs). Stir in just enough milk so dough leaves sides of bowl and rounds up into a ball (Too much milk makes dough sticky, not enough makes biscuits dry). I use my hands to mix in the milk so I get the right amount.
Turn dough onto lightly floured surface. Knead lightly 6-10 times. Roll ¼-½ inch thick. Cut straight down, with floured 2-inch biscuit cutter. Place on ungreased cookie sheet, sides touching. Do not re-roll. The scraps can be carefully gathered together into rough looking biscuits. Brush with melted butter and bake until golden brown, about 10 minutes. Immediately remove from cookie sheet. Makes approximately 10 biscuits.
Buttermilk Biscuits:
Decrease baking powder to 1 Tbs and add ½ tsp baking soda to the flour mixture. Substitute buttermilk for the milk.
Garlic Cheese Biscuits:
Add ½ teaspoon garlic powder to the dry ingredients. Stir in 1½ cups shredded sharp cheese before adding the milk. Don't baste with butter before they are baked. After they come out of the oven, baste with 3 tablespoons melted butter mixed with ½ teaspoon garlic powder and chopped parsley.
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