Saturday, October 18, 2008

Basic Biscuits

Few days ago I got from Dorie Greenspan's book Baking: From My Home to Yours, and since this is Saturday and I don't have to start my morning with make-up and my never ending question "what should I wear today", I had time to make something for breakfast which doesn't include only coffee and cornflakes :).

So I decided to start with biscuits since bread which I thought I had, well, apparently somebody ate it (not me!).

Basic Biscuits

2 cups all-purpose flour
2 tbsp baking powder
2 tsp sugar
1/2 tsp salt
3/4 stick cold butter, cut into pieces
3/4 cup cold whole milk

1. Preheat oven to 425 degrees F.

2. Whisk together flour, baking powder, sugar, and salt. Drop the butter in and, using your hands, blend the butter and flour together quickly. You can also use a pastry blending if you desire. Do this until you have a pebbly, sandy mixture.

3. Pour the milk over the dry ingredient and toss with a fork until the dough comes together.
Give the dough four quick kneads with you hands.

4. Dust a clean work surface or pastry cloth with some flour. Press the dough until it is 1/2 inch high. Using a biscuit cutter or the top of a glass cut the bisuits out. Do this as closely together as you can to get the most out of the first round. Place the biscuits on a baking sheet or stone.
Gather the scraps together, press again, cut out biscuits. Follow this procedure until all the dough is used.

5. Bake for 14-18 minutes or until puffed and golden brown. Remove immediately.

My version: I used plain flour, although Dorie suggest you can use 1 2/3 cups of all purpose flour and 1/3 cups cake flour, I didn't have any cake flour so I used that I had in my cupboard. I also added a bit more sugar into dough, 3 teaspoons. Instead of butter, (well, somebody obviously forgot to buy butter!) I used good-quality shortening, and I can't say it affected taste much. For cutting I used flower-shaped cookie-cutter, just because it was the only one I managed to find and flowers look much prettier then regular rounds:).

Valuation: great for breakfast or even eating as snack. They turned out really puffy and moist, especially good with butter or Nutella.

Recipe adapted from: Baking: From My Home to Yours by Dorie Greenspan