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There’s nothing quite like a hot flaky biscuit right out of the oven.
The four recipes featured this week should please the pickiest eater.
Now, I’m not claiming that they’re fat-free, because they’re not. Nor am I even claiming they’re low in fat, because when it comes to good biscuits I don’t care about any of that. I care about how they taste.
None of these recipes are for people who are looking for diet food. If it calls for butter, use real butter. If it calls for cheese, use real cheese. After eating any of these, you may feel slightly guilty, but you will not be hungry.
Go for the gusto, and happy baking.
Sour Cream and Chive Biscuits
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
½ tsp garlic powder
1/4 teaspoon baking soda
1/3 cup shortening
3/4 cup sour cream
1/4 cup milk
1/4 cup fresh chives; snipped
Combine dry ingredients in a bowl.
Cut in shortening until mixture resembles coarse crumbs.
With a fork, stir in sour cream, milk and chives until the mixture forms a ball. On a floured surface, knead five to six times.
Roll to 3/4-inch thickness; cut with a 2-inch biscuit cutter. Place on ungreased baking sheet.
Bake at 350 degrees for 12-15 minutes or until golden brown.
Makes 12 to 15 biscuits.
Sweet Potato Biscuits
1 1/4 cups all-purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)
Preheat the oven to 450 degrees F.
Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter.
Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in.
Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth.
Roll the dough out to 1/2-inch thick and cut with a biscuit cutter.
Place the biscuits on a greased pan and coat tops with melted butter.
Easy Drop Biscuits
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
1 cup cold buttermilk
8 tablespoons (1 stick) unsalted butter, melted and cooled for five minutes, plus two tablespoons melted butter for brushing the tops of the biscuits
Adjust oven rack to middle position and preheat oven to 475F. Line a baking sheet with parchment paper.
Sift flour, baking powder, baking soda, sugar and salt into a large bowl. If you don’t have a sifter you can use a whisk.
Combine the cold buttermilk and 8 tablespoons of melted butter in a small bowl or measuring cup, stirring until the butter forms clumps.
Add the buttermilk mixture to the dry ingredients and stir with a fork until just combined and the dough pulls away from the sides of the bowl. Use a greased 1/4 cup ice cream scoop to portion out level amounts of dough. Space the biscuits about 1.5 inches apart on the baking sheet. Brush them generously with the remaining melted butter.
Bake until the tops are golden brown and crisp, about 13-15 minutes.
Cheese Pecan Biscuits
1/2 pound (2 sticks) butter, at room temp
7 ounces extra-sharp cheddar cheese, finely grated then brought to room temp
2 ounces imported Parmigiano or Parmigiano-Reggiano finely grated
1/4 tsp sea salt
Two big dashes of cayenne pepper
2 cups all-purpose flour
6 ounces chopped toasted pecans
Preheat the oven to 350 F.
Prepare a baking sheet with parchment paper (dab a spot of butter on tray so paper sticks to sheet).
In a large mixing bowl, combine the butter, cheeses, salt, and cayenne pepper and mix with your hands till well blended.
Add the flour gradually and mix with your hands till firm and smooth, adding a little more flour if the mixture is too sticky.
Cut five sheets of parchment or wax paper.
Divide dough into five sections.
Roll each section into a log about 1inch thick on paper, when smooth and round roll up in paper and seal ends. Repeat with all pieces and keep in refrigerator at least five hours till firm
Slice into 1/4 inch rounds and put on prepared sheet about 1/2 inch apart and bake until done about 16-20 minutes.
Begin checking at 16 minutes then every 2 minutes thereafter, till lightly toasted.
Cool on a wire rack.
Store biscuits in tightly sealed tins for up to two weeks.