Sunday, January 31, 2010

An exceptional batch of biscuits


The secret to a very good biscuit, versus a good biscuit, is to cook them on a high temperature. It makes them slightly crusty on the outside and deliciously moist on the inside.

However, there are some other things that make a batch of biscuits rise to higher levels of excellence in taste and texture.

2 1/2 cups unbleached flour
1 Tablespoon baking powder
1 1/2 teaspoon salt
1/4 cup, plus 1 Tablespoon butter, cut into pieces
1 cup buttermilk

Preheat to 500 degrees.

Whisk dry ingredients and cut cold butter into the flour. Make a well in the center of the flour mixture and add all the buttermilk at once. Now here's another trick, do not over mix the dough, just stir until incorporated, the dough should be sticky. ( If not add more buttermilk, 1 tablespoon at a time). Pour onto floured surface, knead briskly but gently about 8 times then roll with floured roller to 3/4 inch thickness. Prick the dough with fork tine and cut. Place on baking sheet and bake in hot oven for 8 to 10 minutes.

The bottoms should be brown, but we like our biscuits with the slightest touch of golden glow on top. ( I bake mine 8 minutes).

I fed yesterday morning's leftover biscuits to the neighborhood kids when they came in to get warm from the cold weather. They gobbled them up, absolutely no jelly, honey or butter was necessary!

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