Ingredients:
1/3 cup butter
2 1/4 cups flour plus more for work surface
1 tbs. sugar (or 2 Tbs. for a sweeter biscuit)
1 tbs. plus 1/2 tsp. baking powder
1 1/2 tsp salt
1 cup whole milk (or 1 cup of buttermilk)
Double recipe:
2/3 cup butter
4 1/2 cups AP flour plus more for work surface
1/4 cup sugar (1/2 cup for sweeter biscuit)
2 tbs. plus 1 tsp. baking powder
1 tbs salt
2 cups whole milk (or 2 cups of buttermilk)or (1 cup milk, 1 cup light cream)
4 1/2 cups AP flour plus more for work surface
1/4 cup sugar (1/2 cup for sweeter biscuit)
2 tbs. plus 1 tsp. baking powder
1 tbs salt
2 cups whole milk (or 2 cups of buttermilk)or (1 cup milk, 1 cup light cream)
(Use large pyrex)
Directions:
Sift together the flour, sugar, baking powder and salt in a mixing bowl, then add the milk. Stir slowly with a fork until the dough just clings together.
Transfer the dough to a floured work surface gently knead about 10 times then roll out to an 8 X 12 inch rectangle about 1/2 inch thick. (Word of advice: make sure the dough is slightly smaller than the pan in which it will be baked). cut the dough in half lengthwise, then cut crosswise into 16 equal strips.
Preheat oven to 400 degrees. Place the butter in a 9 X 13 inch baking dish. Let it melt in the oven then remove from the oven. Working with one strip at a time, use both hands to pick it up and dip it into the melted butter in the pan, coating both sides. Arrange all the strips close together in the pan as you go. Bake (middle rack) for 15 to 25 minutes until golden brown. Half way through turn them over.
Variations:
1) Add 1/2 cup grated sharp cheddar cheese to the dry ingredients
2) Add 1/2 a clove of minced garlic to the butter before it melts in the oven.
3) Sprinkle sweet paprika, celery seed or garlic salt over the butter dips before baking.
4) Add 12 cup minced chives or parsley to the flour mixture.
Baking doesn't get any easier than this. These are a cross between cookie/short bread and biscuit. They have a very nice crunchy crust and soft interior. They have a rich buttery slightly sweet flavor. The suggested variations look very good too--we'll have to try them.
Directions:
Sift together the flour, sugar, baking powder and salt in a mixing bowl, then add the milk. Stir slowly with a fork until the dough just clings together.
Transfer the dough to a floured work surface gently knead about 10 times then roll out to an 8 X 12 inch rectangle about 1/2 inch thick. (Word of advice: make sure the dough is slightly smaller than the pan in which it will be baked). cut the dough in half lengthwise, then cut crosswise into 16 equal strips.
Preheat oven to 400 degrees. Place the butter in a 9 X 13 inch baking dish. Let it melt in the oven then remove from the oven. Working with one strip at a time, use both hands to pick it up and dip it into the melted butter in the pan, coating both sides. Arrange all the strips close together in the pan as you go. Bake (middle rack) for 15 to 25 minutes until golden brown. Half way through turn them over.
Variations:
1) Add 1/2 cup grated sharp cheddar cheese to the dry ingredients
2) Add 1/2 a clove of minced garlic to the butter before it melts in the oven.
3) Sprinkle sweet paprika, celery seed or garlic salt over the butter dips before baking.
4) Add 12 cup minced chives or parsley to the flour mixture.
Baking doesn't get any easier than this. These are a cross between cookie/short bread and biscuit. They have a very nice crunchy crust and soft interior. They have a rich buttery slightly sweet flavor. The suggested variations look very good too--we'll have to try them.
When I was a child, my grandmother on special Sundays would serve fried yeast bread dough. Very unhealthy but extremely good. Especially with scrapple. Love scrapple. By the way, do you know how ludicrous it is to have a post on April 9 and "coming home from a snow day" appearing at the same time? Oh one other thing, I don't think there is anything such as sharp American cheese. Cheddar comes in varying degrees of sharpness. Correct me if I'm wrong.
ReplyDeleteWhen I was a kid my mother used to make fried bread with cinnamon sugar on top--appears to be a universal favorite for kids (and adults if truth be known). If you like scrapple check out my wife's "Auntie N's no crapple scrapple" in this blog includes no offal meat or meat byproducts. Although the date of the post may be somewhat later than the snow day I agree with you that we had been having some ludicrous weather. "American cheese" was direct quote from the recipe but I agree it should have been sharp cheddar.
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