Monday, March 30, 2020

Isolation Biscuits

Photo by Jamie Schler @lifesafeast
I saw this recipe on Twitter, and although I'm totally bummed that I can't make them here in the truck, I am saving the recipe for when I get home.

Look at those amazing biscuits! What are they, three, four inches tall?  I need to rip those golden brown tops off and slather them with butter or jam.

And that's what Jamie Schler, the woman who posted the recipe, said you should do. 

Here is her recipe.  She said she's been making these for forty years (talk about time tested!) and from the looks of them, it seems like she's perfected the recipe.  If you make them, please let me know how delicious they really are.

2 cups (270 grams) all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
8 tablespoons (115 grams) unsalted butter, slightly softened
2/3 cup (160 ml) cold milk
Extra flour for work surface

Preheat the oven to 450°F (230°C) before starting.

To measure the flour, stir the flour to lighten it before spooning it up & placing it in the measuring cup. Fill to the top/mounded then, using a long flat surface like the back of a knife blade, level the flour across the top of the cup.

Place the flour in a large bowl. Add the baking powder and salt to the flour and stir to blend. Cut the butter into cubes and to the flour in the bowl then toss to cover the butter cubes in the flour. Using your fingertips, rub the butter and flour together rather vigorously until the butter has been completely incorporated into the flour and the mixture resembles damp sand or cornmeal.

Add the milk, about a third at a time, mixing vigorously into the flour with a fork until the dough forms into a rough ball & there is no more dry flour/butter mixture. Gather the dough together and place on a floured work surface, dusting the dough itself with a little flour. Knead the dough very, very briefly only until you have a homogenous and smooth dough.

Using a rolling pin and a very light touch (roll the dough without pressing down on the rolling pin into the dough with pressure), roll out the dough to a thickness of 1/2-inch (1 cm). The dough should be light and fluffy, not packed. Using a round biscuit or cookie cutter, cut out small rounds (press straight down then up, not twisting the cutter) and place on an ungreased cookie or baking sheet.

Place the cookie/baking sheets with the biscuits in the preheated oven and bake for 10 to 12 minutes.  The biscuits will have risen, the layers slightly separating, and the tops and the bottoms (carefully lift one up and look) will be a nice golden brown.

Eat hot or warm with butter.

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The Color Purple

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2017: Flashback To French Blooms
2016: Crooking Its Bright Red Finger
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2009: No Need To Do Anything Drastic; There Will Always Be Re-Runs 
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2006: Giving New Meaning To An Ambulance Chaser
2005: Sorry, no post on this day. The blog didn’t start until May 2005!

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