Rolled Biscuits

[underused]

This is, hands down, my favourite biscuit recipe. It uses minimal ingredients with little mess, and the buttery result goes with everything from stew to bacon and eggs.

This recipe is from the Joy of Cooking (1975 ed). According to the authors, the secret to an excellent biscuit is technique. Here are some of their tips to ensure a perfect result:

"The shortening is cut into the dry ingredients with a pastry blender or two knives until the mixture is the consistency of coarse cornmeal... Pour all the milk in at once. Stir cautiously until there is no danger of spilling, then stir vigorously until the dough is fairly free from the sides of the bowl. The time for stirring should be a scant 1/2 minute.

Turn the dough onto a lightly floured board. Knead it gently for another scant 1/2 minute--just long enough so it is neither knobby nor sticky."

If you're quick, they will rise quite a bit. Make these as you need them, not in advance. They're tastiest right of the oven, but not so much the second day.

INGREDIENTS

Preheat oven to 450 F

1 3/4 c all purpose four
1/2 tsp salt
3 tsp double-acting baking powder

cut in, as per the instructions above
4 - 6 tbsp chilled butter

make a well in the centre of your ingredients and add all at once
3/4 c milk

DIRECTIONS
Stir, then knead, as per the instructions above. Turn the dough out onto a floured board and roll or pat to your desired thickness (I prefer 3/4" or just under 2 cm). Cut with a biscuit cutter (or a glass). You can also criss-cross slice the rolled dough into squares with a sharp knife.

To get those flaky layers, avoid twisting your cutter (or dragging your knife). To ensure that lovely golden colour, brush with milk. I top with a bit of coarse salt because it looks nice and adds texture.

Place on an ungreased baking sheet and bake for 12 - 15 mins.

Comments

[wolfpurplemoon]

I've never been sure why these scone/dumpling looking things are called biscuits - and it's always very confusing when someone says they are making/eating biscuits with the types of food these go with "you're having gravy with custard creams??"

They do sound/look tasty though :D

[underused]

I feel like this is an Americanism, but when I try to think of an alternative name, I honestly can't think what it would be.

They're neither scones (no eggs), nor dumplings (different preparation), nor rolls (no yeast). There's not much left. Perhaps "American biscuits"?

Here, about half the people I know use "biscuit" to describe a cookie, the other half use it to describe these things. Personally, I grew up only knowing biscuits as something you give a good dog. You think you're confused! ☺

[wolfpurplemoon]

lmao dog biscuits XD