I make bread (admittedly mostly in my breadmaker) and pizza dough and all kinds of things from scratch. I make cookies and cakes and brownies and pancakes not-from-mixes (and also from mixes, especially if the mix is Trader Joe's Truffle Fudge Brownie Mix).
But somehow I always thought biscuits were complicated. So we didn't eat them, except on the exceedingly rare occasion that I would buy the little refrigerated tubes o' biscuit.
Biscuits are not complicated to make. I don't know why I thought they were. If you skip the resting step (and have a magically fast preheating oven), you could have warm biscuits on the table in thirty minutes or less. And even given resting and preheating the oven, these take less than an hour.
Also, they're delicious.
|Biscuits and honey.|
Adapted from The Simple Homemaker's Sleeping Baby Biscuits recipe. You should check out her cute post, especially if even this is sounds like too much work--she also has a recipe for Screaming Baby Biscuits (one-handed dump-and-mix process), which might show up here in a few months! ;-)
Mix in a nice big bowl 2 cups flour (I used white but will be experimenting with ratios of whole wheat), 3-4 tsp. baking powder, 1/2 tsp. salt, and 1/2 tsp. cream of tartar (for a fluffier biscuit; if you don't have cream of tartar, make sure to use 4 tsp. of baking powder. I used 4 tsp. baking powder AND the cream of tartar 'cause I like my biscuits fluffy. And because my cream of tartar is ancient and I have no idea if it actually still works anymore).
|Cut your cold butter into smaller pieces and scatter them|
in the bowl of flour+.
|Pastry cutter. Rock it back and forth to simultaneously|
chop and mix the butter into the flour mixture.
|It resembles coarse crumbs when you're done, but still may|
have larger chunks of butter and loose flour.
|Mixing in the measuring cup saves you a dish.|
|This time it was a little gloppy; with wheat flour it's often|
a little dusty. Fine either way.
Lightly flour your counter and dump the dough out onto it.
|I flour a silpat just to help define my working area and |
because who knows how sanitary my counters really are.
|Pile o' dough.|
|Mound o' dough.|
|Kneading is good stress relief.|
Then pick up that back half, fold it back onto the rest of the dough, and repeat, changing the direction from which you fold the dough.
|Pick up the back half and fold forward.|
|New mound o' dough.|
|Punch again, maybe toward one side.|
|Pick it up and fold again.|
Flatten the dough and use a biscuit cutter or the top of a glass to cut out a dozen biscuits. Or eleven biscuits and one the-rest-of-the-dough-mashed-into-a-rough-biscuit-shape runt. It will depend on how thinly you flatten your dough and the diameter of your biscuit cutter/water glass.
|No need for a rolling pin. Just stretch and mash it a bit.|
|Drinking glass biscuit cutter.|
Bake at 450 for 10-15 minutes or until slightly browned (or however you like your biscuits).
|Lightly toasted. Whole wheat biscuits will be darker, and |
these could have been left in a little longer with no problem.
Eat plain, buttered, with jam, with honey, topped with an egg and bacon...however you eat them, they're delicious!
I've been making them in the evening and eating them with honey or eggs for breakfast, and with honey for an afternoon snack or a dessert.
|Nom nom nom.|
What's something you thought was "too hard" to cook that turned out to be super easy?