Something So Simple............

.....yet so enticing! What can a person say about biscuits that already isn't known, with regards to their place in the culinary scheme of a full laden dinner table. The thought of biscuits fresh out of the oven is akin to the aroma of freshly baked bread. I remember vivdly my father pulling his chair up to the table with a couple of freshly baked biscuits and a small bowl of molassses, creating a fine line of sticky brown syrup from the plate to his belly and on up to his chin. At times, that was the only breakfast he had, and many times, that was all that was needed. Slightly crumbly on the outside, but milky white and moist on the inside, these discs of goodness were all my parents served at their restaurants with all entrees.

    I well remember the work involved when, it seemed, my mother was on a never ending battle to keep up with the demand at the restaurants. The stress she must have faced making batch upon batch of these, along with the scowl and attitude I gave her everytime she had to come over to my dishwashing sink in order to wash the dough from her hands. She never said a cross word to this 14 year old though, preferring instead to give me a look of "Get over it", while leaving those hated little white, slippery balls of white dough lining the sink and faucet handles. But upon reflection, she was making something that all our customers enjoyed and it was one of the perks that kept them coming back(along with the free relish tray that always graced the tables).

The trick to a perfect biscuit can be argued again and again, but one or two things will never change however. Use all purpose flour for the high gluten and handle the dough as little as possible. By minimal handling, you won't develope the gluten further, ending in a tough biscuit.

Everything should be cold as well. The warmer the fat in a biscuit recipe gets, the stickier the dough will be when handling.

And one more thing that I have found moderately successful. When cutting biscuits, try not to twist your cutter. Straight down, shake a little and that's it. Some say that by twisting, you actually seal in the sides, preventing them from rising. Although I have noticed a slight increase in height, I can't definatetively state that this is the reason, but why take a chance?

Let me give you some of the old time biscuit recipes that have been tried and are true. I could go on and on about other types of biscuits, Drop Biscuits for example, but then there wouldn't be anytime to cook!



　

Light and Fluffy Baking Powder Biscuits

This is a basic biscuit recipe that doesn't limit itself to any type. Simple and delicious, use this recipe as a base for add-ins, such as cheese, diced meat, herbs and spices......whatever your heart desires. As for the leftover scraps of dough after cutting the initial biscuits? Simply gather up, quickly knead into one mass, roll out and continue cutting, just keep the kneading to a minimum.


2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold vegetable shortening
3/4 cup cold milk
2 tablespoons butter, melted

Preheat oven to 350-degrees f. In a large bowl, blend together flour, baking powder and salt. Add the vegetable shortening and crush with your fingertips, pastry knife or a fork until the shortening resembles little pebbles. Stir in the milk until just combined. Turn out onto floured work surface and knead for only a minute, using extra flour if needed. Roll dough to an inch thick, or thicker if desired. Cut out biscuits with a 2-inch cookie cutter or the rim of a glass, constantly dipping in extra flour. Place biscuits onto ungreased baking pan. If you would like crispy biscuits on all edges, place these with an inch separation. Otherwise, snuggle them up close to one another. Brush the tops with melted butter and bake for 10-12 minutes, or until golden brown on top. Remove from oven, let cool slightly and transfer to serving dish.

　

Makes about 8 biscuits

　

Sweet Biscuits

These biscuits are the perfect vehicle for shortcakes. With the tangy, slightly sweet flavor of this recipe, I eat these all by themselves or slathered with more sweetness in the way of jellies, jams or preserves.

2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1/4 cup cold butter, cut into small cubes
1 egg, beaten
1 cup cold, plain yogurt
1/4 cup honey
Milk to brush onto tops

Preheat oven to 350-degrees F. In a large bowl, blend together flour, salt, baking powder and baking soda. Add butter and crush with your fingertips, pastry knife or a fork until the shortening resembles little pebbles. Stir in the egg, yogurt and honey until just combined. Turn out onto floured work surface and knead for only a minute, using extra flour if needed. Roll dough to an inch thick, or thicker if desired. Cut out biscuits with a 2-inch cookie cutter or the rim of a glass, constantly dipping in extra flour. Place biscuits onto ungreased baking pan. If you would like crispy biscuits on all edges, place these with an inch separation. Otherwise, snuggle them up close to one another. Brush the tops with milk and bake for 10-12 minutes, or until golden brown on top. Remove from oven, let cool slightly and transfer to serving dish.


　

Buttermilk Biscuits

This recipe is a classic but I have a shortcut(both financially and 'in a pinch' kind of way) that was used by the first and second Yankee Chefs many times over. Using whole milk, put a tablespoon of apple cider vinegar of lemon juice into a cup of milk. Let it sit for at least an hour or do as my father did and let it sit overnight at room temperature. By morning, the milk will have curdles quite well. Add this to your recipe below and you will have one flaky, tasty biscuit that is thoughtful of our foremothers.

　

2 cups flour
2 teaspoons baking powder
1 teaspon baking soda
1/2 teaspoon salt
1/4 cup cold vegetable shortening
3/4 cup buttermilk
2 tablespoons butter, melted

Preheat oven to 350-degrees F. In a large bowl, blend together flour, baking powder, baking soda and salt. Add the vegetable shortening and crush with your fingertips, pastry knife or a fork until the shortening resembles little pebbles. Stir in the buttermilk until just combined. Turn out onto floured work surface and knead for only a minute, using extra flour if needed. Roll dough to an inch thick, or thicker if desired. Cut out biscuits with a 2-inch cookie cutter or the rim of a glass, constantly dipping in extra flour. Place biscuits onto ungreased baking pan. If you would like crispy biscuits on all edges, place these with an inch separation. Otherwise, snuggle them up close to one another. Brush the tops with melted butter and bake for 10-12 minutes, or until golden brown on top. Remove from oven, let cool slightly and transfer to serving dish.


　

　
Bakewell Cream Biscuits

Words can't describe the memories that come with this recipe below. I, and my parents, have been making these biscuits for decades, and for good reason. They are exceptional. We have not altered the recipe at all, being the same that is on the side of the Bakewell Cream can itself.  So why change a good thing? My father and his father before him, baked these biscuits as directed below, but if you feel more comfortable, preheat your oven to 350-degrees F and bake 10-12 minutes. And if you can't find Bakewell Cream on your store shelves, look online. It is Maine product, but shouldn't be limited as such but can be found at The New England Cupboard.



4 cups flour
4 teaspoons Bakewell Cream
2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter or margarine, cold(or use shortening)
1 1/2 cups cold milk

Preheat oven to 475-degrees F. In a large bowl, blend together flour, Bakewell Cream, baking soda and salt. Add butter and crush with your fingertips, pastry knife or a fork until the shortening resembles little pebbles. Stir in milk until just combined. Turn out onto floured work surface and knead for only a minute, using extra flour if needed. Roll dough to an inch thick, or thicker if desired. Cut out biscuits with a 2-inch cookie cutter or the rim of a glass, constantly dipping in extra flour. Place biscuits onto ungreased baking pan. If you would like crispy biscuits on all edges, place these with an inch separation. Otherwise, snuggle them up close to one another. Brush the tops with melted butter and bake for 5 minutes. Turn off oven to continue baking an additional 8-10 minutes, or until golden brown on top. Remove from oven, let cool slightly and transfer to serving dish.

Makes about 16 biscuits