Biscuits
This is a quick bread which is very versatile. It can be had as breakfast with eggs and ham or used as a dipping bread for soups. It also serves as a great side for a wide variety of meals. It is very easy to make, needs no rising time and is my go to recipe for days when I need bread and do not have the time to bake a full loaf. This is a recipe by Stephanie Jaworski.
Biscuits served with Lobster Bisque
INGREDIENTS:
(1) 325 Grams, All Purpose Flour (2-1/2 Cups)
(2) 1 Tablespoon Granulated White Sugar
(3) 2-1/2 Teaspoons Baking Powder
(4) 1/2 Teaspoon Salt
(5) 3/4 Cup Milk or Buttermilk (See Note 1)
(6) 113 Grams Unsalted Butter (1/2 Cup) (See Note 2)
(7) 1 Large Egg
(8) Egg and Milk (or Cream) for Brushing
NOTES:
(1) Buttermilk would make the biscuits lighter and fluffier.
(2) Butter should be cold.
PROCEDURE:
(1) Preheat oven to 400 degrees.
(2) Line a baking tray with parchment paper.
(3) Whisk together flour, sugar, salt and baking powder in a large bowl.
(4) Add cold butter and cut into flour mixture using a pastry cutter or your hands. Cut until the mixture resembles fine bread crumbs.
(5) Beat egg lightly and add to flour along with the milk or buttermilk.
(6) Mix just until all the dough comes together. Do not over mix.
(7) Turn dough on a lightly floured surface and knead a few times to bring the dough together. Form dough into a disk that is about 1/2 an inch thick. This can be done with a rolling pin or with your hands.
(8) Use a round cooking cutter to cut out biscuits. Gather leftover dough and keep cutting out biscuits until dough is used up.
(9) Place biscuits on baking tray lined with parchment paper. Brush with an egg and milk mixture.
(10) Bake in preheated oven for 10 to 15 minutes or until the tops are brown and a toothpick inserted into the middle of one comes out clean.
Biscuits should be served warm or at room temperature.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
thanks 4 d recipe. pls can i get d one for puff puff?
You are welcome. Check here
i will try this..Thanks Terry.
You are welcome.
Can i use margarine instead of butter
I have never tried using margarine before, but I can already say that you wont get the same results. It would be dense and greasy without the layers cold butter provides.
I’ve got these in the oven right now! Woop! I shall update on how they turn out. *fingers crossed* #ExtremelyAmateurBakerWarningSignal! Lol.
You will be fine 🙂
And they turned out amazing! Next up:GCC for the daughter’s second birthday. Oh yeah! 🙂 I was wondering,Terry. What other type of nut can I use in place of pecans song as we are “short” of them down here?
Thanks. Glad you loved them. Thing is, pecans are the very heart of the frosting. I doubt any other substitute will give you the same result. Having said that, the closest alternative I can think of are walnuts.
Pls terry how do i get buttermilk.thanks.
You buy it in stores or add a tablespoon of white vinegar or lemon juice to a cup of milk.