Sunday, September 14, 2008

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I love Dorie's book Baking From My Home to Yours. Almost everything in this book is great. I usually don't venture off to try new recipes from the book because I figure that TWD will eventually get to it, but I couldn't resist giving the biscuit recipe a try. The biscuits were so easy to make and the only thing I did wrong was that I cut some of the biscuits too thin. It wasn't a complete loss because the thin biscuits ended up tasting like crackers. The ones that did come out like biscuits were awesome. They were buttery and crumbly and so delicious!

Source: Dorie Greenspan's Baking From My Home to Yours

2 cups all-purpose flour
1 Tbsp baking powder
2 tsp sugar
1/2 tsp salt
3/4 stick cold, unsalted butter, cut into 12 pieces
3/4 cup cold whole milk

Center a rack in the oven and preheat oven to 425 degrees. Line a baking sheet with parchment paper of a silicone mat.

Whisk flour, baking powder, sugar, and salt together in a bowl. Drop in butter and, using your fingers, toss to coat the pieces of butter with flour. Working with your fingertips cut and rub the butter into the dry ingredients until the mixture is pebbly.

Pour the milk over the dry ingredients and with a fork toss the ingredients until you have a nice soft dough. Reach into the bowl with your hands and give the dough a quick, gentle kneading (3 or 4 turns).

Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it's about 1/2 inch high.

Use a biscuit cutter to cut as many biscuits as possible. Transfer the biscuits to the baking sheet. Gather together the straps, roll out again, and cut out more biscuits.

Bake the biscuits for 14 to 18 minutes, or until they are puffed and golden. Transfer them to a serving basket.

Serve and enjoy!

1 comment:

~Amber~ said...

These look awesome! There's nothing better than a fresh buttery biscuit.