So far, working toward my 2016 goals has been a breeze. I’m making a lot of Asian food (thanks in part to a wonderful wok I received as a gift from a friend). I’m eating more vegetables, but it’s a bit difficult trying to eat new ones each week. Well, truth be told, it’s difficult finding much variety at all this time of year. The easiest one, perhaps, has been trying to expand my bread-making ability. Oh, I still fall back on my g0-to recipe, but I’ve also been making more sourdough and even started a new starter–Alice Morgan.
I’ve also been branching out into other forms of bread. For example, biscuits. I’ve made them before, of course, but honestly, I’ve thought about making them more often than I’ve actually made them. I’ve never been able to get the truly flaky biscuit bakers strive for. But lack of success isn’t about to stop me from trying.
https://i1.wp.com/www.knife-fork-spoon.com/wp-content/uploads/2016/01/Bread5_CreamBiscuits.jpg?resize=1024%2C768 1024w, https://i1.wp.com/www.knife-fork-spoon.com/wp-content/uploads/2016/01/Bread5_CreamBiscuits.jpg?w=2000 2000w" sizes="(max-width: 300px) 100vw, 300px" />
I set about looking for a recipe for a biscuit that I could use to make a breakfast sandwich and would also work for chicken and biscuits. As I searched, I found multiple references to a 2-ingredient biscuits. Now that’s my kind of recipe. I checked it out and learned they are also called cream biscuits. The 2-ingredient version calls for self-rising flour and heavy cream. The heavy cream I had; the self-rising (SR) flour I didn’t. I seldom make anything calling for SR flour, so it’s not something I keep on hand. I thought about buying a small bag, but the store didn’t have any SR flour–of any size. So I fell back on the old SR hack: for every cup of AP flour add 1 1/2 teaspoon of baking powder and 1/2 teaspoon of salt.
The procedure is incredibly easy. Mix the dry ingredients and then slowly add the cream to make a sticky dough. Place it out on a lightly floured surface and knead until smooth. Pat or roll until about 1/2 inch thickness. I usually prefer to pat out the dough, but this one was a bit too stiff. I had a hard time patting it out evenly and to the desired thickness. So I used a rolling pin. After you cut out your biscuits, gather the scraps and roll out again. For best results, only re-roll a couple of times. Your biscuits get increasingly tough each time you roll out the dough. Brush with melted butter and bake.
The result? Well they’re not light and flaky, but they taste good. I made a breakfast sandwich with one this morning, and it did taste good. I’ll definitely be making them again. But I’ll still be looking for light and flaky.
You can find the recipe for Cream Biscuits here. You know, I’m thinking these would be good warm with maple syrup.