We had a stew on the weekend. It was great. But what goes better with stew than hot biscuits? Ok, well wine… but hot biscuits too, that must be number two? Butter melting on the flaky soft biscuit… mmmmmmm here, you decide…. are they good?
They are really great for strawberry shortcake too, but when dinner is over.. and there are still some left.. that is when the fun begins.
They are easy to make and you don’t need lots of kitchen power tools, two butter knives work great. or a pastry cutter. but two knives, one in each hand slicing like scissors will work great too. Turn on the oven to 400, let it preheat whilst you work. You need a hot oven. So mix all the dry ingredients in a large bowl. Then dump in the cubes of butter and use the pastry cutter or your two knives to keep chopping them up with the flour mixture.
When all the cubes are covered in flour and quite small, add the milk and beaten egg, mix well with a large spoon or spatula. When it is mixed well work it with your hands.
Now you want to not overwork the dough, that makes the biscuits tough. A light touch is needed. It really doesn’t take long to work to a smooth dough.
When you have a nice smooth dough, flour a surface, like a kitchen counter top, lightly. Not too much flour. spread the dough out with your hands so it is about 3/4 of an inch thick.
Take a drinking glass and use it to cut out round shapes, put each one on your lightly oiled baking sheet, separate them so they don’t grow together. They like to couple up in the oven. 😉 When you have cut out as many circles as you can, lightly reshape the remaining dough and do it again, keep doing it until you have no dough left, the last couple could be formed by hand.
Take the remaining egg, and a tablespoon of milk, mix them well and brush this on all the biscuits. When the oven is ready, pop the tray in the middle of the oven for perhaps 15 minutes, I wait until they are a golden colour. You can poke them with a toothpick to see if it comes out clean, but if they are a golden colour, they are probably ready.
Hot Biscuit Recipe:
21/2 cups all-purpose flour, sift it after you measure it
3 level teaspoons baking powder
1/2 teaspoon salt, unless using salted butter, then omit or perhaps an 1/8th of a teaspoon.
1 tablespoon granulated brown sugar or honey
1 teaspoon nutmeg (optional)
1/2 cup cold butter chopped into small cubes
3/4 cup milk
For later … 1 egg, lightly beaten with 1 tablespoon milk
This is when the trouble starts… the smell sort of draws in sneaky fingers.. and tiny bits are broken off to see if they are any good….. *rolls my eyes* they are always good. It seems though.. room mates often peek in about this time to test things.. you know.. just in case. There are even times one will distract you.. while biscuits magically vanish. So I just double the recipe now. That fixes them. 🙂
Now.. after the stew is all gone.. and the last of the gravy has been dabbed up by the light flaky biscuits that are dripping in butter…. we look at the remaining biscuits…. and run for the maple syrup.
There is nothing like “tree juice” on hot biscuits…. mmmmmmmmmmmmm
oh, and if there is a bit of whipped cream….. omg!
(oh, maple syrup comes from maple trees.. just in case you didn’t understand that last bit)