Tuesday, March 30, 2010

Herbed Biscuits

Warm from the oven

Do you have any idea how quick and easy it is to make fresh, home-made, flaky biscuits from scratch? Quick, like 10 minutes or less between your great idea to make biscuits and your placing the tray of little beauties inside the warm oven... well, maybe a little longer depending on how long your oven takes to preheat!  You should make these right away.  Omit the herbs if you want biscuits for strawberry shortcake (I'm a firm believer in the biscuit-type shortcake, not the cake-type) or for smothering with maple syrup.  Change the herbs depending on what's in your kitchen.  Use all white flour, or throw in some whole wheat flour if you're so inclined. I am definitely so inclined.  My favorite way to eat biscuits?  Warm from the oven with salted butter, yum....

Before baking.

Herbed Biscuits with Whole Wheat Flour (adapted from King Arthur)

Makes 8-12 biscuits. (I got 9 relatively large biscuits.)

2 cups all purpose flour

1 cup whole wheat flour (see note below)
1 teaspoon salt
1 tablespoon baking powder

1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
2 tablespoons sugar
5 tablespoons butter, cut in 4-6 pieces

1 cup milk, buttermilk, or water

Preheat your oven to 425°F.

Whisk together the flours, salt, baking powder, herbs, and sugar. Add the butter, and use your fingers to blend the butter in.  Keep rubbing the butter with your fingertips, through the flour, until the mixture resembles bread crumbs.  You should have small pea-sized and smaller bits of butter.

Add the liquid all at once, mixing quickly and gently for about 20 seconds until you have a soft dough.  Pat the dough into a rectangle, about an inch or so thick (thicker, maybe 1.5", if you like really tall biscuits).  Cut into biscuits (with a biscuit cutter or a sharp knife).  I have round biscuit cutters, but I usually use a knife so there are no scraps.

Bake for 15 to 20 minutes, until lightly browned.
  Serve warm, if at all possible, with salted butter.  


Notes: I've made these with only all-purpose flour, and I honestly couldn't taste the difference with the whole wheat flour. Maybe next time, I'll do half and half with the flours.  Feel free to substitute your own combination of herbs as well.

Stumble Upon Toolbar