Well, hi there! Nice to see you again after a bit of a hiatus. Obviously things have been very busy, blah blah blah -- but really, I want to know about you. How are you doing? What have you been up to?
As you know, making weekend breakfasts with The Mush is one of my very favorite things to do. (Remember these? And these? And mmm -- this?) She's 3 now, if you can believe it, and becoming quite the baker. Recently I had a hankering for biscuits, so that's what we made. I couldn't find my pastry blender, so we got in there with our hands and smooshed the butter into the flour mixture with our fingers. (Yes, "smooshed" is the correct culinary term. Look it up. ;)
Usually I like biscuits a bit on the salty side, and these were a touch sweet, though the addition of whole-wheat flour helped lend some nuttiness. But the great thing about discovering these biscuits is that they will be perfect for shortcake on a summer afternoon very soon. Freshly whipped cream with a touch of vanilla in it and some macerated strawberries, anyone? Or maybe some lightly sauteed peaches with fresh raspberries folded in? Oh yeah!
In the meantime, here's the biscuit recipe. Enjoy!
Yield: 6 biscuits
1 cup whole-wheat flour
1/2 cup all-purpose flour
1 1/2 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. baking soda
4 Tbsp. cold unsalted butter, cut into pieces
1/2 cup plain yogurt (not nonfat)
1/4 cup milk (not skim)
1 Tbsp. milk or cream for brushing biscuits
1. Put oven rack in the middle position and preheat to 425ºF. Line a large baking sheet with parchment or Silpat.
2. Sift both flours, sugar, salt and baking soda into a large bowl. Blend in butter with your fingertips (that's right -- smoosh it in there!) until mixture resembles coarse meal. Whisk together yogurt and milk, add to bowl with flour mixture and stir with a fork until just blended (dough will be moist).
3. Turn dough onto a well-floured surface and knead 6 times. Flour your hands, reflour surface and pat down dough to a rough 8-by-5 1/2-inch rectangle. Cut dough in half, then cut both halves into thirds (I used a floured bench scraper, but a knife would work just as well). Transfer biscuits to baking sheet, spacing 2 inches apart, and brush tops with milk or cream.
4. Bake until biscuits are pale golden, 12 to 15 minutes. Transfer biscuits to a rack to cool to room temperature.
- These are best enjoyed the day they're made. We had a fewleftovers, so we put them in a ziplock bag, and they were still delicious that night.
- You may substitute whole-wheat pastry flour for all of the flour, or use just all-purpose if you don't want whole wheat.
- I used the yogurt-milk combo because I didn't have buttermilk on hand. If you do, use 3/4 cup.
- For less-sweet biscuits, use only 1/2 Tbsp. sugar.