City Palate

The Wine & Beer Issue - May June 2017

Classic Biscuits
Classic Biscuits

Classic Biscuits

Jan/Feb 2012

Biscuits can be made with milk that has soured a bit so that you don’t want to use it in your coffee or cereal. You can also use buttermilk or the last of the yogurt or sour cream, thinned with a little milk or water. The biscuits can be easily customized – add 1/4 cup grated cheese to the dry ingredients (a great way to get rid of cheese ends), or add a cup of fresh or frozen (unthawed) berries or a handful of raisins or other dried fruit along with the milk or cream.

2 c. all-purpose flour

1 T. baking powder

1/4 t. baking soda

1/4 t. salt

1/2 c. butter, cut into small cubes

3/4 c. soured milk, buttermilk or thinned plain yogurt or sour cream

Preheat the oven to 400°F. In a bowl or food processor, combine the flour, baking powder, baking soda and salt. Add the butter and cut with a pastry blender or pulse until the mixture is crumbly, with bits no bigger than the size of a pea. If you’re using a food processor, dump the mixture into a bowl. If you like, toss some grated cheese into the mixture.

Add the milk and stir the dough just until it comes together. Pat it into a 1-inch-thick circle on a parchment-lined baking sheet and cut into 8 wedges. If you like, brush the tops with a little milk (this will make them brown nicely). Pull them apart, spacing them an inch or so from each other on the sheet. Bake for 20 minutes,
or until golden. Makes 8 biscuits.


Rice Grains and Pastas