Flavoured American biscuit.
First time tried these biscuits and love the texture and taste. So tried again with lightly flavoured with Italian herbs. You can enjoy these savoury biscuits with jam or gravy.
A biscuit in the United States and parts of Canada, is a variety of small baked goods with a firm browned crust and a soft interior. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast. They are similar to British scones or the bannock from the Shetland Isles.
Biscuits, soda breads, and cornbread, among others, are often referred to collectively as “quick breads,” to indicate that they do not need time to rise before baking.
First time I saw these biscuits in a food group. And tempted to try it. Thanks to Pat Clark Royalty, Nathalie Dupree and Rosie Dore for the great help. You introduced me to these delicious biscuits. Everyone in my family loved these.
Adopted the recipe from Geniuskitchen.com
Recipe is very easy and simple. Refined flour is used in it. But next time I will try with whole wheat flour. I have made these with lightly flavoured. If you like you can increase the amount of herbs for strong flavour. See notes for it.
All purpose flour or maida – 2 cup
Baking soda – 1/4 teaspoon
Baking powder – 1 tablespoon
Salt – 1 teaspoon
Unsalted butter – 6 tablespoon, chilled
Butter milk – 1 cup
Garlic powder – 1 teaspoon
Origano – 2 teaspoon
Red chilli flakes – 1/2 teaspoon
1. Preheat your oven at 180°.
2. Combine all purpose flour, salt, baking soda, baking powder, garlic powder, origano and red chilli flakes in a bowl.
3. Cut the butter into chunks and mix it into the flour with your fingers until it resembles course meal.
If using a food processor, just pulse a few times until this consistency is achieved.
4. Add the buttermilk and mix just to combined.
If you feel the mixture dry add a bit more buttermilk. It should be very wet.
5. Turn the dough out onto a floured board.
6. Pat very gently. (according to original recipe it should not be rolled with a rolling pin) but I have used rolling pin. Next time I will follow as directed in the original recipe. Pat or roll the dough out until it’s about 1/2″ thick. Better don’t use rolling pin.
7. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
8. Use a round cutter to cut into rounds.
Don’t twist, cut the biscuits directly down.
9. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
10. Place the biscuits on a cookie sheet, if you like soft sides, put them touching each other.
If you like crusty sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
11. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not overbake.
1. Handle the dough gently. Don’t knead much.
If you have food processor you can use it.
2. If you want fresh biscuits you can cut the dough and place on a cookie sheet and freeze. Bake for 20 minutes when required.
3. Now I am copy pasting the words as Pat Clark Royalty directed to make these –
Remember: cut to pea like consistency. Pat to oblong. Fold into thirds. Pat again. Fold again. Cut biscuits directly down. Don’t twist the cutter. Done. Don’t make too thin.
Leftover: split, butter, cut side down in hot pan to brown.
Thanks again for these useful tips.
4. If you don’t have buttermilk mix 3/4 cup curd and 1/4 cup water or mix 1 tablespoon vinegar or lemon juice in 1 cup milk, keep aside for 5 – 10 minutes to get the perfect buttermilk.
5. If you want strong flavour use 2 teaspoon garlic powder and 1 tablespoon origano. Add chilli flakes according to your taste.
6. My Indian readers if you make the dough soft and smooth not wet and roll out thin then it will be just like khasta mathri like snack. You can try if you like.
Get the original recipe here.
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