As the biscuit experiment continues, I think we may have found one that we both agree on. This biscuit rolled thick, is dry but not overly so, and would go great with gravy or a sauce. We actually ate it with soup and it complemented the soup nicely. The biscuit rose well and held up very well as a sandwich. It did not crumble once bitten into like many dry biscuits. On my egg and cheese sandwich the exterior of the biscuit added a bit of a crunch which nicely complemented the very soft texture of the egg and cheese. In sandwich form, dryness also wasn't as much a factor as compared to eating the biscuit with no other topping or filling. Next time, I need to remember to brush the tops with melted butter. Perhaps this would add some flavor to the biscuit.
The Mister said this recipe is definitely a keeper and one he would like to have again for his biscuit sandwiches.
Flaky Biscuits
From Southern Living 1984 Annual Recipes, Page 228
2 cups all purpose flour
1 TBSP baking powder
1/2 tsp salt
2/3 cup milk (the recipe calls for skim, I used whole)
1/4 cup vegetable oil
Combine ingredients until moistened, then knead dough. I had to add a little bit of water to get these to knead smoothly. I rolled these thick, about 3/4 inch and cut them with a three inch biscuit cutter. Bake at 450 degrees for about 10 minutes or until tops are browned.
No comments:
Post a Comment