Flaky Biscuits
16 BISCUITS
Ingredients:
2 cups All-purpose flour
1 tablespoon Baking powder
3/4teaspoon Salt
5 tablespoons Unsalted butter, chilled, cut into 1/4-inch (.6 cm) cubes
3 tablespoons Vegetable shortening or lard, chilled
2 tablespoons Unsalted butter, melted
3/4 cup Milk, cold
Method:
Adjust oven rack to center position. Preheat the oven to 450°F (225°C).
Mix first 3 ingredients in a large bowl or the work bowl of a food processor fitted with steel blade. Add the chilled butter; with your fingertips, a pastry blender, 2 knives, or steel blade of a food processor, mix, cut, or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal. (Transfer food processor mixture to a large bowl.)
Stir in the milk with a rubber spatula or fork until dry ingredients are just moistened. Let dough rest for 1 minute, then transfer it to a well-floured work surface.
Roll the dough into a rough 6 x 10 inch (15 x 25 cm) rectangle.With the long edge of the dough facing you, fold in both short ends of the dough so that they meet in the center; then fold the dough in half by width, forming a package of dough 4 layers thick. Once again, roll the dough into a 6 x 10 inch (15 x 25 cm) rectangle 1/2 inch (1.2 cm) thick.
Using a lightly greased and floured 2-inch (5 cm) cutter, stamp, with one decisive punch per round, 4 rows of 3 dough rounds, cutting them close together to generate as few scraps as possible. Dip cutter into flour before each new cut. Push the scraps of dough together so that their edges join; firmly pinch the edges with fingertips to make a partial seal. Pat the dough into small rectangle, fold it as before, and re-roll 1/2 inch (1.2 cm) thick. Cut out 3 or 4 more biscuits.
Place dough rounds 11/2 inches (3.8 cm) apart on an ungreased baking sheet; brush dough tops with melted butter or milk. (May be covered with plastic wrap and refrigerated up to 3 hours.)
Bake until biscuits are lightly browned, 10 to 12 minutes. Serve immediately.
Cheddar Biscuits:
Decrease the butter called for in Fluffy Biscuits to 5 tablespoons (21/2 ounces, 70 g), or that in Flaky Biscuits to 3 tablespoons (1 1/2 ounces, 42 ml).After the fat has been cut or processed into the flour, add 1 cup (235 ml) shredded extra-sharp Cheddar cheese; toss lightly, then stir in liquid.
Herb Biscuits:
Make Fluffy Biscuits, adding 3 tablespoons (9 g) minced parsley or 2 tablespoons (6 g) parsley and 1 tablespoon (3 g) of either minced fresh tarragon or dill after the fat has been cut or processed into the flour. Split these and use them as a base for rich scrambled eggs or creamed chicken or seafood, or serve them as biscuits plain and simple.
Strawberry Shortcake:
Follow the directions for Flaky Biscuits, but increase the butter to (4 ounces, 112 ml) and the shortening to 1/4 cup (2 ounces, 56 ml).With a 3-inch (7.6 cm) cutter, stamp out 8 dough rounds. Brush tops with melted butter and sprinkle with about 1 tablespoon (1/2 ounce, 15 g) sugar.Toss 1 quart (1 l) hulled and sliced strawberries with 1/4 cup (2 ounces, 55 g) sugar. Let stand at room temperature for about 30 minutes. Split shortcakes in half and spread with a bit of unsalted butter. Arrange bottoms on plates, cover with berries, and replace the tops.Top with 2 to 3 tablespoons (28–42 ml) of heavy cream.
POPOVERS:
Popovers seem like magic. Made from a simple, thin batter of eggs, flour, milk, and melted butter, they pop up in the oven to triple their original height with no help from leavening of any sort. This amazing feat is the result of two factors; a hot oven and a pan that is deeper than it is wide, which causes the steam released during baking to make a giant bubble. The steam is contained by a structure created by the starches and proteins in the batter. The ideal popover pops up high with a thin, crusty exterior and a relatively dry interior with threads of custardy dough.
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