![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Cobbled Together
This week's Resolution Recipe: Small-Batch Biscuits.
"With just five ingredients and ten minutes of prep time, you can have two golden, tender biscuits ready in time for breakfast."
America's Test Kitchen delved into making fruit cobbler some time ago - their conclusion was that it is impossible to get a consistent bake on the biscuit topping when it is on the fruit; the underside always is doughy. (Confirmed with experience, although I usually don't mind.) Their suggestion was to make deconstructed cobbler, with baked fruit cooked separately and topped with a biscuit. That's what we did here - we each had a small Pyrex pan of cooked apricot/sugar/cinnamon, with a split biscuit on top. It was lovely... but I will take apricot cobbler in pretty much any form during the season.
120 g white flour
13 g sugar
1 1/4 tsp baking powder
pinch salt
152 g cream, plus more for brushing
Use a flexible spatula to stir together the dry ingredients. Add the cream and stir; the dough may seem wet initially, but continue to mix until a cohesive dough forms, gathering it together with your hands if necessary.
Transfer to a lightly floured surface and gently pat out to a 3x5.5" rectangle, about 1" thick. Make the sides as straight as you can. Trim about 1/4" off all four edges of the rectangle, leaving a rectangle about 2.5x5". Gather the dough scraps together and pat them into a 2.5x5" rectangle, about 1/4-1/2" thick. Bruch the top of the dough-scrap rectangle with cream, then stack the trimmed rectangle on top, pressing gently to adhere. You now should have a double-stacked rectangle about 1.5" thick. Place the stacked rectangle on a small baking tray lined with parchment and freeze, uncovered, for 20 minutes.
Heat the toaster oven to 425°. Remove the dough from the freezer and cut in half crosswise to make two 2.5" squares. Arrange the biscuits on the baking tray with 3" of space in between them, then brush the tops with cream. Bake for 18-22 minutes, until the tops are golden brown and the interior no longer looks wet. Tent with foil partway through if needed (it was) to prevent over-browning; the biscuits need at least 18 minutes baking to set. Cool slightly before serving.
What worked: Similar, but not identical, to Flaking Responsibly from a while back. Having a biscuit for each of us solves the issue of making a regular batch of biscuits and then eating all of them.
What didn't: I forgot to brush the tops with cream. I am not sure if this significantly affected the outcome.
Will I make it again? Sure. This might be a nice Saturday breakfast with a scrambled egg and maybe a breakfast sausage, or maybe making a breakfast sandwich.
"With just five ingredients and ten minutes of prep time, you can have two golden, tender biscuits ready in time for breakfast."
America's Test Kitchen delved into making fruit cobbler some time ago - their conclusion was that it is impossible to get a consistent bake on the biscuit topping when it is on the fruit; the underside always is doughy. (Confirmed with experience, although I usually don't mind.) Their suggestion was to make deconstructed cobbler, with baked fruit cooked separately and topped with a biscuit. That's what we did here - we each had a small Pyrex pan of cooked apricot/sugar/cinnamon, with a split biscuit on top. It was lovely... but I will take apricot cobbler in pretty much any form during the season.
120 g white flour
13 g sugar
1 1/4 tsp baking powder
pinch salt
152 g cream, plus more for brushing
Use a flexible spatula to stir together the dry ingredients. Add the cream and stir; the dough may seem wet initially, but continue to mix until a cohesive dough forms, gathering it together with your hands if necessary.
Transfer to a lightly floured surface and gently pat out to a 3x5.5" rectangle, about 1" thick. Make the sides as straight as you can. Trim about 1/4" off all four edges of the rectangle, leaving a rectangle about 2.5x5". Gather the dough scraps together and pat them into a 2.5x5" rectangle, about 1/4-1/2" thick. Bruch the top of the dough-scrap rectangle with cream, then stack the trimmed rectangle on top, pressing gently to adhere. You now should have a double-stacked rectangle about 1.5" thick. Place the stacked rectangle on a small baking tray lined with parchment and freeze, uncovered, for 20 minutes.
Heat the toaster oven to 425°. Remove the dough from the freezer and cut in half crosswise to make two 2.5" squares. Arrange the biscuits on the baking tray with 3" of space in between them, then brush the tops with cream. Bake for 18-22 minutes, until the tops are golden brown and the interior no longer looks wet. Tent with foil partway through if needed (it was) to prevent over-browning; the biscuits need at least 18 minutes baking to set. Cool slightly before serving.
What worked: Similar, but not identical, to Flaking Responsibly from a while back. Having a biscuit for each of us solves the issue of making a regular batch of biscuits and then eating all of them.
What didn't: I forgot to brush the tops with cream. I am not sure if this significantly affected the outcome.
Will I make it again? Sure. This might be a nice Saturday breakfast with a scrambled egg and maybe a breakfast sausage, or maybe making a breakfast sandwich.