Tarragon Biscuits

August 10th, 2011 § 0 comments § permalink

Makes 15 biscuits

Ingredients

3 cups all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon salt
12 tablespoons butter, cold & cut into cubes
1 ½ cups heavy cream
2 tablespoons orange zest
3 tablespoons fresh orange juice
3 tablespoons fresh tarragon leaves, sliced into thin strips

Directions

Sift together flour, sugar, baking powder, and salt into a large bowl and gently mix. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream, zest, orange juice and tarragon in a measuring cup. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, ¾ to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 6-10 even shapes of your choice, circles, squares, triangles, etc. and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Buttermilk Biscuits

April 23rd, 2011 § 0 comments § permalink

Makes approximately 30

INGREDIENTS

2¼ cups sifted cake flour, or 2 cups sifted all purpose flour, plus more for your work surface and hands
1 tablespoon baking powder
1 tablespoon plus 1 teaspoon sugar
1 teaspoon salt
4 teaspoons cold unsalted butter, cut into several pieces
2 tablespoons cold lard or vegetable shortening, cut into several pieces
¾ cup cold whole or low-fat buttermilk (preferably whole)

DIRECTIONS

Preheat oven to 400°F.

In a medium bowl, mix the dry ingredients thoroughly with a fork. Transfer to a food processor fitted with the chopping blade. Add the butter and lard and pulse the mixture in 2-second increments until the mixture resembles coarse crumbs with a few pea-sized pieces, about 5 pulses. (If you don’t have a food processor, cut the fat into the dry ingredients in a bowl by mashing with a fork, or a pastry blender; it will take about 3 minutes).

Transfer the mixture back to the bowl, pour the buttermilk over it, and mix with the fork for about 1 minute, until the dough just comes together. Turn the dough out onto a floured board, knead with floured fingers once or twice, and pat into a rectangle about 6 by 10 inches and 1 inch thick. Fold the rightmost third of the rectangle over the center third and fold the left third on top. Turn the dough a quarter turn, pat it into a 6 by 10 rectangle, and fold it upon itself in thirds again. Repeat one more time, and then pat the dough into a 6 by 10 rectangle about 1 inch thick.

Using a floured 2-inch biscuit cutter (or an upside-down shot glass), cut the biscuits from the dough (DO NOT TWIST THE CUTTER!). Cut the biscuits with a straight up-and-down motion; twisting will reduce the biscuit’s ability to rise. Place them about 1½ inches apart on an ungreased baking sheet. Bake for 15 to 20 minutes, until the tops just begin to brown.
Serve warm.

Recipe from “The Lee Bros. Southern Cookbook”

Dried Strawberry Basil Buttermilk Biscuits

April 19th, 2011 § 0 comments § permalink

Makes 6 biscuits

Ingredients

3 cups all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon salt
12 tablespoons butter, cold and cut into cubes
1 ½ cups heavy cream
2 tablespoons orange zest
3 tablespoons orange juice, freshly squeezed
3 tablespoons fresh basil leaves, sliced into thin strips
½ cup sweet vanilla dried strawberries

Directions

Sift together flour, sugar, baking powder, and salt into a large bowl, and gently mix. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream, zest, orange juice and basil in a measuring cup. Make a well in the center of the flour, and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Preheat the oven to 425°F.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, ¾ to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic, and chill for 20 minutes in the refrigerator. Remove the dough from refrigerator. Cut the dough into even shapes of your choice- circles, squares, triangles and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Strawberry Shortcake With Orange-Basil Biscuits and Sweet Pesto Cream

June 2nd, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For the Strawberry Filling…

3 cups strawberries, de-stemmed and sliced thick
½ cup turbinado sugar
2 tablespoons orange zest
2 tablespoons fresh orange juice
2 tablespoons fresh basil leaves, chopped fine

PREPARATION

Place all ingredients in a medium mixing bowl and gently stir.  Let soak for at least 30 minutes.

For the Orange Basil Biscuits…

INGREDIENTS

3 cups all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon salt
12 tablespoons butter, cold & cut into cubes
1 ½ cups heavy cream
2 tablespoons orange zest
3 tablespoons fresh orange juice
3 tablespoons fresh basil leaves, sliced into thin strips

PREPARATION

Sift together flour, sugar, baking powder, and salt into a large bowl and gently mix.  Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream, zest, orange juice and basil in a measuring cup. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, ¾ to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 6-10 even shapes of your choice, circles, squares, triangles, etc. and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

For the Pesto Sweet Cream…

INGREDIENTS

¼ cup fresh basil leaves
½ cup heavy cream
1-2 tablespoons sugar

PREPARATION

In a blender or with a hand held food processor, blend all ingredients until smooth, strain mixture with cheesecloth for fine pesto cream or use as is for a chunky, denser sweet cream.

To assemble biscuits…

Slice baked biscuits in half, spoon strawberry mixture on one half, cover with other half and drizzle with sweet pesto cream.

Where Am I?

You are currently browsing entries tagged with biscuits at Recipes.