Whew! Many cups of flour were harmed in the creation of this recipe, despite its incredible simplicity. But that's just because I didn't keep a log book! You would think I don't know how to do research.
Pre-heat the oven and a pan of some kind (I use cast iron as always!) to 400 F (200 C). Cut 3 tbsp butter into 1 cup of flour, 1.5 tsp double acting
baking powder, and a large pinch each of sugar and salt. Mix in milk, a bit at a time, until the ball of dough just barely cleans the sides of the bowl. Knead the dough a few times on a floured board or counter.
Cut the dough into six parts (I roll the dough into a 5-inch-long cylinder and cut it into six slices, but it is traditional to roll the dough flat and cut it with a cookie cutter—is that rocket science?). Bake in the pan for about 25 or 30 mins or until starting to brown on top.
p.s. In making this recipe, I realized that biscuits form a continuum with dumplings, no?
ReplyDeleteDo you mean drop dumplings or baked turnover-style dumplings?
ReplyDeleteThere is also an empirical relationship between biscuits and scones.
As in "dumplings, chicken and"? I agree that baked, this preparation makes biscuits and boiled, it makes dumplings. Now, boil balls of this stuff in maple syrup and you've got a traditional Quebec dessert called "des grandpères". "What are we having for dessert?" "Grandpa." "Hooray!"
ReplyDeleteIsn't this blog your research log?
ReplyDelete