Popular Breakfast Recipe
The second recipe that I am going to share as part of this baking marathon is the Buttermilk Biscuits, the bread based one which is quite popular in the North American Continent. Biscuits and gravy is a popular breakfast recipe, and you can find this combo in all the breakfast joints. I took advantage of this baking marathon and explored and tried all different flours. I prepared this recipe using Self-Rising Flour and it is eggless too. :-)
History of Biscuits
Before getting into the recipe, I wanted to share my findings of the biscuits. The first thing that comes to my mind when I hear biscuit is either Britannia milk biscuits or Parle G., But I am referring the bread based ones also as biscuits? How is that possible? The term is applied to two distinct products. The North American type one is typically the soft /quick bread whereas the other one is the hard type which is popular in Europe and in India too. I learned from this wiki article that these soft biscuits were popular in Scotland and Guernsey too and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out. Interesting huh? I am not sure if I should say that these biscuits are from Scotland or US or Canada. As I have one more recipe coming down the road from the US, I decided to go with either Scotland or Canada. ;-) ;-)
What Is Self-Rising Flour?
Now back to the recipe and ingredients. So what’s self-rising flour? Self–rising flour is a combination of all-purpose flour, baking powder, and salt. Err it’s typically prepared by combining of 1 cup of all-purpose flour and 1.5 teaspoons baking powder and ¼ teaspoon fine salt. And it’s as simple as that. So I followed the recipe which was on the gold medal flour cover. Also, I tried the vegetable shortening for this recipe instead of butter. Vegetable shortening underwent a lot of controversies regarding the trans-fat content, but as always too much of anything is good for nothing. As I wasn’t planning to use it regularly, I went ahead and used for this recipe. In fact, the ingredients reminded me of the Malabar Parotta ingredients. Err these biscuits are the baked version of our Parotta. ;-)
Recap from the previous marathons:
2015 | Day 12 – Eggless Sponge Cake 2016 | Day 12 – Beetroot Curry 2017 | Day 12 – B | Buttermilk Biscuits
Buttermilk Biscuits Recipe
Ingredients:
Self Rising Flour (I used Gold Medal brand) – 2.5 cups + 2 Tbsps for dusting Sugar – 2 tsps Vegetable Shortening – ½ cup Butter Milk – ¾ cup
Steps:
Pre-heat the oven to 450 deg F. In a mixing bowl, sieve the flour and add sugar.
Now add the vegetable shortening and mix until the mixture is crumbly.
At this stage slowly stir in buttermilk and form the dough. On a lightly floured surface, knead dough just until smooth. Now roll the dough like chapati approximately ½ inch thickness. Using a cutting cutter or round bowl, cut the dough out. In a baking tray keep the silicone sheet and place these cut biscuits 1 inch apart.
Finally, bake this for 10 to 12 minutes until they turn brown.
Notes:
If the dough is dry, add 1 or 2 tbsps of buttermilk and if the dough is too wet, add more flour. You can replace vegetable shortening with butter. Also, instead of buttermilk, you can use regular milk or whipped cream. If you are using regular all purpose flour, add in the necessary amount of salt and baking powder.
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📖 Recipe
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75.
