thør
Karhu-er
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They might be a little stale by the time they get back to you.
How do you feel about cranberry oatmeal cookies?
As long as they are made with dried cranberries (craisins).
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As long as they are made with dried cranberries (craisins).
adrina
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Yes. I'm just not a raisin fan so I substitute the craisins in my oatmeal cookies. Good with some chopped peanuts stirred in too. And chocolate chips. Especially the dark ones. That's one lily I will gladly gild.
adrina
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Half Whole Wheat Biscuits, part 1
I dedicate these biscuits to Butters. She's the one that put the biscuit bug in my brain. I woke up wanting biscuits. It's your fault Butters. All yours. 
I don't keep shortening around so I found a recipe for biscuits using butter on line. I felt like a bit more hearty biscuits so I looked for a whole wheat one also - and the one I found used butter.
1/2 cup whole wheat flour
1/2 cup AP flour
2 tsp baking powder
scant 1/2 tsp salt
1/4 cup butter (I goofed, was supposed to be half that - glad I goofed though, worked out well)
1/3 cup buttermilk
400 F @ 15 minutes
Dry ingredients with butter mixed in:
Shaggy dough ready for kneading:
Kneaded, patted into rectangle:
Rolled out, ready to cut (yeah a bit blurry, should have taken two. Oops.):
I dedicate these biscuits to Butters. She's the one that put the biscuit bug in my brain. I woke up wanting biscuits. It's your fault Butters. All yours.
I don't keep shortening around so I found a recipe for biscuits using butter on line. I felt like a bit more hearty biscuits so I looked for a whole wheat one also - and the one I found used butter.
1/2 cup whole wheat flour
1/2 cup AP flour
2 tsp baking powder
scant 1/2 tsp salt
1/4 cup butter (I goofed, was supposed to be half that - glad I goofed though, worked out well)
1/3 cup buttermilk
400 F @ 15 minutes
Dry ingredients with butter mixed in:
Shaggy dough ready for kneading:
Kneaded, patted into rectangle:
Rolled out, ready to cut (yeah a bit blurry, should have taken two. Oops.):
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adrina
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Half Whole Wheat Biscuits, part 2
On the sheet, ready for the oven:
Baked and out of the oven:
Beee-yoootiful bottom:
Breafast!
Don't let the plate fool you. I was a pig. I had three. They were damn good. Didn't have any jam with them though. Jam has 9 grams of added sugar per tablespoon. I had them with butter or fresh fruit bites. I'll save my sugar for chocolate or something.
Thanks Butters.
On the sheet, ready for the oven:
Baked and out of the oven:
Beee-yoootiful bottom:
Breafast!
Don't let the plate fool you. I was a pig. I had three. They were damn good. Didn't have any jam with them though. Jam has 9 grams of added sugar per tablespoon.
I had them with butter or fresh fruit bites. I'll save my sugar for chocolate or something.Thanks Butters.
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butters
High on a Hill
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On the sheet, ready for the oven:
Baked and out of the oven:
Beee-yoootiful bottom:
Breafast!
Don't let the plate fool you. I was a pig. I had three. They were damn good. Didn't have any jam with them though. Jam has 9 grams of added sugar per tablespoon.
Thanks Butters.
ha! awesome. yes, it's all my fault
H took a pic of my non-raised biscuits so i can post them later, but i found some more recipes online too. do you pat your dough out then fold it 5 or 6 times before patting it back to an inch thick ready for cutting out? his ma'am doesn't do that, so i wondered if it's a usual thing?
adrina
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ha! awesome. yes, it's all my fault
H took a pic of my non-raised biscuits so i can post them later, but i found some more recipes online too. do you pat your dough out then fold it 5 or 6 times before patting it back to an inch thick ready for cutting out? his ma'am doesn't do that, so i wondered if it's a usual thing?
I try to handle biscuit dough as absolutely little as possible. The 2nd pic - the dumped out of the bowl glob - is how it starts. I just sprinkle it with a bit of flour and start to knead from there. It's a bit messy, but you can't tell when they come out of the oven.
Also as you can see, I don't bother to do round biscuits because if you want to use all the dough you have to handle it again to reform the dough and roll it back out. So I just cut it into squares. Easier too.
Thanks for a fine breakfast.
Froya
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I've only used butter to make my biscuits. Shortening is rarely in the house, because it's not something I use for much. Someday, I'm going to try lard.
Haven't tried making them with whole wheat flour in the mix before. I'll give that a shot sometime. I've also noticed that using a little more butter than a recipe calls for doesn't hurt.
Haven't tried making them with whole wheat flour in the mix before. I'll give that a shot sometime. I've also noticed that using a little more butter than a recipe calls for doesn't hurt.
adrina
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Thanks!
I've only used butter to make my biscuits. Shortening is rarely in the house, because it's not something I use for much. Someday, I'm going to try lard.
Haven't tried making them with whole wheat flour in the mix before. I'll give that a shot sometime. I've also noticed that using a little more butter than a recipe calls for doesn't hurt.
I don't keep shortening around either - I consider it pretty much evil. A fake food. I did have lard around at one point but they still use hydrogenated fat in it - even if in lesser amounts. I stick to unsalted butter these days.
I liked the half whole wheat. The biscuit felt a bit more substantial. They did take a bit longer to cook than the recipe's stated time of 10-12 minutes and I ended up turning the oven up to 425 for the last few minutes. That seemed to help with the browning on top. When I goofed on the butter, I looked at the flour mix and didn't feel like it was overwhelmed with butter so I just went with it. It worked.
I think this is my new go-to biscuit recipe.
butters
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<<-- for adrina - my biscuits that tasted good but didn't rise, so were dense and crumbly rather than puffy and fluffy
i've been looking at recipes online and they're all so different method-wise: some say pat only, and no suggestion of folding (let alone 5 or 6 times), others have all the turning and even some use rolling pins which yet more still decry as sacrilege!
i realised my main mistake, though; i'd set the oven temp too low, which no doubt was the main reason they came out as they did. i wanna bake some tall puffy ones like the restaurant was serving the other week.
i've been looking at recipes online and they're all so different method-wise: some say pat only, and no suggestion of folding (let alone 5 or 6 times), others have all the turning and even some use rolling pins which yet more still decry as sacrilege!
i realised my main mistake, though; i'd set the oven temp too low, which no doubt was the main reason they came out as they did. i wanna bake some tall puffy ones like the restaurant was serving the other week.
adrina
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Ahhhh now I see this reply. Hahaha... well a little late to the party but better late than never.
Yes a low oven temp will mess things up. Biscuits like over 400 F.
I whisked the dry ingredients so they were well combined, then cut in the butter. I popped the flour/butter mixture in the fridge for about 10 minutes to let the butter re-firm. Then poured in all the buttermilk. I mixed with a rubber scraper just lightly. As you see from the 2nd pic the dough wasn't "combined" or even close to homogeneous. Once on the counter, I did a sprinkle of flour over it and then did about a half dozen folds. I added another small sprinkle of flower and did the last two folds. If you handle it too much or fold it too much then the gluten forms and you lose your flakiness. Gluten is great in yeast breads but not in biscuits or muffins. Then I just patted it into the rectangle and rolled it out to 3/4".
That's my standard method and I haven't F'd up a biscuit yet.
*knocks wood*
Froya
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I don't keep shortening around either - I consider it pretty much evil. A fake food. I did have lard around at one point but they still use hydrogenated fat in it - even if in lesser amounts. I stick to unsalted butter these days.
I liked the half whole wheat. The biscuit felt a bit more substantial. They did take a bit longer to cook than the recipe's stated time of 10-12 minutes and I ended up turning the oven up to 425 for the last few minutes. That seemed to help with the browning on top. When I goofed on the butter, I looked at the flour mix and didn't feel like it was overwhelmed with butter so I just went with it. It worked.
I think this is my new go-to biscuit recipe.
If I happen across some lard at a farmers market (I don't visit nearly often enough), I'd pick some up.
I'm okay with hydrogenated fats, but I stay away from partially hydrogenated.
I read your biscuit method in your reply to butters. Very similar to mine. Starting with cold butter, and letting it chill again to keep it cold. I'll even put the buttermilk in the freezer to chill it a bit, so it helps keep the butter from softening too much while mixing and forming.
I brush a little milk on top of mine for browning.
Now, I want to make some biscuits, too.
Emerson40
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Chilly butter and a hot HOT oven are important.
To help keep the butter cool (especially in the warm summer months), I will leave it as a full block instead of cubing it, put it in the freezer for about 5 to 7 minutes, and then grate it directly into the flour using a box grater that has spent about 20 minutes in the freezer.
To help keep the butter cool (especially in the warm summer months), I will leave it as a full block instead of cubing it, put it in the freezer for about 5 to 7 minutes, and then grate it directly into the flour using a box grater that has spent about 20 minutes in the freezer.
adrina
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If I happen across some lard at a farmers market (I don't visit nearly often enough), I'd pick some up.
I'm okay with hydrogenated fats, but I stay away from partially hydrogenated.
I read your biscuit method in your reply to butters. Very similar to mine. Starting with cold butter, and letting it chill again to keep it cold. I'll even put the buttermilk in the freezer to chill it a bit, so it helps keep the butter from softening too much while mixing and forming.
I brush a little milk on top of mine for browning.
Now, I want to make some biscuits, too.
I learned something new from you. I honestly did not realize that hydrogenated fats were not a source of trans fats - that just partially hydrogenated fats are. So + 20 points to you for that!
Typically the fats I keep around are canola oil, olive oil, unsalted fat, pan spray and bacon grease. (Bacon grease makes an excellent roux for soups and sauces.) I didn't put the milk in the freezer to chill further - that's a good idea really. More chill = more steam = more flaky tender biscuits. I'm going to have to try that next time.
I just had the last biscuit with my dinner. I really do like that half whole wheat recipe. It turns out a nice hearty biscuit.
adrina
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I have a recipe for Hungarian shortbread where you do that for the whole dough - freeze it and then grate it into the pan. It's a bit weird but damn is it good.
Froya
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Neat trick! Will have to remember this one.
I learned something new from you. I honestly did not realize that hydrogenated fats were not a source of trans fats - that just partially hydrogenated fats are. So + 20 points to you for that!
I didn't put the milk in the freezer to chill further - that's a good idea really. More chill = more steam = more flaky tender biscuits. I'm going to have to try that next time.
I just had the last biscuit with my dinner. I really do like that half whole wheat recipe. It turns out a nice hearty biscuit.
Hey, thanks! I needed some more points.
My typical fats are the same as yours, except I also use avocado oil. It's got a high smoke point, so it's great for things like stir fry.
Longnorthman
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Hi from Cumbria
Love the baking. Would it be too much to ask you to move to the UK?
Love the baking. Would it be too much to ask you to move to the UK?
adrina
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Longnorthman
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We could work on that..
adrina
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Puff Pastry 1 of 4
I've felt like making puff pastry for a while now. It really is one of the easiest of all the pastry doughs for me to make. No yeast, no waiting to rise... just lots and lots of rolling. But really, not any less than for croissants. Just more immediate satisfaction from the formation to the baking. Better for impatient people like myself.
The dough, fresh out of the food processor. Just flour, cake flour, salt and ice water. Looks delish, no?
The beginning of the butter. Put the cubes together and beat them into submission. Or at least cohesion.
The beating into submission part. I
my marble rolling pin. Makes quick work of it.
Beaten into submission and cohesion. Ready for the fridge to firm back up so it can be introduced to the dough.
I've felt like making puff pastry for a while now. It really is one of the easiest of all the pastry doughs for me to make. No yeast, no waiting to rise... just lots and lots of rolling.
But really, not any less than for croissants. Just more immediate satisfaction from the formation to the baking. Better for impatient people like myself. The dough, fresh out of the food processor. Just flour, cake flour, salt and ice water. Looks delish, no?
The beginning of the butter. Put the cubes together and beat them into submission. Or at least cohesion.
The beating into submission part. I
my marble rolling pin. Makes quick work of it.Beaten into submission and cohesion. Ready for the fridge to firm back up so it can be introduced to the dough.
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adrina
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Puff Pastry 2 of 4
Time to introduce the dough to the butter. Basically put it in the center, fold the edges of the dough around it like an envelope. Seal and roll.
And roll some more. Two turns complete.
And roll some more. Four turns complete.
Did I say roll some more? I really meant it. Six turns complete. Finished with the rolling and turning. This is where I left it yesterday. Wrapped it and put it in the fridge until this morning. It is ready to use.
Time to introduce the dough to the butter. Basically put it in the center, fold the edges of the dough around it like an envelope. Seal and roll.
And roll some more. Two turns complete.
And roll some more. Four turns complete.
Did I say roll some more? I really meant it. Six turns complete. Finished with the rolling and turning. This is where I left it yesterday. Wrapped it and put it in the fridge until this morning. It is ready to use.
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adrina
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Puff Pastry 3 of 4
This morning, out of the fridge. Rolled flat and split into four batches. I used one this morning. I wrapped the other three and they are happily hanging out in the freezer.
The rewards... this is ready to go into the oven. One of the four batches made the eight pieces.
Out of the oven and setting up.
All of them have pastry cream as a base and some kind of fruit something or another on top of them. This is the blackberry one.
This morning, out of the fridge. Rolled flat and split into four batches. I used one this morning. I wrapped the other three and they are happily hanging out in the freezer.
The rewards... this is ready to go into the oven. One of the four batches made the eight pieces.
Out of the oven and setting up.
All of them have pastry cream as a base and some kind of fruit something or another on top of them. This is the blackberry one.
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