| Author |
Message |
    
Lilybeetle
| | Posted on Friday, March 04, 2005 - 10:14 pm EST : |   
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I was watching a cooking show the other day (yes, we finally have the food network). Saw a chef that I think I recognized as the "Inn Chef" from a program I watched a long time ago - but that was not the name of this show. Anyway I was so surprised - I saw him do something that I have been doing for years and I have never seen anyone else do it. He was making baking powder biscuits and he used the cheese grater and grated frozen butter into the dry ingredients. The few times I have made biscuits when people are in my kitchen they say they also have never seen this.
I think these are the best and must be very close to the ones in the Joy of Cooking. I have not used a recipe for years - but the JOC was the one that I started off with.
3 1/2 cup flour
7 teaspoon baking powder
1 teaspoon salt
Grate in a generous 1/4 lb of frozen butter. Mix into dry ingredients. Make a well. Add 1 1/2 cups milk, mixing with a fork until the dough forms a ball. Knead a couple of times and roll out and cut with a biscuit cutter.
Bake at 450 for 12 - 15 min.
I make these for the boys on school mornings. They love them with butter and (corn syrup - yuck). Even when they are served with a hearty stew or soup - the corn syrup comes out. Must be a comfort thing.
Does any one else have any trade tricks to share?
Lilybeetle
- Ontario,
Zone "4B"
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Monique
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| | Posted on Friday, March 04, 2005 - 10:25 pm EST : |
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Marcy Goldman makes her pie crusts (some) by grating frozen butter and that's where I learned this technique..
My biscuits are not great so I will try yours:)
Would they be good in the Barefoot Contessa's Chicken Stew?
Hmmm..Tips and tricks..
I often buy frozen pastry dough..but not in a package.. fresh like home made but all done..
I grate frozen cheese:)
When making a few apple dishes..I use this:
I like making my own vanilla sugar..Sugar and a split vanilla bean:)
Let's think about this:)
Monique Quebec Zone 5 |
Monique
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| | Posted on Friday, March 04, 2005 - 10:33 pm EST : |
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PS Here is a link to Marcie Goldman's recipes..they always turn out:)
http://www.betterbaking.com/main.php
Monique Quebec Zone 5 |
Rosemary
My Weather
| | Posted on Friday, March 04, 2005 - 11:58 pm EST : |
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I love those peeler/corers/slicers for making lots of apple pies.
The one I have is a bit different but does the same thing:
http://www.applesource.com/peeler.html
Rosemary
- CT,
Zone "5"
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Monique
My Favorite Photo
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| | Posted on Saturday, March 05, 2005 - 10:53 am EST : |
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Ro..That's the one I gave Caroline for her bday..it does potatoes too.I bet the curls would be great fried:)
There's a place in Mtl called Mr Steer..that's how thr fries are.
Monique Quebec Zone 5 |
Lilybeetle
| | Posted on Saturday, March 05, 2005 - 11:59 am EST : |
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Well I know what my pie helper is getting for an Easter present. Yes, the biscuits would be good on top of a stew - I have also used them on top of chicken pot pies etc. But the boys like them best for breakfast.
Lilybeetle
- Ontario,
Zone "4B"
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Susanq
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| | Posted on Saturday, March 05, 2005 - 01:10 pm EST : |
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What a great tip, Kim. I had never heard of grating in
frozen butter before. No more pastry cutter!
Speaking of grating, here's the only tool I use now for
mincing garlic, ginger and zesting lemons or grating cheese:
(I have the forth one from the left - I love it!)
http://www.microplane.com/40000.shtml
SusanQ - Zone 4b-5b Wisconsin |
Monique
My Favorite Photo
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| | Posted on Saturday, March 05, 2005 - 02:11 pm EST : |
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I use those too S..but also my mom's old ..Oh I'll take a pic and show you:) and the lemon zester:)
Monique Quebec Zone 5 |
