Tags: baking, biscuits, breakfast
…or something like that. I had intended to make Buttermilk Biscuits. I had followed the recipe…it said it was “basic.” I had been having such good luck with scones recently that I thought biscuits would come out of the oven. I’m pretty sure that, while what came out was delicious, it was technically not a biscuit. It was something more bready, with a bottom that had essentially fried in its own butter on the baking sheet. More English muffiny maybe. Whatever happened, this little breakfast roll was great with homemade jam…both apricot and concord grape. I’ll have to try again for proper biscuits though.
Tags: baking, breakfast, scones
It’s steamy hot out…hot and gross…but these Cream Scones were sooo worth turning the oven on for. Butter and cream…they are a combo to be reckoned with. I don’t know how two things that are so rich can make something that is so light, crumbly and almost melt-in-your-mouth, but there you have it. I’ll be making these again when it’s cooler out and I can stand a proper cuppa to go along with them.
After many attempts at scones and biscuits that wound up looking annoyingly like pancakes (sad!), I think that with my last few batches, I’ve finally gotten it down. I already told you all this stuff with the last one, but….now I grate my cold butter, and then pop it into the freezer while I assemble my dry ingredients. Then I just give a quick, fingertippy toss of the butter and dry stuff. I find that this way, I don’t have to do as much rubbing and working to get the two incorporated. Also, I pat the scones out a little fatter than Dorie says to ensure a tall rise (which I don’t think the angle on this photo shows, but I assure you, they were nice and high). Of course I get one or two fewer scones per batch, but that’s fine by me.
I skipped the currants here (I didn’t have any), but they aren’t really necessary anyway…especially when there’s jam. Also not strictly necessary (but crazy delicious!), one of my favorite things about British-style tea service is the thick cream you spread on along with jam. I found some of that Luxury Clotted Cream in a local shop, and shelled out for it in anticipation of these guys.
Tags: baking, breakfast, scones
I think I have finally found my scone mojo. Maybe I shouldn’t speak too soon, but these Oatmeal Nutmeg Scones are the second batch to come out just as I’d hoped (now I need to revisit the Apple Cheddar ones to see if I can get something with a bit more height). My two scone “secrets” (although I wouldn’t be surprised if these aren’t secrets at all, but just things I took forever to catch on to!)…first, I grate the cold butter into the dry ingredients. I find that this way, I don’t have to do as much rubbing and working to get the two incorporated…just toss the butter around a bit with my fingertips. Second, I pat the scones out a little fatter than I used to. Tricky, right? Of course I don’t get as many per batch, but that’s fine by me.
Yes, these scones have oatmeal in them, but they have a load of butter as well, so I’d be lying to you if I said they were a healthy breakfast. I did try to up the whole-graininess a bit by swapping 2/3 cup of the AP flour for whole wheat pastry flour. They are really hearty and good…only as sweet as they need to be and no more, which I appreciate in the morning…espeically when I’m slathering jam all over them anyway.
Tags: baking, biscuits, breakfast
The weekend before last, my husband and I managed to briefly (or should I say too briefly) escape Brooklyn to meet up with my parents in Santa Fe. Lots of sun during the day, lots of stars out at night (wow–I forget how breathtaking a sky full of stars is), lots of enchiladas and tamales. On Saturday, I insisted that we go to the Santa Fe Farmers’ Market to pick up some edible souvenirs. In my suitcase, I brought back chile powder, honey and a bag of blue cornmeal. Thankfully no glass broke and no bags burst…I would have had quite a mess!
That blue cornmeal is what gives the funky color to my Maple-Cornmeal Drop Biscuits. These were easy to make for breakfast…even half asleep, like I was. No rolling or cutting required, although I do think using an ice cream scoop to portion the sticky dough makes things easier than messy spoons. And you can make bigger, rounder biscuits that way, too! They are slightly sweet and have that nice little gritty corn crunch, especially on their crispy tops. They were delish with strawberry jam (mine was NYC-made), and I’m sure would have been just as tasty with yellow cornmeal as with blue.
A warm scone and a hot cup of coffee (and a giant bowl of fruit salad!) sounds great to me on a chilly morning. Good call on the Toasted Almond Scones, Mike! These scones, with their trifecta of almond flavor (ground, chopped and extract), sounded so appealing to me that instead of making my usual half-batch, I went nuts and did a whole thing. Freezer food is oh-so conveinent.
I haven’t had the best luck getting my scones and biscuits to rise mightily (in fact, some could be mistaken for pancakes), so I patted these out a little bigger and fatter than Dorie suggests. As a result, I didn’t get the full twelve the recipe yields, but I did get my most successful batch of scones to date! Flaky and tall. These are sooo much better than the coffee shop variety. They are barely sweet, and we ate ours with blueberry jam.
If I’ve learned anything from this week’s TWD, it’s that I make lousy biscuits. Well, let me clear that up…these Sweet Cream Biscuits (chosen by Melissa of Love At First Bite for TWD) tasted good, especially topped with some homemade strawberry-vanilla bean smoosh, but they were not the high, flaky biscuits of my dreams. Overworking must have been the culprit, although after seven years of baking professionally, I like to think that I know when to stop.
But I won’t let you get me down, biscuits. No, no…I will master you yet. You just wait and see.
These biscuits have a bit of brown sugar in them, but I wouldn’t really call them sweet (although maybe that’s because I didn’t use the canned sweet potatoes in syrup that the recipe calls for…I used a unsweetened organic mashed purée instead). They’re just as tasty with turkey bacon and eggs as they are slathered with maple butter. Trust me on the bacon and egg thing…this little sandwich was one of the tastiest breakfasts I’ve made in awhile…if you are a fellow HP addict, don’t forget to bring the bottle to the table!
These are the last treats baked in the oven of my old apartment (sniff). Karina of The Floured Apron has chosen Dorie’s Apple Cheddar Scones for TWD this week. If it weren’t for the group, I probably wouldn’t have made this recipe. Not that doesn’t sound good to me, it actually sounds quite good, but I just know I wouldn’t have gotten around to it. I’m so glad I got the push I needed, because I thought they were fantastic!
Apples and cheddar cheese are a classic combination. I used to think it was a southern thing…then I thought it was a New England thing. I have no idea what kind of thing it is now, except for a good thing. This recipe calls for dried apples, which hold their form well in the scones, and grated cheddar (I used white), which melts into the background. The dried fruit and cheddar cheese, along with apple juice, make for a slightly sweet and salty combo that I love. Cornmeal in the dough makes them bake up golden and gives them texture. If I make them again, I’ll either scoop out the sticky dough in rounds or pat it out a bit fatter, but that’s purely for looks. I served mine with a little honey butter on the side–tasty!
Sorry to keep this so short, but as I write this, I’m still in the midst of packing. A big thanks to Karina for this week’s pick! My internet connection may be down for several days due to the move, so I might not be able to check out the TWD blogroll myself this week, but you should! And check out Baking: From My Home to Yours by Dorie Greenspan or Karina’s post for the recipe for these Apple Cheddar Scones.
I will fess up and tell you off the bat that I made these twice. The first time around, they were truly delicious, but they didn’t come out the way I thought they were meant to. Dorie described them as ‘high’ and ‘flaky,’ but mine didn’t rise much at all (surprising, given the large amount of leavener in the recipe), and while very tender, I wouldn’t have said they were flaky. Also, my photos of that batch were so blah-looking, I didn’t want to put them up. I still don’t like this photo either. What can I say…I am a perfectionist who never attains perfection. How frustrating to be me!!
The second time around, I followed a good suggestion made by Lemon Tartlet Leigh to grate my butter into the dry ingredients rather than try to cut in larger pieces. Then you can just toss the grated bits to coat and don’t run the risk of over-working the dough. I am usually pretty sensitive to over-working, but maybe I did on my first attempt, who knows. I’d say the second batch did rise a bit higher than the first, but I was expecting them to double in height or something, and they certainly didn’t. The only way I can put it is that they seemed more like scones than biscuits. That being said, they made darn fine scones (pecans and brown sugar are a great combo), and I’d certainly make them again, again…if that makes sense.
If you read the recipe in the book Baking: From My Home to Yours by Dorie Greenspan, or here on eat me, delicious, you’ll notice that Dorie calls for cutting the biscuits into two-inch rounds. I cut mine into larger squares, so there was no waste. Also two inches is tiny…I could eat like five of those. And if you’re wondering what that crazy red stuff is on my scones, it’s cranberry honey, which I received in the last go-round of Blogging by Mail.
Did anyone achieve high and mighty pecan sour cream biscuits this week? I dunno. Join me at the Tuesdays with Dorie site to view the blogroll!