The Bread Bible and I

The Bread Bible is layed out well. It starts off with a bunch of easy recipes that do not need fermenting. I choose for my first recipe Butter Biscuits. I LOVE biscuits! So I thought it was fitting. To the right is what my biscuits looked like. I think I drank too many McSorley’s Black and Tans! Or I didn’t have any biscuit cutters…

BUTTER BISCUITS

Ingredients:

1. 6 Tablespoons Butter
2. 2 Cups (290 grams) Self-Rising Flour
3. 3 Tablespoons Sugar
4. 2 Large, Hard-boiled Yolks
5. 3/4 cup Heavy Cream

Instructions:

1. Cut butter into small cubes and chill in freezer
2. Preheat oven to 400 degrees F and place pizza stone on middle rack
3. Sift together flour and sugar together into large bowl
4. Add chilled butter cubes to flour/sugar mixture and blend with hands until mixture resembles course cornmeal
5. Add cream and work with hands to form dough
6. Knead dough just until combined and roll out to inch thick
7. Cut biscuits
8. Place biscuits onto pizza stone and cook for 5 minutes
9. Lower oven temperature to 375 degrees F and bake until golden brown

Once cooled enough to touch I cracked one open (they were dryer than I was expecting) and slathered it with butter. They are amazing! I love warm biscuits; I just wish the recipe didn’t require so much work that they are not a feasible morning batter.

I recommend these biscuit cutters!

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