When I've made biscuits in the past, which is a rarity, I did the lazy Dan thing and made the spoon drop versions. Because, who has time to roll out dough and cut circles?
That, and I've never gotten around to purchasing round pastry cutters. I've also been a little intimidated about rolling dough to an exact thickness. (Yeah, I've got weird cooking phobias.)
With lots of free time, a little ingenuity and a tape measure, I took a deep breath as I faced this strange fear.
The results were tasty, but tiny, biscuits that left me questioning if I'd done something wrong.
Baking Powder Biscuits
Servings: 12-15
2¼ cups flour
3 teaspoons baking powder
½ teaspoon salt
½ cup shortening
1 cup milk
Heat oven to 450 F.
In large bowl combine flour, baking powder and salt.
Using fork or pastry blender, cut shortening into flour mixture until consistency of coarse meal.
Add milk, stir with fork until mixture leaves sides of bowl and forms a soft, moist dough.
On floured surface, toss until no longer sticky. Roll to ½-inch thick, and cut with 2-inch floured cutter.
Place on ungreased cookie sheet. Bake 8 to 12 minutes or until golden brown.
Serve warm.
(Recipe from Kroger)
TASTING NOTES: Before I get to the tasting, there's the matter of size. I measured the glassware I used to cut the biscuits and thickness of the dough I rolled out and got 40 mini biscuits, or as Mrs. Higgins Eats dubbed them: super cute biscuits. Tastewise, they're biscuits. Nothing spectacular, but served warm with pat of butter melting into the doughy center is comforting.
EQUIPMENT: Mixing bowl, fork, 2-3 measuring cups, 2 measuring spoons, floured surface, rolling pin, biscuit cutter and baking sheet. Add a spatula if you're not brave enough to remove biscuits with fingers.
PRACTICALITY RATING: 6. Short ingredient list of common kitchen staples is a good start. Instructions to mix dough together with the same fork used in the previous step is appreciated by anyone who wants to keep dirty dishes to a minimum. A couple of factors raise the score. Cutting in the shortening by hand requires patience and isn't an everyday skill like chopping or stirring. Plus, there's the judgment call of when the mixture has achieved "coarse meal" status. There's also the matter of rolling dough out to a consistent ½-inch thickness.
HACKS/INSIGHTS: Lacking a biscuit cutter, I used a tape measure to find a glass with a 2-inch opening. It was a tasting glass from a Dells Rare Barrel Affair beer festival. (As if I needed another reason to drink local.)
My tiny inner chef warned these biscuits weren't going to measure up to those coming from canisters of refrigerated dough. Tiny inner chef was right about the size. Of course, that's easily fixed with a larger biscuit cutter and rolling out dough to ¾- or 1-inch thickness.
Then my tiny inner chef screamed that I should follow the Higgins Eats house rule to spray everything. A rule developed after many stuck on messes from instructions to use an ungreased pan. This time, tiny inner chef was wrong; the biscuits didn't stick.
Take the serve warm instruction seriously as the culinary enjoyment drops off as these biscuits cool. Heat leftover biscuits in the microwave for about 10 seconds before eating.
Overall, it is easier to pop a canister of refrigerated dough and parse out biscuits on baking sheets than making these from scratch. However, if you want biscuits with dinner but don't want to risk a grocery store run for a fresh canister, there's a good chance the ingredients needed to make these are in your fridge and pantry.
Plus, who can resist the cuteness of mini biscuits?
ABOUT THIS SERIES: I test recipes found on food packages in my very average kitchen with my moderately above average cooking talent and meh presentation skills. I'll provide some insights and basic cooking tips. If you don't find these stories useful, hopefully you find them entertaining.
More: Yes, you can use a jar of Pace Picante sauce to make sloppy Joes | No Budget Cooking Series
More: Higgins Eats ingestigative report: These seven frozen pizzas have surprisingly distinct flavor profiles
More: Answering your sweet onion question and the science of why onions make you cry
Contact Daniel at (920) 996-7214 or dphiggin@gannett.com. Follow him on Twitter and Instagram at @HigginsEats.
"tasty" - Google News
May 11, 2020 at 11:35PM
https://ift.tt/2AgU817
Kroger baking powder recipe makes 'super cute' biscuits| No Budget Cooking Series - Green Bay Press Gazette
"tasty" - Google News
https://ift.tt/2VXquX3
https://ift.tt/3c08sJp
Bagikan Berita Ini
0 Response to "Kroger baking powder recipe makes 'super cute' biscuits| No Budget Cooking Series - Green Bay Press Gazette"
Post a Comment