March 28, 2011

Baby Biscuits

Who doesn't love a biscuit? They're soft and fluffy, a perfect vehicle for sweet or savory. For some reason, I decided to make some little mini-biscuits the other day as I was making biscuits for ham and beans. It's nothing revolutionary, just something I hadn't thought of before. Take your favorite cut out biscuit recipe (I used the one below from the Super Suppers Cookbook) and just use a small round cutter. I used a Tupperware midget, but a shot glass would be perfect as well. You might need to watch them pretty closely, but I baked them for about 2/3 of the time called for and they turned out very yummy!

Angel Biscuits

  • 5 cups flour
  • 3 tsps baking powder
  • 1/4 cup sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 cup butter, softened
  • 1 envelope dry yeast
  • 1/4 cup warm water
  • 2 cups buttermilk
  • flour for rolling
  • 1/2 cup butter, melted and cooled
  • Preheat oven to 375°. Grease a 9x13-inch baking dish.
  • In a large bowl, combine flour, baking powder, sugar, baking soda, and salt. Cut in butter with pastry blender or two forks until mixture resembles coarse crumbs.
  • In a small bowl, dissolve yeast in warm water. Add buttermilk.
  • Add to flour mixture. Stir until flour is just moistened.
  • Pat or lightly roll to 1/2-inch thick on a floured surface. Cut into desired size, rerolling scraps as necessary. Dip each biscuit in melted butter (I just brushed the tops with butter, rather than dipping the whole biscuit) and place in prepared baking dish. Bake 12 to 15 minutes (for minis, I baked about 10 minutes) or until golden brown.


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