Wednesday, February 27, 2013

THE PERFECT AMERICAN BISCUITS

THE VERY BEST AMERICAN BISCUITS
Idon't have many favourite things to order when we go to an American restaurant and more so when there are Biscuits on the menu. When I say Biscuits please don't get confused with the Biscuits/Cookies we get everywhere else. Here Biscuits are considered to be a part of a meal. They are eaten along with gravy, soup or simply slathered with butter and jam OR if you are like me, just on it's own.
THE VERY BEST AMERICAN BISCUITS
I can go on an on about how much I adore these buttery little round things. They are so light and puffy that every time I ate these at a diner I thought they were hard to be replicated at home.I was proved terribly wrong when I tried baking some at home. It definately was one of the easiest things I have ever,ever made.
THE VERY BEST AMERICAN BISCUITS
Since I like them a LOT, I thought of making it our Anniversary breakfast. So the previous night, I decided upon the recipe and the next day, I woke up around the usual time (7.30 a.m) and went straight to our pantry to grab the things needed. Within 5 minutes I was cutting out and placing the biscuits onto the baking sheet . The oven was preheated by then so all I had to do was to pop them into the oven and get rest of the things ready!
THE VERY BEST AMERICAN BISCUITS
Rest of the things. Yeah right! Store bought jam and some tea for Jobin and some yummy Bru Kaapi for myself :-) He slathered the jam on and I ate them plain. Poor thing, he had to listen to my excitement for having baked these in no time, that too by myself from scratch! I couldn't stop blabbering about how puffy they were and how buttery they tasted and how beautiful they looked  and how better homemade ones are than it is at the Diners and blah blah! He nodded in agreement to all what I had to say :-)

THE PERFECT AMERICAN BISCUITS
IMG_8995.jpg Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1/3 cup very cold unsalted butter
3/4 cup - 1 cup milk

Method: Preheat oven to 425 F/ 225 C.
In a medium bowl, mix the dry ingredients together and cut in the butter with your fingertips until it resembles coarse meal.Gradually stir in the milk until dough pulls away from the side of the bowl. Turn out onto a floured surface and gently knead 20 times. Pat the dough into 1 inch thickness and stamp out rounds using a floured cookie cutter. Dust the excess flour and place them on an ungreased cookie sheet. Bake for 13-15 minutes or until light golden brown at the egdes. Remove from oven.Use warm or at room temperature.


As always, Ian Vaava got a fair share of these Biscuits and he drooled for more.It was my first attempt at it and I am might pleased with the results. I don't need another recipe for these.Period.If you want to host an American style Brunch at home,for your friends or anyone you care cooking for,bake these and plate them alongside some bacon,sausage links,hashbrowns/fried diced potatoes (in bacon fat,if you prefer),scrambled eggs and orange juice. It is going to be a perfect Brunch!

It's bed time here, for us and I am going to bed thinking of Biscuits & Sausage Gravy. Sigh.

5 Comments:

pria said...

looks yum dear, and by the way i totally loved your plate :)

Jobin said...

it was good, I enjoyed eating it.

Chef Mireille said...

there's nothing like fresh baked biscuits

kausers kitchen said...

Ooh luvly biscuits.

me_myself said...

Thanks Ria!!! You made my day! :)Easiest and Yummiest breakfast...

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