![]() I go to a local cooking demonstration every Friday morning at a cooking shop not far from home. Bake at 450 for 10 minutes or until they are done to your liking.Īs a funny aside. I like to let them rest for about twenty minutes before baking, but, seriously, I'm usually so hungry by this point that I just toss them in the oven once the oven is hot enough. ![]() Bake for 10 minutes or until golden brown.You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.I used a knife and cut them square and had no leftovers.If you want soft edges like I do, place them about an inch apart on a baking sheet covered with baking paper.You can cut them with a biscuit cutter, a tin can or a glass but don't use a seesaw approach as that will reduce the rise.You can go lower and get more biscuits but they won't be as high. Then pat the dough with your fingers to about ¾ inch high.Place on a lightly floured surface (I use a silicone mat because it's easy to clean) and knead several times to work the gluten.Dump into a mixing bowl and add the milk and honey and stir until it comes together.Add butter and pulse til the butter looks like peas.Place dry ingredients in a food processor and whiz to combine.It’s a no-fail recipe for homemade biscuits. ![]() If you follow these directions, your biscuits will be as beautiful as the ones in these photos. No such thing even at McDonald’s here but they’ll be in my kitchen very soon. You Americans know the ones I’m talking about. Next time I’m making biscuits with bacon, egg and cheese. My husband who is Aussie to his underpants wanted more biscuits with sausage. Can we have them again soon?” There you have it. More butter, more salt, less sugar and they are wonderful. John ate the rest and then cleaned up all the leftover biscuits. I ate 1 1/2 and shared my other half with Charlie. I dashed to get some photos before pulling apart the biscuits and sliding in a juicy sausage patty and yelled, “John, want a biscuit?” He did. That was when I heard a little voice from upstairs yell, “That smells really good, dear!” When I peeked in the oven, the biscuits were tall, fluffy, flakey, buttery and gorgeous. I cut straight down – no sideways back and forth because that action limits how the biscuits can rise and then I popped them in a hot oven in the top third of the oven – that’s where it’s hottest.Īs the sausage patties were frying and the biscuits were baking, imagine the wonderful aroma coming out of my kitchen. Rather than use a biscuit cutter, I just used a big knife and made them square. I sifted and mixed and put the biscuit mix on the silicone mat and patted them out. To be honest, I’m not sure he has any memory food. He doesn’t get as excited as I do about cooking memory food. He rolled his eyes with that look that says, “she’s homesick,” and gave me a cuddle and off he went back upstairs to work. Just as I got all my biscuit ingredients out, John walked in and asked what I was making. I mixed that up and rolled it into logs and froze 3 logs and put one in the fridge. ![]() I wanted a sausage biscuit.Īmerican sausage isn’t available down under either but thankfully it’s really easy to make from ground pork and pantry items I always have on hand. After hanging up the phone I was feeling a bit like Miss Crankypants and decided I needed to get in the kitchen for some Americanization. The other day I’d had a long chat with my son who’s in Atlanta after receiving photos of my two youngest grandchildren. Just the taste of a blueberry pie puts me back at my mother’s dinner table in an instant, with memories flooding back about how I learned to rake wild blueberries when I was about 8 then went home and watched my mother make a pie from them. When I get homesick for my children and grandchildren, I cook something that reminds me of home, whether that’s Knoxville, Tennessee where I lived for a long time or back in Maine where I grew up or Orlando, Florida where I migrated from. After the post about John eating all my tarts, I’m almost embarrassed to tell about the biscuits. They might be scone-ish but they are definitely not scones.īiscuits are flakey, fluffy, high, light and marvelous to eat, especially at breakfast. I said it wrong once at a party and, “You say it like an aMERican,” someone said and everyone else nodded. And scones in Australia is pronounced scons. Can you imagine after living “down south” for many years, moving to Australia where biscuits are cookies? “Oh, you mean scones,” they say.
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