Text 27592, 106 rader
Skriven 2012-07-27 23:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Perving
===============
-=> Quoting Dave Drum to Michael Loo <=-

 DD> like an astronomer on a cloudless night ...

A kindred soul.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Gullah Biscuits
Categories: Southern, Biscuits
  Servings: 12

  2 1/4 c  all-purpose flour, divided
      3 ts baking powder
      1 ts salt
      5 ts vegetable oil
      2 lg eggs
  1 1/4 c  milk or buttermilk, divided
           Butter, softened or melted,
           for finishing

Butter is replaced with oil. Why oil? Because they were originally
made in an area where the temperature is very hot, so butter would
melt. Thus, oil made sense.

Preheat oven to 350 degrees F.

Select the baking pan by determining if a soft or crisp exterior is
desired. For a soft exterior, select a 8- or 9-inch cake pan, pizza
pan, or oven-proof skillet where the biscuits will nestle together
snugly, creating the soft exterior while baking. For a crisp
exterior, select a baking sheet or other baking pan where the
biscuits can be placed wider apart, allowing air to circulate and
creating a crisper exterior, and brush the pan with butter.

Fork-sift or whisk 2 cups of flour, baking powder, and salt in a
large bowl, preferably wider than it is deep, and set aside the
remaining 1/4 cup of flour. Fold in the cooking oil.

Make a deep hollow in the center of the flour with the back of your
hand. Lightly beat the eggs with 1 cup of the buttermilk, reserving
the remaining 1/4 cup, and pour into the hollow. Stir with a rubber
spatula or large metal spoon, using broad circular strokes to
quickly pull the flour into the liquid. Mix just until the dry
ingredients are moistened and the sticky dough begins to pull away
from the sides of the bowl. If there is some flour remaining on the
bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved
buttermilk, just enough to incorporate the remaining flour into the
shaggy, wettish dough. If the dough is too wet, use more flour when
shaping.

Lightly sprinkle a board or other clean surface using some of the
reserved flour. Turn the dough out onto the board and sprinkle the
top lightly with flour. With floured hands, fold the dough in half,
and pat dough out into a 1/3- to 1/2-inch thick round, using a
little additional flour only if needed. Flour again if necessary and
fold the dough in half a second time. If the dough is still clumpy,
pat and fold a third time. Pat dough out into a 1/2-inch thick round
for a normal biscuit, 3/4-inch thick for a tall biscuit, and
1-inch-thick for a giant biscuit. Brush off any visible flour from
the top. For each biscuit, dip a 2 1/2-inch biscuit cutter onto the
reserved flour and cut out the biscuits, starting a the outside edge
and cutting very close together, being careful not to twist the
cutter. The scraps may be combined to make additional biscuits,
although these scraps make tougher biscuits.

Using a metal spatula if necessary, move the biscuits to the pan or
baking sheet. Bake the biscuits on the top rack of the oven for a
total of 20 to 25 minutes, depending on thickness, until light
golden brown. After 10 minutes, rotate the pan in the oven so that
the front of the pan is now turned to the back, and check to see if
the bottoms are browning too quickly. If so, slide another baking
pan underneath to add insulation and retard browning. Continue
baking another 10 to 15 minutes until the biscuits are light golden
brown. When the biscuits are done, remove them from the oven and
lightly brush the tops with butter. Turn the biscuits out upside
down on a plate to cool slightly. Serve hot, right side up.

This dough was incredibly wet, so I needed to add considerably more
flour than suggested to get a workable dough. But that's fine - it
all worked out and the resulting biscuits were just good. Next time,
I'd cut back more on the milk from the start.

Suggested Tweaks: I'd like to play with the idea of adding flavored
oil instead of a neutral oil. Chive oil? Might be interesting.

Adapted from Southern Biscuits by Nathalie Dupree and Cynthia
Graubart.

dbcurrie

  From: Serious Eats                    
 
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Cheers

YK Jim


... Judgement of beauty can err, what with the wine and the dark.

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