Last Sunday we were invited to breakfast to my sister-in-law (Claudia) place. It was small but tasty breakfast. My sister-in-law’s husband (Carlos) is crazy as I am to different tastes and gourmet products. In one of his trips he brought Biscuits mix and he was waiting the right time to enjoy them. He opened the box and followed the instruction on the box. After 15 min with very nice smell Biscuits were ready. Classic American breakfast Biscuits.
When I was living in the USA, I didn’t pay attention to them, at most piece of bread right? And in the USA you can find everywhere so many tasty patisseries. Biscuits kind of lost in that patisserie haven.
So when I got first bite I feel like miss them. It was tasty treat but it was a small box and it came out only 6 pieces. We were 4 adults and lovely Juanita (daughter of my sister-in-law, She is gorgeous!). Yes, it wasn’t enough for me.
I start to search recipes for Biscuits in internet. You can find many of them. The problem is recipes not apply your conditions. Therefore especially patisserie you have to make sure adjust your numbers and choice of products to your geography.
In my case, I am in South America and tropical climate it took me 4 different batches with different brand and different quantities to come out right recipe. I also include to my recipe local brands that I used so people in Cali, Colombia can do it perfect job.
Now we can enjoy nice Biscuits at any time …
Happy cooking…
Ingredients
· 200gr Bleached self-rising wheat flour (Haz de oros)
· 1 teaspoon (1gr) baking soda (La Vaca)
· 1 teaspoon (1gr) salt (Sal Marina)
· 12 tablespoons (36gr) cold unsalted butter, cut into small pieces (Alpina)
· 1 1/2 cups (72gr) cold milk (Alpina)
· 1/2 cup (24gr) heavy cream (Alqueria)
Preheat the oven to 300 degrees C.
Combine the flour, baking soda and salt in a large bowl. Using your fingers or a dough cutter, combine the ingredients until they are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the milk and cream and gently mix until the mixture just begins to come together.Wait like 15min for dough recuperates together. if you are in rush you don't even need to wait as long as we didn't used yeast waiting is not really required.
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Scrape the dough onto a lightly-floured counter. Pat the dough into a 10 by 12-inch (25cm x 30cm) rectangle about 3/4-inch thick (2cm). Use a 2-inch (5cm) round biscuit cutter to cut out the biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on a baking sheet lined with parchment paper or like me directly oiled baking sheet. Bake the biscuits for 12 to 15 minutes or until light golden brown. Cool on a baking rack. Yields: 10 to 12 biscuits…
Little fancy: Brush over the biscuits with the beaten egg and sprinkle with little sesame on each. Result is really fancy…
Alternative recipe:
Ingredients
· 198gr Bleached wheat flour (Haz de oros)
· 2 teaspoon (2gr) baking powder (Levapan)
· 1 teaspoon (1gr) baking soda (La Vaca)
· 1 teaspoon (1gr) salt (Sal Marina)
· 12 tablespoons (36gr) Olive Oil (GULDEN OLIVE OIL)
· 1 1/2 cups (72gr) cold milk (Alpina)
· 1/2 cup (24gr) Yogurt (GULDEN YOGURT)
My wife and I felt with this adjustment, biscuits have got some unique taste. We actually enjoyed more. Try it out…