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Twelve square biscuits
Turn oven to 450 degrees. Grease flat cast-iron skillet or baking sheet.
Cut into small pieces: 1 stick (8 T) cold butter. Work the butter into the flour mixture until the butter pieces are large crumbs.
Make a mound of the flour/butter mixture and pour 2/3 c evaporated milk into the center. Stir gently from the center and let the milk be absorbed.
Turn dough out on floured surface and knead lightly. Dough should be smooth and not wet; add flour as necessary.
Roll dought out until 1/4 inch thick. Fold it in half and roll again. Fold in half again and cut into biscuits.
Place next to each other on skillet / pan so that they do not quite touch.
Bake for fifteen minutes / until tops are golden / or until the fire alarm goes off.
You can make drop-biscuits with these by dropping the dough with a spoon instead of kneading and rolling.
Traditional biscuit shape, round, is cut with a biscuit cutter or a glass or a can of the right diameter. But you'll have scraps to re-roll, and they tend to be less tender.
Maura Enright, Proprietor
Author: Maura Enright
©2012 - 2014 by Maura Enright
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