Happy Friday – Liz’ Biscuits and a cat
It’s Friday! Woo!
So, yesterday I brought in some biscuits my wife brought in. She’s from the south of the US, where biscuits are a serious topic, with marriages being founded on fresh, homemade biscuits. Liz’ recipe is a family recipe that my wife has thankfully mastered. They’re amazing. Wednesday she made biscuits and sausage gravy (ground pork sausage meat, fried up, served in a white gravy on top… it’s great), and let me bring in the 5 remaining biscuits for the team at work (a huge sacrifice for both of us).
Everyone loved them (of course), but a debate was sparked. Here in the UK, “biscuits” are what we’d call cookies in North America. Meanwhile, the closest name they could find to describe the biscuits were scones. My wife maintained that the while similar, biscuits are not scones and that if nothing else that distinction depends on how the scone / biscuit is eaten (scone = clotted cream, butter, and jam at tea, biscuits = with (or as part of) meals, sometimes as a substitution for buns/rolls).
I convinced my teammates (mostly by pointing out that my wife doesn’t make scones, so if I were to ever convince her to make more for the team I would need to ask for biscuits 😉 ), but the debate was mostly left unresolved.
Here’s the recipe:
2 cups / 315g flour
1/2 cup /112g butter/margarine (cold)
3 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1/2 tsp cream of tarter
2/3 cup milk
Mix the dry ingredients. Add cold butter/margarine and use a hand mixer to blend in the butter. It should break up the butter into pebble sized pieces. Add the milk and mix in by hand till it forms a sticky dough. Turn the dough out onto a floured surface and pat down into 1 1/2 cm thickness, do NOT use a rolling pen. Flour the edge of a cup whose mouth is the size you want the final biscuits to be. Use the cup to cut out your biscuits, pressing straight down without twisting. Place on an ungreased baking sheet (they can be placed very close together since they will not spread much). Bake at 180c for a fan oven or 200c until golden brown (appropriately 9 minutes, although you should start checking around 5 minutes).
So… Scones? Biscuits? Low-sugar shortcake? What do you think?
Finally, since it’s Friday (not that I really need an excuse), here’s your weekly serving of cute:
Sigh… I miss having a cat…
See you next week!