October 5, 2011

WE'RE GONNA NEED MORE GRAVY:


These tasty Maine-style biscuits are extra-tall and fluffy, and don't require buttermilk. Our thanks to the Bakewell Cream folks of Hampden, Maine for this recipe.

  • 4 cups King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
  • 4 teaspoons Bakewell Cream*
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup (8 tablespoons) cold butter
  • 1 1/2 cups cold milk
  • *NOT Bakewell Cream Baking Powder; just plain Bakewell Cream

Directions

1) Preheat the oven to 475°F. Lightly grease a baking sheet, or line with parchment.

2) Whisk the dry ingredients together in a bowl.

3) Work in the butter till the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.

4) Add the milk, stirring till everything is moistened.

5) Turn the dough out onto a clean work surface (a silicone mat works well), and fold it over once or twice. Pat it into a ¾"-thick square, rectangle, or circle.

6) Cut the biscuits with a round or square cutter. Place them on the prepared baking sheet. Brush their tops with milk or melted butter, if desired.

7) Bake for 5 minutes, then turn off the oven. Leave in the oven for an additional 5 to 10 minutes, till they're golden brown.

8) Remove from the oven, and serve warm with butter and honey, jam, or gravy.

Yield: about 1 ½ dozen big (2 1/2") biscuits, or about 32 smaller (1 1/2") biscuits.



Posted by at October 5, 2011 7:37 AM
  

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