Thursday, August 12, 2010

Biscuits

This recipe comes from my favorite cook right now Ina Garten, and "They are divine!" as dear Ina would say.  I've added a couple of variations that I've done a few times which produced fantastic results and wonderful accolades.



Biscuits

2 c.flour
1 T. baking powder
1 t. kosher salt
1 t. sugar
1 stick cold butter, diced
3/4 c. half-and-half

Combine flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the butter is the size of peas.  Add the half-and-half and combine on low speed. (Add any additions at this time and combine.)  Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick.  Cut out twelve circles with a 2 1/2-inch round cutter.

For Parsley Biscuits:
Add 1/2 c. chopped fresh parsley.  Make egg wash with 1 egg mixed with 1 tablespoon water.  Brush tops of biscuits before baking.

For Orange Biscuits:
Add 2 T. orange zest.  While baking biscuits, combine 1 c. powdered sugar, 2 T. fresh orange juice and 1 T. orange zest in a ziploc bag.  When biscuits are done, cut one corner off back and drizzle glaze over biscuits.

For Cheddar-Chive Biscuits:
Add 1 c. grated sharp cheddar cheese and 1/4 c. chopped fresh chives.

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