Just the basics: Biscuits and Scones

Cheddar n Chive Biscuits

My first attempt at scones was in my mid-twenties. From what I recall, they turned out well. They were edible and my roommate approved! Biscuits, however, intimidated me. I had heard how challenging it is to get the dough just right - flaky and buttery vs. hard as a rock - which may be the reason I hesitated to give it a try.

I began my research on how to make the perfect, flaky biscuit and to discover my favorite scone flavor combinations. One thing I discovered was how similar scones are to biscuits. They both require 3 core ingredients: Flour, Milk/Cream, and Oil/Butter. After improving my skill over the past 5 months, I want to share what I learned so you too, can indulge in this favorite weekend treat.

#1 Start with Fresh Ingredients

Flour: I prefer self-rising for biscuits, and all purpose for scones. It will turn rancid sitting in your pantry for too long! Trust me, I know. The first time I made biscuits, the flour had been in the pantry for a couple years. Boy did we learn quickly how rancid flour can turn. Unfortunately we had to toss the entire batch.

Milk: Buttermilk will last quite a while in your fridge, but if you notice it clumping up, you may just want to pour it out. Depending on your preference, you can mix up the type of dairy used. I have used heavy cream, 1/2 and 1/2, sour cream, and unsweetened almond milk. The more fat, the richer it will be.

Butter! A key ingredient here. I prefer using unsalted stick butter. I stay stocked up on it for so many baked goods. Stores well in the freezer till ready to use.

Baking Powder: Mainly for scones (or if you don't have self rising flour for biscuits). This pantry item can actually lose its power so be sure to keep a fresh supply on hand.

Add-ins (optional): Once you've got the basics down, create your own special combination of flavors! We recently made cheddar and chive biscuits; try classic lemon blueberry scones, or one of my favorites: orange-ginger scones!

If you keep these 3-4 ingredients on hand - you will always be ready to whip up some tasty treats to savor!

Cheddar n Chive Sausage Biscuits

#2 Working with the ingredients

1. Keep the butter cold. Keep butter stored in the freezer and pull a stick out just before setting up your workspace. 10-20 minutes is enough thaw time if you plan to grate it. Pastry blenders will work with thawed and chilled butter. You don't want the butter to melt before it goes in the oven, so place the dough back in fridge for 10 minutes before rolling out and baking if needed. 2. Do not pack the flour. It's best to gently spoon flour into your measuring cup, then use the flat edge of a knife to level off. Don't shake to level as the flour will settle and you will end up with more than you want. 3. Adjust amount of liquid if needed. Sometimes humidity and other factors can cause the dough to need more or less liquid. I sometimes need to add 1-2 Tablespoons more than a recipe calls for to get the right consistency to manage.

4. Be gentle with the dough. I struggle with this part, but trust me. After I stir in the liquid, with it still a bit crumbly, I like to dump it out on a well-floured surface, dust my hands well with flour and gently knead/fold it - just until it holds together. 5. Finally... just have fun with it! I'm a perfectionist and it can keep me from trying new techniques, but I've learned to enjoy the process. If I never try it, I'll never be able to perfect it. So just go for it and learn from your mistakes. Even if it doesn't look the way you wanted, it will probably still taste good.

#3 Make the dough

• Set out all your tools and ingredients before getting started

• In a medium sized bowl, lightly measure out the flour

• Grate the butter (using a cheese grater) into the flour

• Gently stir with a spoon or mix with your hands to evenly distribute the butter

• Optional: Add any chopped ingredients and mix with the flour

• Make a well in middle of flour

• Pour in the liquid (if you are using any extract or juices, you can add at this point)

• Stir just until dough starts to come together

• At this point, I like to place my bowl in the fridge while I clean up my space for the next step (again, a key here is keeping the butter as cold as possible)

• Dust your work surface with flour

• Dump out the dough and sprinkle more flour on top

• Gently combine into a ball and choose either Scones or Biscuits for the next step:

• For scones, simply press into a disc shape with your hands, approximately 1 inch high, slice into 8 pie slices using a sharp knife or pizza cutter

• For biscuits, flour a rolling pin, and roll out to about 1/2 to 1 inch high. Using a cookie cutter (2-3 inch diameter) dusted with flour, press straight down to cut biscuits

• Place onto parchment lined baking sheet, spaced 1-2 inches apart (some like to bake scones with sides touching - but not me...)

• Bake!

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My Favorite Biscuit Recipe

INGREDIENTS:

• 2 1/2 Cups self rising flour

• 1 stick butter, unsalted, very cold

• 1 Cup buttermilk, cold

For cheddar chive biscuits, mix in:

• 1/2 Cup cheddar cheese

• 1/4 Cup chopped green onions

Directions

1. Preheat oven to 475°F and line baking sheets with parchment paper.

2. In a large bowl, Add flour to mixing bowl and grate butter into bowl.

3. With spoon or floured hand, mix butter with flour

4. Add Mix-ins here if using

5. Make a well and pour in milk, stir

6. Once mostly mixed, dump dough onto floured surface

7. Roll out with flour-dusted rolling pin, fold dough in half, roll again, fold once more

8. Roll dough to about 1 inch high

9. Flour a round cookie cutter, press straight down (do not twist) to cut out discs

10. Place on lined baking sheet 1-2 inches apart

11. Bake at 475 degrees, approx 15 min. Check after 10 minutes as oven temps vary

12. Bake until tops are lightly golden brown.

13. Optional: baste the tops with butter before serving.

14. Best when served the same day, but you may store in an air tight container for a few days, or plastic wrap and freeze.

Original Recipe from: Instrupi

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