The Lone Biscuit Bake-off (the original challenge--10/15/04)

Here's the project for the weekend. This resulted from a series of posts about how wouldn't it be great if you could make just one biscuit instead of an entire dozen (also microwave Pillsbury biscuits came into play). So this weekend is the Lone Biscuit Bake-off, of which my entry will be photographically documented and posted here sometime late on Sunday I'd think.

 

Mission Accomplished (10/17/04)

Results of the Lone Biscuit Bake-off. Cutting in the shortening was a lot more work than I expected - this is much easier with a larger quantity of dry ingredients and a pastry cutter. The cutter seemed like overkill for this small amount, but it probably would have worked just fine (and been easier than the two-knives method).

Here's the recipe (US units):
2 tablespoons flour
a pinch of salt
1/4 tsp baking powder
1/4 tsp (scant) sugar
1 1/2 tsp (= 1/2 tablespoon) shortening (butter is okay)
2 tsp milk

Sift your dry ingredients together. Cut the shortening into the dry with two knives or a pastry cutter until the mixture looks like coarse meal. Add the milk all at once and stir just until the dough gathers into a ball around the fork. Knead on a lightly floured board 7/8ths of a knead. Pat into a 1/2" (13 mm) thick circle (approx. 2" (51 mm) diameter). Bake in a greased pan, 425 F (215 C) for 15-20 minutes. In reality, a tiny bit more milk was needed and it baked for 13 minutes at 425 F.

 


The ingredients--packaged (the squash and the seven layer bars are not part of the recipe)

 


The ingredients--measured and laid out

 


cutting in the butter

 


Ready to mix

 


mixing in the milk

 


all mixed up--remember, always remove your wedding ring before mixing

 


ready for kneading

 


seven eighths of a knead

 


the lone biscuit--fully formed

 


into the oven

 


Morrie asks, "is it meat?"

 


almost done

 


the lone biscuit--finished!

 


cooling with the condiments--apple butter for jsm, lime marmalade for rjm

 


ready to eat--look at how flaky it is

 


ah, elevenses!