It is the middle of the week already!  I cannot believe it.  On Monday night I was feeling an urge to bake.  Zesty Junior is all about helping me bake and I love it.  We tackled a new biscuit version.  We opted to switch out the normal inclusion of shortening for the biscuit and opted to go with butter.  I was searching around for a different biscuit recipe and I came across J.P’s Big Daddy Biscuits.  Can you really go wrong with a name like that?  The intro before the recipe goes a little like this:

“This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls…you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don’t be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals huge mongo biscuits.”

The results were amazing! I made a double batch and at the end of the night there were all but 4 biscuits remaining. I made them medium size but they would be fun to make jumbo!

Ingredients

• 2 Cups all-purpose flour
• 1 Tbsp. Baking powder
• 1 Tsp. Salt
• 1 Tbsp. White sugar
• 1/3 Cup Butter
• 1 Cup Milk

Method

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used.
4. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
5. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
6. ENJOY!

Zesty Tip: You can brush the tops with milk before and after baking I touch them up with some melted butter for added softness and flavor.

Some of the comments were:

1. “Dad, these are definitely double thumbs up!”
2. “Umm Dad can I have a third biscuit”
3. “Oh Wow these are very good.  I don’ t think I will need to have any supper as I already had 3 biscuits”

I hope you have a great Wednesday.  Let me know your favorite biscuit recipe.  Do you think we should have a biscuit bake off competition?  Would that be fun?  Talk to you on Friday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Good morning!  The Christmas rush is slowing down and the New Year’s rush is picking up.  I hope you had a great weekend.  I had a great Christmas break and I cannot wait to share some new and exciting recipes with you.

When it comes to homemade biscuits…. I love them! I grew up around biscuits and I certainly can pack a lot of them away.  Warm or cold, butter or Jam… you name it Zesty loves them.

I thought I would share this very simple recipe biscuit recipe.  This is one of the first things I learned to bake when I was a youngster.  The biscuit is very easy to make yet very rewarding to taste.  These take no time to make and go great with almost everything.

Mixing of the ingredients is crucial in producing an excellent biscuit.  I prefer to mix the dough by hand using either a pastry blender, two knives or just your fingertips.  Mixing by hand helps to prevent over mixing of the dough.  My mother-in-law adds the cream of tartar to keep the biscuit very white during the baking process however the topping will encourage the outside to become golden brown and delicious.

Ingredients

• 2 1/2 Cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 Tsp. salt
• 1 Tbsp. granulated white sugar
• 1/2 Cup cold unsalted butter, cut into small pieces
• 3/4 Cup milk
• 1 large egg, lightly beaten
• 1/8 Tsp. Cream of Tartar

Topping:

• 1 large egg, lightly beaten with 1 tablespoon milk

Method

1. Preheat oven to 400 F (205 C) and place rack in center of oven.
2. Line a baking sheet with parchment paper.
3. In a large mixing bowl, sift or whisk together the flour, baking powder, salt, cream of tartar and sugar.
4. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips).
5. Add the milk, slightly beaten egg and stir until just combined.  (The texture should be sticky, moist and lumpy.)
6. Place dough on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.
7. Roll out dough to about 1/2 inch thickness.
8. Cut out biscuits with a lightly floured cutter of your choice ( I use a small glass ).
9. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 – 15 minutes or until the tops are golden brown
10. Remove from oven and place on a wire rack.
11. Serve warm with butter.



12. ENJOY!

Zesty Tip: I cannot stress enough that this dough should not be overworked and that a light hand is needed.  The test will be in the results.  If you end up with a hard and doughy biscuit, you will know to mix the dough less the next time.

So I have to ask… What is your favorite biscuit topping? I get so excited when I ask this question because I am so in love with biscuits that I am dying to hear what you have to add.  Has anyone tried whole wheat biscuits?  I’ve tried them in the past but I found them a little too heavy.

Have a great Monday and by all means I am open for suggestions… Anything you want Zesty to bake, cook or prepare?  Let me know and I will try my best to make it happen.

Take care

zesty

Download my Free Recipe Book: Simply Zesty