Summer patio breakfast: sliced fresh peaches, scrambled Beatrice egg, perfect Spouse-made latte, and a warm-from-the-oven baking powder biscuit laden with organic butter and homemade raspberry jam. Cozy winter fireside dinner: minestrone of winter vegetables with a grating of parmesan, Unti Segromigno, and a warm-from-the-oven baking powder biscuit to sop up the broth. Late spring afternoon tea: sliced strawberries with barely sweetened whipped cream all over a warm-from-the-oven baking powder biscuit. Who cares about the tea! Biscuits: easier than pie and able to be dressed for any meal.
As with all baked goods, achieving a light, flakey biscuit requires some technique. One needs to keep a light hand when incorporating the shortening, when mixing in the milk, and especially, when kneading the dough. While I have made biscuits for years, I had never tried the Baking With Julia recipe until today. I was happy to see, in Baking With Julia, that Dorie references the expression, “she has a good biscuit hand,” a fine compliment for a biscuit baker. The technique in the book is straightforward and I found the instructions clear. I strayed from the recipe as written by using a blend of flours and rather than use “solid vegetable shortening”, I used organic butter.
Biscuits are homey food, often with regional differences that some take very seriously. If you’ve never made biscuits like this, you should. Begin with any recipe from a reliable source, including this one from Baking With Julia. Try the recipe as written, usually using only all-purpose flour. All-purpose flour ensures higher chances at a better rise, and you won’t, potentially, need to fiddle with any extra liquid that whole wheat sometimes requires. If your first attempt is more hockey puck than flakey, try again. Biscuits are worth the time and learning effort.
For no reason I know of, my family, well at least my sisters and I, began referring to the little backsides of very small humans as biscuits. When my nieces were very, very young, when my nephews were very, very young, when Junior himself was very, very young, their backsides, while thankfully sharing little in comparison except for shape, were likened to the flakey, golden-brown, disc-shaped baked good known as a biscuit. As with so many folksy expressions, I don’t know the why or from where of this one, but I will leave any attempt at further analysis for another time, in another post, on another blog. In the meantime, I think I’ll have another latte.
Baking Powder Biscuits • Baking With Julia • Contributing Baker: Marion Cunningham • pages 211-212