These are a very nice biscuit for breakfast. My children like them with honey and my wife puts her strawberry freezer jam on them. I like grape jam. Every once in a while I will make biscuits and gravy for me and our oldest (we’re the only ones in the family that like it) and I will serve the gravy over these. You can add some garlic powder and sharp cheddar to the recipe and have a delightful dinner biscuit.
4 C AP flour
2 t Granulated Sugar
1 1/2 t Salt
4 t Baking powder
1 t Baking soda
2 C 1% Milk
8 T Butter, melted
8 T Butter flavored shortening (like Crisco)
- Heat the oven to 350 degrees and line two standard cookie sheets with parchment paper. Use the parchment paper it works great for this recipe.
- Combine all of the dry ingredients in a medium size bowl – i like to use my Kitchen aid for this.
- Use the paddle attachment and cut the shortening into the flour. Takes about 5 minutes and in the end you should have a grainy looking flour with flecks of yellow in it.
- Add the wet ingredients and use a rubber spatula to fold them into the flour. Do not over mix the dough – it will get tough and your biscuits will be crusty and hard. When you are done the dough will tacky.
- Use a 1/4 C measure that has been sprayed with food release oil (Pam) to scoop out the biscuit dough. Drop the biscuits onto the parchment lined cookie sheets. Keep 1″ – 2″ between the biscuits.
- Bake for 16 minutes; turning the pan half way through. Tops will be light golden in color.
- Serve immediately. They have a nice butter flavor so try them with honey or jam and hold the butter.
If you don’t have a copy of the May & June issue of Cook’s Illustrated I would highly recommend getting one. Or you can go here http://www.cooksillustrated.com/recipes/login.asp?docid=23637, start your subscription and print it off the web. Yesterday my wife and I tried the recipe for the above mentioned cupcakes and they were a great hit. Our children were impatient while we made them, but soon went into chocolate comas after eating one. We took the cupcakes over to some friends who had us over for dinner and they raved about how wonderful they were.
The cupcakes were everything the recipe promised they would be; “a moist, tender (but not crumbly) crumb capped with just enough creamy, not too sweet frosting.” We doubled the recipe (so we would have some left over after dinner at our friends) and were able to make 30 cupcakes so our muffin tins must be smaller than the ones CI used for theirs. Also, the batter is very loose so don’t panic, they bake up wonderfully!
A bit of advice; try using a flavored coffee in the recipe. We used Berres Brothers Chocolate Raspberry http://www.berresbrothers.com/product/ChocolateRaspberry/FlavoredFruity and made the coffee strong (we like it that way). This gave the cupcakes a hit of raspberry flavor that was very enjoyable.
These cupcakes are very rich so a glass of cold milk or cup of coffee is a nice compliment to them.
After making these cupcakes a box mix will be the last thing you reach for (or maybe you will resort to the box when unwanted guests stop by). trust me you are worth the time and effort of these cupcakes!
PS. so are the people you love!
2 C AP Flour
1 T Granulated sugar
1 1/2 t Baking powder
1/2 t Baking soda
1/2 t Salt
2 Large eggs, @ room temperature
1 6oz Yogurt, banana flavored
Milk, enough when combined with the yogurt to make 2 C
4 T Butter, melted
- In a medium sized bowl whisk together the flour, sugar, baking powder, baking soda and salt.
- In another medium sized bowl whisk together the eggs, yogurt, milk and butter.
- Pour the wet ingredients into the dry and whisk until combined. The batter should be lumpy, a smooth batter means that you have over mixed the batter and your pancakes will be tough.
- Let the batter rest 5 – 7 minutes before using.
- Cook on a 3000 griddle to a golden brown.