Small Batch (7
or 8 biscuits). Feel free to double the recipe.
1 cup
unbleached flour
2 tsp baking
powder
1 tsp honey
1 tsp
bouillon paste (use beef paste with yellow or darker cheeses; chicken paste
with white cheeses)
2½ TBSP cold
butter, cut into ¼” cubes (or smaller)
½ cup
refrigerated milk
1½ TBSP
re-hydrated dried mushrooms (hint: consider re-hydrating in wine), diced.
½ - ¾ cup
shredded cheese. Bold flavor is an asset. (eg. Parmesan, sharp cheddar, Irish
cheddar…)
Heat your
oven or toaster oven to 450°. Line a baking sheet with parchment.
Mix flower
& baking powder. Add butter, honey & bouillon paste, and mix with a pastry
cutter. Add milk and continue to mix until even. Add diced, re-hydrated
mushrooms and mix until even.
Turn onto a
floured board or countertop, knead by pressing flat and folding 4 or 5 times.
Continue pressing flat and folding in half, adding a portion of cheese each
layer, until cheese is gone.
Press into ½”
thick rectangle. Cut 2” circles (I used a jam jar) without twisting the cutter.
Arrange biscuits (nearly touching is fine) on baking sheet. Bake for 10 – 12 minutes
until nicely brown on top.
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