Thursday, July 5, 2007

Baking powder bisquits

These are made from Craig Claiborne's recipe from The New York Times Cookbook. I grew up with it and bought a used copy a couple of years ago. Complete nostalgia... The bisquits are more scone-like than those my mom and grandmother made, though. For 6-8 bisquits:

1/2 cup flour
salt to taste
1/2 tsp. baking powder
1/4 butter in small pieces (orig. hardened vegetable shortening)
3-4 tbsp. cold water
2 tbsp. heavy cream, optional

Preheat the to 400° F. Combine the flour, salt, baking powder and butter in a food processer. Blend while adding the water, til the dough comes away from the sides of the bowl. Form a ball of the dough and roll out to 1/2 thickness. Cut the bisquits out with a 2 1/2-inch cutter. Brush, if desired, with the cream. Bake until lightly browned on top, about 20 minutes.


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