I have been trying out a few tex-mex / Southern American recipes recently, including these chili con carne tacos and these tex-mex meatballs in chipotle adobo sauce. I suspect it is because I have been reading Brownies and Broomsticks: A Magical Bakery Mystery and the other books in the Magical Baking Mystery series which is set in Savannah and aside from murder and witchcraft has quite a focus on food from that area. The series is not going to win any major literary awards but they are a fun read. I quite like the idea of being a witch who owns a bakery, not so much on the murders though.
The books come with recipes that I am keen to try out. There are so many foods I haven’t tried that get a mention. But while I am picking which recipes to try and holding off on cooking too many desserts (my diet has taken a bit of a beating recently) I thought I could test out making American biscuits.
Here in Australia what we call biscuits are called cookies in the US. We do use the word cookie here in Australia but I think it generally has connotations around chocolate chip cookies. Given I had been reading about eating biscuits with gravy in the US I figured they had to be a different beast.
I was also looking to make something new that would work for a picnic as a contribution to make to the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Maddie at Supper Lovin’ and the theme for June is picnics.
And while I probably wouldn’t take gravy on a picnic I would take some of these biscuits in a heart beat. I made mine a bit on the small side but my goodness they are so buttery and flaky. I think I was lucky finding this recipe from Amber at Dessert Now Dinner Later. It sounds like they can be a bit problematic to make. But I followed Amber’s instructions carefully and they came out beautifully.
Of course having never eaten biscuits anywhere I have absolutely no idea if they are authentic tasting or not but they are just so delicious I really didn’t care. I could see how they would taste good with the gravy that they seem to sometimes be served with, but to be honest I am not sure I would be able to wait for the gravy to be ready.
As Amber suggests, they warm up nicely in the microwave though mine did not last 3-4 days. In my defence I did make a half batch using the following ingredients:
- 1 cups plain flour
- 1/2 Tbs sugar
- 1/2 Tbs baking powder
- 1/2 tsp salt
- 1/4 cup butter, cold, cut into small pieces – about 1 cm cubed
- 105ml buttermilk, cold (This is more than the original recipe but I found when I used the 90ml that would match up with the recipe that my dough wasn’t quite forming . The ingredients were a bit dry so don’t be afraid to add more liquid if you aren’t getting a dough forming)
The instructions given talk about using a pastry blender. I don’t own one of them and already have enough implements in my kitchen to sink a battle ship. I just cut the butter small and mixed it in with my hands.
I was a bit worried that I might be rolling or squishing the dough too much so it wouldn’t be nice and flaky but they puffed up beautifully. I made mine much smaller than they are supposed to be; I got about 9 biscuits from half the recipe when Amber suggests getting about that number from the full batch. But I liked my small version – they made delicious little snacks.
Time wise they took about 5 minutes to prepare the ingredients and 20 minutes to mix and cook. One of the benefits of going small is the calorie count. You can have one as a snack for about 135 calories. Not a super low calorie snack but not horrific either.
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