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Saturday, August 13, 2011
Biscone's (not quite a biscuit, not exactly a scone)
3 cups flour (plus 2 tablespoons to shape dough ball after mixing)
1/4 cup sugar
2 tablespoons baking powder
3/4 teaspoon salt for savory biscone's
1 teaspoon course black pepper
1/2 cup cold butter, cut into cubes
1 1/2 cup cold buttermilk
1/2 cup grated sharp cheddar cheese (I just cut a hunk off and didn't measure it)
*I added a teaspoon of garlic powder.
1 egg plus a tablespoon water for egg wash
Preheat oven to 375
Add all the dry ingredients to a large bowl. Cut in the butter with a fork or pastry blender until the butter is the consistancy of peas, leave a few larger pieces of butter... it makes the pastry more flaky. Gradually add the cold buttermilk until it is just combined. Add the cheese. Do not overwork the dough. I used my hands for the entire procedure.
In the same bowl, pat down the dough and dust with 1 tablespoon of the extra flour, turn over and repeat to other side.
On a baking sheet lined with parchment paper or silicone baking mats with a icecream scoop, scoop out and flatten slightly. They do not spread while cooking so you can get them pretty close together.
Wash the tops with the egg wash and bake 18-20 minutes or until golden brown. Turn over half way through baking to get both sides brown.
Turn out onto a cooling rack.
Get a cube of butter and help yourself! YUM