Saturday, March 16, 2013

Rick's Two-Mistake Biscuits

I'm usually pretty organized when I cook and I setup my tray of ingredients ahead of time...but not this morning.  It was cold and rainy today and I wanted to make some nice warm biscuits for Ruth and my breakfast.  I went to the pantry and I had only 1-3/4 Cups of flour, so I figured I could make half a usual recipe.  I dumped the flour in the food processor and measured and mixed all the dry ingredients.  I went to the fridge to get the butter and buttermilk and, hmmm, no buttermilk!  In fact, I had no milk at all!  I did have some Greek yogurt and remembered reading that you can make a fairly good buttermilk substitute by mixing yogurt with some water.  With one crisis averted, I mixed the yogurt and water together and added it to the flour...whoops, I added too much and the dough was way too wet.  I found some whole wheat flour buried in the back of the pantry, so I added 1/4 cup of that to the bowl and that did the trick.  With crisis two avoided, all-in-all, the biscuits really turned out great!  They had a nice tang from the yogurt and that little bit of whole wheat flour made for a nice flavor, too.  Sometimes, kitchen mistakes can turn out OK.

Makes 6 normal-size biscuits (although I made 5 large ones)


1-3/4 Cups flour
1/2 Cup whole wheat flour
8 Tbs butter (1 stick)
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1/2 tsp Kosher salt
1/2 cup Greek yogurt
1/4 cup water
1/2 cup shredded Cheddar cheese
1/2 inch cubes white Cheddar cheese (24)
additional melted butter for brushing the tops


Pre-heat oven to 425 degrees.  Put the flour, baking powder, baking soda, sugar and salt in a food processor and mix thoroughly.  Cut the cold butter into 1/2 inch pieces and add to food processor.  Pulse until butter is just cut into the flour.  Pour the flour and butter mixture into a large bowl.  Mix the yogurt and water together with a whisk and add to the bowl with the flour.  Fold in the yogurt and water mixture and shredded cheddar cheese with a wooden spoon until just incorporated, do not over-mix.  The dough will be quite wet.  Drop six 1/3 cup portions of the dough onto a greased parchment-lined pan or Silpat sheet, leaving 2 inches between the bisquits.  Push 4 pieces of cubed cheddar into the top of each biscuit.  Bake in pre-heated 425 degree oven for 15-18 minutes until the tops of the biscuits are browned, the cubed cheese is melted and bubbling out of the tops and a toothpick inserted into the top comes out clean.  Brush the tops with melted butter.  Cool at least 10 minutes on a baking rack and serve warm.

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