As promised,
here's my recipe for my herbed biscuit crust.

I started first with just the dry ingredients.
3 cups all purpose flour
2 tsp salt
4 tsp baking powder
1 tsp baking soda

Whenever measuring dry ingredients
use the dip and sweep method.

I added the salt, baking powder, and soda
to the flour.

I chilled 8 TB of Crisco...

... and put little pieces around the rim of the bowl.

Then I just went around with my pastry blender
and cut in one bit of Crisco at a time,
working it with my blender...

... until I got an even consistency.
At this point, I covered and refrigerated.
You don't want to add the liquid yet
because the baking powder would
start acting immediately.
And I had other rabbits to fry
so the dough would just have to wait.

I chopped up about 4 TB parsley
and two tsp chives.

Here are the rest of the ingredients:
3/4 cup buttermilk
1/4 cup heavy cream
1/2 cup 1% milk
2 eggs
chopped herbs
I would have used all buttermilk
if I'd had it but I didn't.
I only had 3/4 cup of buttermilk.
So I used what bit of heavy cream I had (1/4 cup).
And used my milk for the rest. (1/2 cup)

I added the chopped parsley and chives
to the flour mixture.

And mixed the flour and herbs.

I made a well and added the buttermilk/cream/milk/egg mixture.

I turned it out onto a floured board
and rapidly worked the dough.
The less you work it,
the more tender it will be.

I spread the dough by hand to about 1/2 inch thick.

I used the top to cut the dough the right size.

I cut it just a tad bigger
and of course saved the leftover
dough for biscuits today.
(Another post yet to come.)

The dough got placed over top of my Easter Bunny pie
and got an egg wash.
(1 egg mixed with 1 TB water)
And here it is after 20 minutes in a 400 degree oven.
This is a very tender, flaky, herby crust.
Quite delectable.
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