As promised,
here's my recipe for my herbed biscuit crust.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3opybEg6kkoZ5ILcbJAPp1S9wCYNjgqLxflzjfpy8VecwmQxqbY9C-XNy06b-lw7DeU4m-b1vn9fWsqq6zO6z9K4IPjN-EleM7Uyx52pmPn8VBxXqU3X0sq0WbSzw8s7joSrik3ivgqY/s200/DSCN4817.JPG)
I started first with just the dry ingredients.
3 cups all purpose flour
2 tsp salt
4 tsp baking powder
1 tsp baking soda
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vuNbPQhPjMOSYpYrnlB9prY7ERwO93XituJrY4_-nXWcVgH355yzMX9oKEtIDgpeInfDmln34Vq3C2a_tzv9fjeUvvG5Qj5dKRVcay2PtLiGFh9czVQ-07b3onfYBWkerd-DJiec3ZI/s200/DSCN4815.JPG)
Whenever measuring dry ingredients
use the dip and sweep method.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1tnsx6h39OtGHRWGLQlAI2tzq8oY6axxvM8oqreuJAQsHcWupDP5c3KPVciEVDDqRBIVODA_FOFtGIzNCDg4Lk6t2h10uchrZ40zg_l6fOs3bTZJTOA0lz-rQ6DqVNCt-NEaiJgxiyE/s200/DSCN4821.JPG)
I added the salt, baking powder, and soda
to the flour.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJIuVWnCug0UHZR3S3AsfDOJIchWGkqQsIf4QhPTx5kA5fPe3bAyfn3AGR8AzV5SBUK4kt1hWuF6o4PG2nyvkVTUGydzXE0Z1xmrGYOe8TxJX51OqhFrA5eaRfooOz0IeLSq92dTWXlM/s200/DSCN4822.JPG)
I chilled 8 TB of Crisco...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1oYKdZJziSgIZAOAxg47hVtf2JknTvU1UiFb5tMqoVMGeD11f6PcnHLr7Jj0hKsKVGFe3BB5Rgrpi64JmLsyVazLRyx58QQRAD1qsnoSY8hyphenhyphenfWajn6QYo49IMHgtgxt154YwqK2oeEzQ/s200/DSCN4823.JPG)
... and put little pieces around the rim of the bowl.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE61Y0PXiDxosMr_JJ_tZf5GUG9bj0gMneDC-jd8UHF6Mu1adktmh5SBQVU-rSTyAji6OAETLcfBG9_OaEJbnKjMoQlrFX8wk4DvIfqgw6FwfJLxLU3ZyEG6dDGrMRAsg_CSoA7tYpmL4/s200/DSCN4825.JPG)
Then I just went around with my pastry blender
and cut in one bit of Crisco at a time,
working it with my blender...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4dtr1ISJoCO7ZAKnhdjfIG8xZjDinz8Y6ErY0BsXfuoYZdt4ETkLRI73nYARh8uhgnMJ38kc4RRQbtFeIIHB6uShCSNklTU9qOSyQu_8jgDfoUSAy3ndkjSNeMrzFvebDxhWbSWuqI4/s200/DSCN4826.JPG)
... 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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbwRFVYKj_tnwiev3THp41NIQZ1ls8gqc8OHmoukQ7yhkS-IUyitVECL3uttparWqliB18J-wxTsbX3sKMcZiXCSSR6dWY0ol7KjipLIP7_ygQzZdjvkZpWAZccMavAbqHMDSl4DlUVI/s200/DSCN4941.JPG)
I chopped up about 4 TB parsley
and two tsp chives.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnW8jYOuaaSKzBxqWDq9A5lVu3t0xcVeLGPAPNzYcnW1YIgW8dPLQpxnKAJ_7Eyzca40aWHPPwX-sgPEZUM8XAPvYL933BnThPxUyqSA3V9Rgtfy4HQbaRSPf25UxcEXsk34vLRpOZXc/s200/DSCN4977.JPG)
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)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8Psx2TDjIWP3fb-qlIlXirIpthgmfNnxrcQLlF7a7_UevcgcdqmMlEcqqv9LSO4TotViHoPNY61xf8ginhY8PZyk11dHG5r1csMNvPIJljmjRhKns7LitAzs0H-Se-Fr3ZoRJT1g6ek/s200/DSCN4989.JPG)
I added the chopped parsley and chives
to the flour mixture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheejlRZB0IOGnIfFFA1j-ohNtq6WTjKKBkEw79CB6pAbXlhj8XQXpWPiF0331Xkc7IDsUF1KHnAB1Su7PUVHDh-zZX6mebuLT2WIom-ZVQObhrdHeAU6p6eY2uMfOxQIvjw34XRrH6d9o/s200/DSCN4992.JPG)
And mixed the flour and herbs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAzt2UlLdmzmYXyq9PsfJiHZR1RNRwFnmXtE56gnRJNvVTw_-7NeciU7saT7FHeWsgr35vqAQmVO5BMrquzJ8-Vm3qXyfRFdOFz-r-FlhAFcMknfkOXKA7LlQ6O8OpICXp73AdQv_zxc/s200/DSCN4997.JPG)
I made a well and added the buttermilk/cream/milk/egg mixture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvzMouy3_cvTv-AccliKFPoopXtYyDx6fGhFRiY8cYhMWuFKYOGfLCUZNH_G3BPVXDbHPp9SCEYfqOPJPXUSaCA8ifHChlfT75FsO2dwXS_lM1TVmmDmLhqbIwZtMoLILb_5grLd__Fc/s200/DSCN5003.JPG)
I turned it out onto a floured board
and rapidly worked the dough.
The less you work it,
the more tender it will be.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuh_Uy14lF-1ilUo_M3m7N-j9-258zsMTXr8CoXb5I5Rr4JRdI3fA7hNQisANy7BmSHnFEPihEVOAWPlEc_FlmmWobuW0yVioiQpCptztWFzDauRC38rLMO2wFhNXKMrzlN8gajUhQ-8c/s200/DSCN5010.JPG)
I spread the dough by hand to about 1/2 inch thick.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOi8EnQyF1xod1lwf9jZvVBezd1nCGAXXxxmBsm44M6xCsl5yOMZpv-1PyC9SUnURiHW4I4J3UHG42VEd3sVVi0WwWjVByhz2APxm758tdCCmzQJEz1c43XUQExO0wjQY33gWaE4fYsXA/s200/DSCN5013.JPG)
I used the top to cut the dough the right size.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_4Z0njtziHg9QFVbu8sV3iVL8ZmuNTNb67z8v5QB-UoqGUzTn8pJK0aldT_JK20OalOy8Eztlms3cQ_WBh0OUFDPYnUKN0KhVDDoIreLujrqpf6YOLodK45Mn6LAJJQQ1KmKDD0O-hE4/s200/DSCN5016.JPG)
I cut it just a tad bigger
and of course saved the leftover
dough for biscuits today.
(Another post yet to come.)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRhTrt0qr9RjBQwVg7jEY-VYYjSZazyq1ROHoUvgZyozKKB7pnp2bdFAbreUUjzHhM61YE53ir7UarXoXVqreST2xz_sKpV1QoH5yvf_D94MgnteJlybejY_S6_K_6lQBbJhLoG3OQCsU/s200/DSCN5023.JPG)
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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