The Page Your Cookbook Falls Open To

shortcake and flowers

Like a well worn path, my cookbooks show you the way to my favourite things to cook and eat.

The new Basic Biscuit (American Biscuits, like scones) recipe is one of the them.  These are my go-to comfort food.  When cupboards are empty and the fridge is bare, I can usually scrape together the ingredients to whip these up as a base for something deeply satisfying.  Sometimes they are eaten warm with butter and jam.  Sometimes they stretch as far as strawberry shortcake.  In winter they get some dried cranberries and pumpkin seeds mixed in.  In autumn, fresh blackberry jam is the topping of choice.  Hazelnuts, chocolate pieces, cheese and ham have all at various times studded the crumbly goodness of these delicious scones.

I don't even need to look for the page.  The well-worn pages of my cookbook just fall open to the simple recipe and magic and comfort can begin.

New Basics Biscuits (adapted)
5T Butter, cold
1T, Baking Powder
2T Sugar (optional for sweet varieties)
1 cup plain white flour
1 cup brown/wholemeal flour
3/4 single cream  or milk

The book offers step by step instructions, but I essentially bang the butter, flours, sugar (if you are using it) and baking powder in my food processor and blitz it.  Mix in any other ingredients you'd like and then add the cream and mix until doughy. Scoop out and plop into tomato sized heaps. Of course you can roll them out and cut them, but that is really unnecessary mess and effort. Bake at 180C/360F for about 10 minutes or until golden.   

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Thank you all so much for your good wishes yesterday.  It was a better day. Sometimes better is all you need (plus I had biscuits).

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