Good morning, Saturday! 😉 It’s been snowing for a couple of days now, big, wet flakes dancing down, I’ve watched them from the comfort of my home and felt happy that I have a place to call my own
Yesterday I felt like writing, and so I started reminiscing about that one time when my father came home with a huge suitcase and told us to pull down the blinds, before revealing its contents: green bananas! It was the communist era and we hadn’t seen bananas yet, but it was easily understood they were a black market find and consequently something to cherish. 😉On Thursday I felt like making something light for dinner and so I opted for the leek and potato soup I’d made before, I’ll blog about it someday, too. But since it didn’t take a lot of time and I had a day off, I thought of baking these pretty biscuits, too. They’re pretty similar to scones, so they shouldn’t give you too much headache, if the dough is too ferm, just add a bit more milk and knead it well.
2 cups/250g all purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
85 g unsalted butter (I prefer the salted one, though)
177 ml whole milk
The butter should be very cold, so drop it in the freezer for 10-20 minutes before starting to assemble the dough. Mix the flour with baking powder, sugar and salt, then work the butter into the mixture and crumble it well. Add the milk and knead well. I’ve been making scones for half of my life, so I don’t despair if the consistence is not perfect, I just knead a bit more or add some more milk.
Use a glass to cut them in circles and bake them at 220 degrees C for 10-12 minutes until they’re golden brown.
Serve them with dinner, the American way, or save them for breakfast, like you would with scones. 😉