Sunday, 28 April 2013

Little Mama's Road Stop Biscuits


Last night I dreamt of Mississippi roadtrips and pitstops for buttery, fluffy american biscuits. Naturally, I didn't want to let my subconscious down, so I baked some for breakfast.

Little Mama's Road Stop Biscuits

5c self raising flour
1tbsp salt
1/2tbsp caster sugar
1/2c butter (cold)
2c milk


In a large bowl, sift together the flour, salt and sugar. Then use your fingers to crumble the cold butter into the mixture until delicate pebbles are formed. Next, using your hand as a mixer, add the milk to the dry mix one small splash at a time* until all is incorporated.  (*Tip from Captain Obvious: adding milk in small doses helps prevent the dough from sticking to your fingers)

Tip the mixture out onto a clean surface and continue to fold the stiff, floury dough until it hold it's shape - you will only need to fold the dough approx 10-15 times. (Do not knead this dough as if you were bakin' bread! Biscuits get their lovely fluffy texture from not being over-worked!)



Use a rolling pin to roll out the dough until is it aprox 2cm thick, then use a round cookie cutter to form the biscuits. 

Place onto a lightly floured baking sheet & pop into a pre-heated 200C oven for 10-15minutes, or until golden brown.

Smoother in butter & jam and eat 'em alongside a hot cuppa in your favourite nostalgia inducing mug.