4 cups gluten-free flour mix 2 tsp sugar 2 Tbsp baking powder 2 tsp salt ½ cup butter ¾ cup sour cream ¾ cup water 1 large egg (or 2 small eggs) extra butter, softened

In a large bowl, whisk together the GF flour, sugar, baking powder, and salt. Cut the butter into the mixture until there are no large chunks of butter.

In a medium bowl, beat together the sour cream, water, and egg. Stir this mixture into the flour mixture.

Sprinkle GF flour onto your work surface, then put out he dough and knead it lightly to bring it together. Roll it into a slab about ½” thick. Cut out circles of dough, I used a 3” cookie cutter. Place the biscuits on a baking sheet lined with baking parchment. Brush the tops of the biscuits with softened butter.

Place biscuits in freezer and set the oven to heat to 450° F. Once it has heated, bake the biscuits for 18-20 minutes, until the tops and bottoms are lightly golden brown.

Serve warm or let cool on a rack.

#bakingpowder #biscuit #bread #butter #egg #gfflour #glutenfree #salt #sourcream #sugar #vegetarian

2 ½ cups flour 2 Tbsp sugar 1 Tbsp baking powder 1 tsp salt ½ cup butter 3 eggs 2/3 cup buttermilk 2/3 cup grated sharp cheddar ¼ cup chopped chives ¼ cup grated sharp cheddar (to top scones)

Preheat oven to 375° F.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour with a pastry cutter. Stir in the cheddar and chives.

Whisk 2 eggs and combine with the buttermilk. Add to the flour mixture and stir until just moist.

Turn the dough out onto a well floured surface and knead lightly. Cut dough in half. Roll each half into a circle about ¾” thick. Cut each circle into 4 wedges. Whisk remaining egg in a small dish and brush on top of the scones.

Let the scones rest for about 10 minutes before baking. Sprinkle each scone with about a Tbsp of grated cheddar.

Bake for 20 minutes or until golden brown on the edges.

#bakingpowder #biscuit #butter #buttermilk #cheddar #cheese #chive #egg #salt #scone #side #sugar #vegetarian #wheatflour

Period: 1200s, Spain, Morocco Sources: About Morrocan Food, Medieval Spanish Chef

2 cups fine semola flour 3 Tbsp coarse raw sugar ¼ tsp coarse salt ½ cup soft or melted butter ½ – ¾ cup milk

In a mixing bowl, stir together the semola, sugar, and salt. Stir in the melted butter until the mixture is like damp sand. Stir in ½ cup milk. The dough needs to be very soft, like very wet cookie dough. Add more milk if necessary. It will look too wet to a baker's eye.

Let the dough rest for a few minutes. It will stiffen as the semolina absorbs moisture.

Meanwhile, preheat the frying pan over high heat, then turn heat to medium-low.

Prepare a pressing folder by cutting open 3 edges of a plastic storage bag, or cutting a rectangle of baking parchment and folding in half into a square.

Form a small ball of dough, place on one half of the pressing folder, fold over the other half, and use a flat-bottomed plate to press the dough into a circle about ¼” thick. Peel off the top half, flip the dough onto one hand and peel off the other half of the folder.

Cook them over medium-low heat for several minutes on each side until each side has patches of deep golden brown. try to flip it only once.

Serve with toppings as with pancakes or scones, such as butter, syrup, jam, cream, or savory with cheese and meat.

#biscuit #butter #historical #milk #salt #semola #side #sugar

2 cups whole wheat flour 1 Tbsp baking powder 1 tsp salt ½ cup butter ½ cup buttermilk 2 eggs

Preheat oven to 425° F.

Stir together the flour, baking powder, and salt.

Beat together the milk and 1 ½ eggs (or 1 extra large egg). (Start with 1 egg and the milk, then beat the second egg separately and add half of it to the milk.)

Roughly cut the butter into the flour mix, leaving some largish chunks of butter. Stir in the milk mixture until just mixed.

Gently knead the dough on a floured surface until it holds together. Gently shape into a large, flat rectangle. Fold the rectangle into thirds (like folding a letter) and gently press down. Cut into 8 equal pieces, or however many biscuits you want. You can leave them in this shape, or gently reshape them by tucking the edges.

Place on a baking sheet that is greased, or lined with parchment. Use the remaining beaten egg to glaze the tops. Sprinkle seasonings on top if desired. Bake for 15-20 minutes.

#bakingpowder #biscuit #butter #buttermilk #egg #salt #side #vegetarian #wheatflour

1 cup flour ¾ tsp baking powder ¾ tsp baking soda ½ tsp ground allspice ½ tsp ground cardamom 1/8 tsp salt ¼ cup butter 1 egg ¾ cup plain yogurt, or sour cream, or a mixture 1 Tbsp honey 2 cups apples, core removed, diced small about ½ cup honey

Preheat oven to 400° F.

Stir together the dry ingredients. Cut in the butter. In a separate bowl, beat the egg, yogurt/sour cream, and honey. Gently stir the wet mixture and apple pieces into the dry mixture.

Grease a muffin tin. Spoon 1-2 tsp of honey into each cup. Spoon the batter into each cup, dividing evenly.

Bake for 15 minutes.

#allspice #apple #bakingpowder #bakingsoda #biscuit #breakfast #butter #cardamom #egg #honey #muffin #salt #sourcream #vegetarian #wheatflour #yogurt

¾ cup cold buttermilk ¼ cup brown sugar 1 egg 2 cups flour ½ tsp salt 3 Tbsp cold butter ¾ cup oats cinnamon

Preheat oven to 375°. Combine the first three ingredients in a medium bowl, stirring with a whisk until the egg is beaten.

Combine flour and salt in a large bowl. Cut in butter until the mixture resembles coarse meal. Stir in the oats. Add milk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly until the dough is all together. Place on a baking sheet that is either greased, or lined with parchment. Form dough into an approximately ¾” thick, 9” circle. Cut dough into 12 wedges all the way through. Sprinkle cinnamon on top.

Bake until golden, 18-20 minutes. Serve warm.

#biscuit #breakfast #brownsugar #butter #buttermilk #cinnamon #egg #oats #salt #scone #snack #vegetarian #wheatflour

2 ¾ cup flour 4 tsp baking powder 1 tsp salt 3 Tbsp Olive oil 3 Tbsp Coconut oil or butter 1 ½ cup milk

Preheat oven to 450° F.

Stir the flour, baking powder and salt together. Cut in the butter, or grate it & stir it in. Stir in the milk. For whole wheat flour, you might need 1 or 2 more Tbsp of milk. It should be a very soft, sticky dough. Drop by large spoonfuls onto a greased or lined baking sheet. Bake for 12 minutes. Makes 12.

Variations:

Reduce the salt to ½ tsp. Add a bit of honey or sugar, and other things like nuts, oats, and dried fruit to make scones.

Use olive oil instead of butter. Add 1 tsp rosemary and 1 tsp black pepper and roll out into thin pizza crusts (recipe is enough for 2 medium-large pizzas). It makes a nice crackery crust.

Make vegan by using coconut oil instead of butter and water instead of milk. The biscuits still turn out soft and fluffy.

Add ¾ cup of grated cheese.

#bakingpowder #biscuit #butter #cheese #coconutoil #driedfruit #honey #milk #nuts #oats #oliveoil #pepper #rosemary #salt #scone #side #sugar #vegan #vegetarian #wheatflour

2 cups flour ½ tsp salt ¼ cup butter ¾ cup apple, grated or finely chopped 3 Tbsp honey 1 cup sour cream 1 egg 1 tsp baking powder cinnamon and sugar

Preheat oven to 400° F.

Stir together flour, salt, and baking powder. Cut in butter until crumbly and there's no more dry powder. Stir in apple, honey, sour cream and egg until combined.

Line a baking sheet with parchment paper, or grease the sheet. Use a dough scoop to make round, small scones. Gently press down the tops of each scone to make them flat. Sprinkle the tops with cinnamon sugar.

Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.

Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.

Variation:

Use pears instead of apples, add ¼ tsp dried rosemary to dough, and exclude the cinnamon sugar.

#apple #bakingpowder #biscuit #butter #cinnamon #egg #honey #pear #rosemary #salt #scone #snack #sourcream #sugar #vegetarian #wheatflour