Hi and welcome to Steve' Kitchen. The English language is a strange thing
whether you say tomato
or tomato it really doesn't matter they mean the same thing
unlike the biscuit. Now when I was in Louisiana I think it was
in the USA, the wonderful USA I
first came across the American biscuit now here in Australia
and in the UK for that instance go and get a biscuit you know it's going to be
covered in chocolate
it might have raisins in it we call biscuits what the Americans call
cookies so I was a little disappointed when I went to get biscuits
something to dip into my coffee and I end up with something that looked a
little bit like a scone
it was a savory scone actually, that's the American
biscuit now I was disappointed but I've learned to absolutely love them
and today I'm going to share with you one of my favorites it's a cream biscuit
come on let me show you how
Now this is a very simple recipe. I've got two cups
of self raising flour. Now a lot of people don't have self raising flour you
can use all purpose and add
a little bit of baking powder and salt into it.
I'll leave a little explanation down in the description. I'm going to add a tablespoon of
sugar in there as well
and then we're just going to pour in some double cream a cup and a half
of nice thick double cream and I think in some places they would call this
a heavy cream and then I'm just going to take a fork
and start to pull these together then I'm just going to start using my hands
and one of the important things with a biscuit is not to overwork
the pastry you want that lovely crumbly texture. So just pull this together until
you've got a nice firm dough
then when it's drawn together like that we just pop it out
onto our work counter dust the surface with a little bit a flour
and as I say we don't want to overwork this dough but I'm just going to square
it up now
and then sprinkle a little bit of flour again
over the top of our dough and take a rolling pin
and we just going to roll this out until it's about
half an inch thick then when your happy you've got the thickness you want I've got a
3-inch
cutter here and I'm just going to use it to cut out
my biscuits and that's what we're looking for
and whilst we lay out our biscuits on a non-stick tray or cookie sheet we'll just
preheat your oven to 420'F that's 220
degrees Celsius
it's a pretty hot oven leave a little space about around each one
and the last thing we want to do before these go in the oven I want to take a
little bit of melted butter
and just brush it over the top and now we're just going to pop these in the oven
for about 10 minutes until they're lovely golden brown
Now there they are out of the oven and they're beautiful golden brown
What I am going to do before they actually cool down is I'm just going to
brush
again a little bit of melted butter now I'm using salted butter
it's up to you whether you use salted or unsalted and then I'm going to lift these
biscuits onto a cooling rack and just let them completely cool down
now you look at those they look absolutely delicious now
I like to have these with a little something sweet so I'm just going to
take one of these and look at the way
that pulls apart its absolutely beautiful
and that's because we haven't overwork the dough lovely and crumbly
now I'm just going to pop a little bit of raspberry jam
on top of that now the English in me wants to add a big dollop of fresh cream
as well but I'm going to have it just
as it is. So there you have it American-style biscuits albeit
a cream biscuit. I'm going to try this because it's smells delicious
mmmm
and it tastes delicious. Now what a delightful and light and fluffy biscuit that is
it's fantastic. Now I'm going to be using this for another recipe so keep them Peeled
because that's coming up very soon
as always I'd love to hear your comments down below, please share the love, give this the
thumbs up
I'll see you in the next video be good.
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