It all started with my addiction to series. TV series, book series…I just love them. Can’t ever get enough of them. So because it’s the middle of my finals season I am staying home at my parents’ because I just simply can’t study in the hot apartment in the city.
So since I’m home I got a habit of waking up then drink my coffee while watching The OC on TV. Pretty much this is the highlight of each morning. I love waking up like this, it makes the whole studying look like a delightful event 🙂
On the other day I woke up and there was no OC on TV. I was like…hmm this is odd, so I looked up the schedule and saw immediately that a horrible horrible thing has happened. I don’t know who had this brilliant idea of putting a teenage show at 5.30 am!! But what can I do, I must adapt so I did…
I woke up at 5.30 this morning only to catch one of my favorite TV shows. The eccentric cook name was not a coincidence. I really am a weirdo 🙂
And since I was up why not getting everything done early! I had a one-hour workout, cleaned the kitchen, took some photos in the garden and…made biscuits for breakfast! I have been wanting to make these for years now but I just never got to it. Until today…They were absolutely perfect for breakfast, I served them with a fried egg inside, but with homemade strawberry jam was a lot better! The biscuits were fluffy and tasty and so easy to make!
oh and ps: the graham crackers just get better and better everyday 😛
Scant ⅓ cup (32 grams) cake flour, I used whole wheat spelt flour
4 teaspoons (18 grams) baking powder
2 teaspoons (9.5 grams) granulated sugar
¼ teaspoon (1.5 grams) fine grain sea salt
½ cup (113 grams) unsalted butter, cut into 16 pieces, chilled
⅔ cup (150ml) buttermilk
Center a rack in the oven and preheat the oven to 400ºF / 200ºC / Gas Mark 6.
In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, sugar, and se salt. Add in the cold butter (shortening, lard, or duck fat) and toss the butter in the flour. Using your finger tips or a pastry cutter, quickly cut and rub the butter into the flour mixture until the mixture resembles pea-size pieces (or oats); it’s okay if the pieces are not uniform, that is what you want.
Pour in the buttermilk. Using a fork, mix everything until it just comes together (it’ll look like a shaggy mess). Lightly dust a work surface with cake flour or White Lily flour. Turn the dough out, lightly dust the top with flour, and gently knead the mass until it comes together.
Using a rolling pin or your hands, quickly flatten the dough out into a rectangle. Fold the short ends over the middle (like a letter) to make three layers. This is the first turn. Give the dough a quarter turn and flatten into a rectangle once again repeating the folding process. Repeat the flattening and folding once more.
Shape into a rectangle ½-inch thick. Using the tines of a fork, dock the dough. This is entirely optional. If you are in a docking mood, go for it- if you aren’t in a docking mood- simply proceed to the next step.
Cut out the biscuits using a 2 to 2 ½-inch biscuit cutter (being careful not to twist the cutter as you are cutting the biscuits) or using a sharp knife, cut the biscuits into squares.
Gently move each biscuit to a parchment (or silicone mat)-lined baking sheet and place about 1-inch apart for biscuits with a crust or place the biscuits close to one another about ½-inch apart. Lightly brush the tops of each biscuit with some milk or buttermilk.
Bake for 10-15 minutes until they are tall, puffed and are blushing with a lightly golden brown color around the edges. If you intend on making smaller biscuits, check on them around 9 minutes of baking.