Retro Saturday: Biscuit Baking

Retro Saturday is a chance to see a blast from the Home Ec 101 past and gives Ivy and I a chance to relax.
Heather says:

I searched high and low. I tried at least a dozen recipes people swear were from Grandma and now I have it. This is the one I recommend to biscuit novices. This is my choice for those who are scared of rolling pins and feel unsure about kneading.

Basic biscuits:

• 2 cups all purpose flour + extra for dusting
• 1 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1/4 cup vegetable shortening (COLD)
• 1/4 cup unsalted butter (COLD)+ 2 TBSP
• 1 cup milk

Preheat the oven to 400F.

Melt the 2 TBSP unsalted butter and pour into a 10″ square cake pan. Set aside.

In a large mixing bowl thoroughly combine the flour, salt, and baking powder. Add the shortening and grate in the butter. If you have a pastry cutter you can work it in that way, but for novices I find a grater simplifies the process. Do not worry about the little bit that sticks to the grater.

Using your fingers work the shortening and butter into the flour mixture. When it is thoroughly combined it will resemble coarse crumbs.

Add the milk and stir until just combined. The dough will be VERY sticky, that is exactly how it is supposed to be.

Heavily dust your work area and hands with flour. Turn the dough onto the floured surface. Fold each side toward the middle. Pick up the dough, redistribute the flour on your work surface, turn the dough over, and set back down. Once again fold each side to the middle. Pick up the dough and turn it over. Set it down and using your hands, gently press it out until it is about 3/4″ thick.

Using a biscuit or cookie cutter, cut the dough into 2″ circles. Push the cutter straight into the dough and pull it straight out. It sounds silly, but do not twist the cutter. You can push the scraps together to salvage the last biscuit. One at a time, set each biscuit into the buttered cake pan, then turn over, this gives them a nice buttery topping without having to use a pastry brush.

Bake 15 minutes or until golden.

Yields ~ 9 biscuits

Cookie-a-day: Chocolate Crinkles or Black and Whites

Heather says:

As you can tell this fun little cookie has several names. They also go by krinkles, and kringles. Soft and chocolatey the powdered sugar adds a nice counterpoint, both with color and taste. It makes an attractive addition to your holiday baking.

INGREDIENTS:

• 3/4 cup butter, melted
• 1/2 cup unsweetened cocoa powder (I use Hershey’s Special Dark, richer taste without a gourmet price)
• 1 cup sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 6-oz. bag semisweet chocolate chips (optional)
• confectioners sugar to taste (1/2 - 1 cup)

Directions after the jump.

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Cookie-a-day: Gingersnaps

Heather says:

This recipe makes cookies that are a nice balance between crispy and chewy. If you like your ’snaps to have a sharp bite add a little crystallized ginger and even a pinch of cayenne. This version is kid friendly, but also makes a nice base for turning up the heat.

Ingredients:

 

• 3/4 cup unsalted butter - softened
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar + 1 cup for garnish
• 1/4 cup blackstrap molasses
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 2 tsp ground ginger
• 1/2 tsp ground cloves

Directions after the jump.

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Cornbread 101

Dear Home Ec 101,

Do you have a good cornbread recipe or tips on baking cornbread? I
generally use a corn meal mix and it always comes out too dry and
“crummy”. I like for the outside to be crisp but for the inside to be
soft and to stay together instead of falling apart when slicing or
buttering it.

Signed,

~Feelin’ Crummy

Heather says:

Excellent timing. I needed to bake a couple batches for my cornbread and andouille sausage dressing. This is a plain rather than a sweet cornbread and holds together nicely.

Basic Cornbread

• 1/2 TBSP Butter or bacon grease (for your 9×13 pan)
• 8 TBSP (1 stick) Butter
• 4 large eggs
• 3 cups buttermilk
• 3 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 TBSP + 1 tsp baking powder
• 1 TBSP sugar
• 2 tsps salt
• 1 tsp baking soda

Preheat the oven to 375 F. (I put the butter in a heatproof cup - not plastic!- and let the oven melt it while I combine the dry ingredients).

Combine the cornmeal, flour, baking powder, sugar, salt, and baking soda in a large mixing bowl. Stir with a fork until thoroughly mixed.

In another bowl briefly mix the eggs, buttermilk, and melted butter. Whisk to mix.

Place your 9 x 13 baking dish in the oven with the 1/2 TBSP butter or bacon grease.

Pour the wet ingredients into the dry and stir until just combined.

Remove the pan from the oven when the butter has melted and tilt the pan to coat the bottom.

Place the pan on a heatproof surface (it just came out of the oven) and pour the batter into the very center. The batter will push the grease to the edges and prevent sticking.

Bake at 375 for 30 - 40 minutes. The top will be golden and the edges will pull away from the sides of the pan. Set on a baking rack to cool for five minutes before cutting and serving.

Enjoy!

Submit your question by sending an email to helpme@home-ec101.com