Spy Wednesday Biscuits Recipes
SKY-HIGH BISCUITS
INDIANA-"When I think of food and summer, I think of our county fair in July. My three sons and I have competed in a lot of 4-H cooking contests. I enter 15 or more food items every year in the open show. "I've found Taste of Home to be a great source for prize winning recipes. My recipe for Sky-High Biscuits (below) never fails to win a ribbon. They're moist, high and flaky, with a wonderful wheat flavor." -Ruth Burrus, Zionsville
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first six ingredients. Cut in butter until crumble. Combine egg and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown.
Nutrition Facts : Calories 237 calories, Fat 13g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 380mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
SPY WEDNESDAY BISCUITS
Brother Rick Curry shared this Holy Week recipe with The New York Times in 1994. These feathery sconelike biscuits are named for Spy Wednesday -- the day the soldiers spied on Christ.
Provided by Florence Fabricant
Categories breakfast, side dish
Time 3h
Yield About 40 biscuits
Number Of Ingredients 11
Steps:
- Place the currants in a dish, cover with hot water and set aside.
- Mix the yeast with the cup of warm water in a bowl, and set aside for 5 minutes, until frothy.
- Sift the flour, sugar, baking soda, baking powder and salt together in a bowl. Cut in the shortening with a pastry blender until the mixture has the texture of coarse cornmeal. This can also be done in a food processor.
- Drain the currants, and mix them into the dough. Then, lightly stir in the yeast mixture and the buttermilk just until all the ingredients are moist. Transfer the dough to a floured surface and knead gently and briefly.
- Line two large baking sheets with parchment paper. Roll or pat the dough into a rectangle about 1/2 inch thick. Cut rounds with a 2 1/2-inch-diameter biscuit cutter. Scraps can be gently kneaded together and rolled and cut. Dip each cut biscuit into the melted butter; then, place them an inch apart on the parchment-lined baking sheets. Set aside to rise for 2 hours.
- Preheat oven to 425 degrees. Bake about 15 minutes, until golden brown. Serve warm.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 91 milligrams, Sugar 4 grams, TransFat 1 gram
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- Add the flour, baking powder, sugar, salt, and baking soda to a bowl. Give it a mix. (Your fingers will do.)
- I tried the cheese grater trick to cut the butter into small pieces to mix with the flour. The thing I learned trying this technique is that you need to work fast because my fingers started to melt the butter where I held it. (Melted is BAD for biscuit dough.) I paused halfway through each stick to swap for the other and throw it in the freezer for a few seconds. (Alternatively, you could use a pastry blender.)
- Pour in the buttermilk and stir until it starts to come together. There will still be lots of dry bits, but don’t panic! Turn the dough out onto a lightly floured surface. Roll it out and fold it over on itself a few times until a homogenous dough is formed (don’t do this too many times though).
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