Wednesday, August 17, 2011

Baking Biscuits

I was trying to use up some leftover chicken tonight while making dinner but kept realizing we were out of a lot of things. I'd been putting off a grocery store trip until it was closer to the first day of school and now...well, we didn't have anything. So I wound up making chicken stew...in August...when it's friggin HOT outside (and inside with no AC). Still, it was tasty.

To go with the stew, I thought about making some biscuits (it was a little late in the day to make homemade bread). It has been many many years since I've made scratch made biscuits, but I wasn't worried about it. I had the recipe on hand for Mile High Biscuits (The name comes not from the location of their creation, but because they rise so much when baking). It has probably been 30 years since I first made these. I thought it was a good time to teach The Girl (since she's been in such a baking mood this week).

I taught her how to cut in shortening with a pastry blender and let her mix up the egg and milk (apparently the egg is what makes these biscuits rise so much). The Girl loves to take over the stirring - especially when there is an egg involved. She added the egg and milk mixture to the rest of the ingredients...


...and started stirring. I had to take over the stirring after awhile. Her idea of "soft dough" and my idea of soft dough are very different. In fact, she told me we needed to add more milk because it was too hard to stir.


She was especially excited to find out we were going to knead the dough. She hasn't done much kneading before and her 7-year-old arms are not quite ready to tackle a hefty ball of dough so I would knead a few times and then let her knead a few times until we had a soft, pliable ball of dough.


Then came the rolling. We actually rolled the dough to half the thickness we should have since the only cutter I could find was pretty thin.


After she rolled the dough, she cut them out and placed them on the baking sheet.


After that, she completely lost interest until the biscuits came out of the oven and were on the dinner table. They were scrumptious!


The biscuits didn't rise as much as I remembered them doing. That could be because we had rolled them thinner than called for but it could also be because we were at a higher altitude. Not sure which, but it sure didn't affect the flavor.



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