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Quaker Bonnet Biscuits

From

October/November 2005

Quaker Bonnet Biscuits

To speed up our Quaker Bonnet Biscuits recipe, we used a food processor to cut the chilled butter quickly into the dry ingredients. We then transferred the dry ingredients to a large bowl and mixed the wet ingredients in by hand to prevent overmixing. We added whole milk, an egg, and sugar in addition to a lot of butter to keep the flavor rich and the texture tender. For the “bonnet" shape, we affixed a smaller round on top of a larger round—off center, of course. Proofing the biscuits in a warm oven hastened their rise. Once doubled—about 30 minutes—they were ready to bake.

Makes 18

To make these biscuits without a food processor, freeze the sticks of butter until hard and then grate them into the dry ingredients using the large holes of a box grater. Toss gently with your hands to evenly distribute the butter, and proceed with the recipe.

Ingredients

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