Derby Biscuits

From Cook's Country | April/May 2016

Why this recipe works:

Recipes for beaten biscuits date back to a time before leaveners such as baking powder and baking soda were commercially available and call for the baker to beat the dough to both trap air and develop gluten. Modern recipes for these biscuits are much less of a cardiovascular workout, relying… read more

Recipes for beaten biscuits date back to a time before leaveners such as baking powder and baking soda were commercially available and call for the baker to beat the dough to both trap air and develop gluten. Modern recipes for these biscuits are much less of a cardiovascular workout, relying on a stand mixer or food processor to make the dough. In addition, to achieve the flaky texture of a biscuit combined with the crunch of a cracker, we embrace modernity and use a small amount of baking powder: only 2 teaspoons for 2½ cups of flour. Pulsing in 8 tablespoons of cold butter in the food processor keeps the biscuits pleasantly tender without getting too crumbly. Just a little sugar enhances their flavor and makes their exteriors of our biscuits nicely crisp. In addition, the bite-size shape of our “Derby” biscuits makes them perfectly suited to splitting open and layering with country ham, beer cheese, and red pepper jelly.

less

Makes about 28 biscuits

Split a biscuit and fill it with country ham, beer cheese, or hot pepper jelly.

Ingredients

Detail sfs derby biscuits 13
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection