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Saturday, 2 June 2018

How Did I Ever Manage Without Them?

You go along for years doing a job..in this case making biscuits...and it never occurs to you that it could be made a little easier.  I used to roll out my dough and cut it into little squares with a knife.  It was reasonably easy but not satisfactory in appearance of the finished product.  A while back I was in HomeSense and  found a package of biscuit cutters.  They are just little plastic handles with a circle of crimped metal for the cutter..all different sizes... Well, it has transformed the biscuit making industry here in Delores' kitchen.  The funny thing is, the biscuits rise better....I am assuming because the action of cutting seals the edges of the little dough rounds.  The hubs gets all excited when I make biscuits...wanting to know what size they will be.  He likes the tiny ones.  Why?  Because he can eat half a pan of tiny ones and thinks because they are so tiny he isn't taking in too many calories.  I like the larger ones because you can split them and use them for a fried egg and cheese sandwich.  
Do you want the biscuit recipe?  Oh good because I was going to tell you anyway.
2 cups flour, 4 tsp baking powder, 1 tsp salt sifted together in a large bowl, cut in half cup of becel oil, stir in 1 cup milk.  You now have a sticky mess.  Flour your counter, splop the sticky mess onto it and flour the sticky mess.  Knead 8 to 10 times and roll out with a floured rolling pin.  Use your magic cutters (or your knife) and place on an ungreased baking tin.  Space them for firm biscuits or let them touch side to side and brush with melted butter for soft biscuits.  Bake at 425 to 12 minutes.  

17 comments:

  1. I could never deal with the mess of biscuits, but always appreciated anyone who could.

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    1. They are a family favourite...I've learned to live with it.

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  2. Yes, we always had those biscuit cutters. Metal fluted edges with green metal and wood handles. I rarely make them aany more instead eating a blue berry muffin once a week. I use ducks recipe and use real butter. My grandmother used Crisco.

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    1. PS: You can use a water glass too.

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    2. If I remember correctly my gran had a few of those as well.

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  3. LOL, Delores - I did the exact opposite for the sake of "easy" - went from cutting out biscuits with a metal cutter to flattening the whole thing on a baking sheet and scoring the top with a knife! After baking, I cut along the score lines. It's how my mom made shortcake for strawberry shortcake too (just add 1/4 c sugar to your recipe and cut out half of the salt).

    My husband does the same with smaller sizes of things. He is in denial :)

    I've been using canola oil for my biscuits for years also - we prefer the texture and they are marginally healthier although they are still considered a treat food in our house, ha ha

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    1. That would make a softer biscuit yes????? I may try that.

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    2. Wouldn't canola oil be similar to Becel oil? I don't know what Becel oil is like. And yes, they are quite dense and moist, not "light and fluffy" as preferred by those who use shortening or lard.

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    3. I'm a "light and fluffy" girl when it comes to biscuits, which we call scones, with a short "o" as in gone.

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  4. I had to google Becel oil.
    On the very rare occasions I make biscuits (sweet or savoury) I use a glass to cut them out - or follow jenny_o's method.

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  5. Oil? I've never heard of that before. We use butter and either cut in with a knife or rub in with fingertips. Like EC, I used to use a glass to cut them out as my mother did before me, but once I got a set of cookie cutters I used those. I make them smallish and we have them with jam and cream for afternoon tea sometimes. But rarely.

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  6. Like Joanne, I enjoy it when biscuits are served, but not the work and mess involved.

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  7. I love biscuits, I haven't made them with oil but it sounds faster than rubbing in the butter,, I also love the sound of the biscuit cutters with wooden handles like some mentioned,, I just use a glass dipped in flour,, but I also like the sound of laying the whole thing out then scoring,, I love biscuits and will eat them in any shape or form!! I'm certainly trying yourrecipe, thank you!

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  8. Home baked are much better than tinned, or what one person i read of called “whomp” biscuits. He called them that because you “whomp” the tube on the side of the counter.

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  9. Sounds like you could drop teaspoons of that dough onto hot soup and simmer until little dumplings form. My father was the cook in my house when I was growing up and would put beef stew in a casserole dish and cover it with biscuit dough. We get hot stew with a chunk of biscuit bread for supper.

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    1. I've used the biscuits as casserole topping...also like a biscuit sliced and placed in the bottom of a bowl of chili or stew...I have a slightly different recipe for dumplings. The larger biscuits make a great breakfast sandwich. This recipe can be adjusted with additions of cheese, sugar and raisens, etc....

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