I told you that I will have themed months for 2012 and I certainly hope I will be able to keep that up for all 12 months. January will be about bread and not just bread but also buns and we start off with a biscuit. (Ok, that neither falls under bread nor under rolls I believe but I think you get the meaning.)
Biscuits are certainly not too common in Germany, at least I don’t recall them from home or anything. I believe the first time I came across them was when I lived in Northern Ireland. The Islands are known for their love of biscuits, crumpets and scones. They come in various shapes and flavours and are really versatile.
This recipes is another of those that I learned at the Bistro when working at Dutch growers and I love them a lot.
Heads up, they didn’t turn out how they should have. I am not talking about the flavour, I am talking about the look. If you are a food like I am that can really annoy your. They taste like they should, I love them, the family loved them, but they just don’t look like I wanted. *sigh* I had a “not good baking day” that day and I will blame it on that, shall we?
Ingredients:
– 4 cups flour
– 1 tbsp. salt
– 1 tbsp. garlic powder
– 1 tbsp. dill
– 1 tbsp. basil
– 4 tbsp. baking powder
– 1/2 package vegetable shortening
– 3 handful cheddar cheese
– 1 1/2 cup milk
Mix all ingredients in a stand mixer, except the milk. Make sure the vegetable shortening is flaky, then add the milk. The dough should be wet, sort of soft and easy to handle. Do not over mix, it will result in heavy biscuits which you don’t want.
Take the dough and put it on a flour dusted surface. Knead it shortly so that you can roll it out to about 1.5 cm thickness (or about 1/2 inch). Use a class to cut round biscuits, any size you like, and place them on a baking sheet lined with baking paper. Glaze them with one mixed egg and bake at 180°C for about 15 min or until golden brown.
They go well with any kind of soup or stew, or just for a nice snack with some butter on it.
Tip: If you don’t like so much garlic then you can just use half or not at all. I am not too big a fan of garlic and just add a hint.
Baking in Saskatoon 