Meet Us Anywhere!
  • Home
  • Blog
  • Photos
  • Recipes
  • Where?
  • Who?
  • About

Secret Ingredient Biscuits

11/17/2020

1 Comment

 
Picture
Traveling through the South, it's tempting to sample biscuits at every chance. But more often it's a lazy Sunday morning when Nancy has a craving for them while she reads the Sunday papers in bed.

​Richard came across this surprisingly simple and quick recipe (from America's Test Kitchen) that yields a consistently good result. Can you guess what the "Secret Ingredient" might be? Click on "Read More" to find out.

Ingredients

  • 2 cups (10 ounces) all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup whole milk
  • ¾ cup mayonnaise (the "Secret Ingredient"!)

Process

  • Adjust oven rack to middle and preheat oven to 450 degrees
  • Line a rimmed baking sheet with parchment paper
  • With a wire whisk, combine flour, sugar, baking powder, baking soda, and salt in large bowl.
  • Whisk milk and mayonnaise together in separate bowl.
  • Using a rubber spatula, stir milk mixture into flour mixture until just combined. It will be rather sticky, not your typical dough consistency.
  • Using a large table spoon and your rubber spatula, drop 8-12 (I prefer 8 - depends on how large you like your biscuits) dollops of the sticky dough onto the parchment, spacing them 1 1/2 - 2 inches apart. (About 1/4 to 1/3 of a cup each). Use your spoon & spatula to loosely shape the dollops into reasonably round balls. Even up the size of the balls as best you can.
  • Bake until biscuit tops are golden brown, 12 to 14 minutes, rotating sheet halfway through baking.
  • Transfer biscuits to a wire rack and let cool for 5 minutes.
  • Serve with soft butter and your favorite jam, or split them and top with poached eggs.
  • Wrap any leftovers in parchment paper and leave at room temperature. 

Notes

  • Whole milk and full-fat mayo are important to get the right texture - don't substitute low-fat or non-fat varieties!
  • I usually cut the recipe in half and just make 4 biscuits. It's so quick that having them fresh is easy. Plus, having too many leftovers of these tempting treats around is tough on the waistline.
1 Comment
Penny Locey
11/18/2020 03:26:02 pm

Biscuits are my not-so-secret obsession. Can't wait to try these!
Safe Thanksgiving you guys! Penny

Reply



Leave a Reply.

    Recipes from the Road

    Click on recipe title or  “Read More” to see the full recipe and demo video

    Categories

    All
    Appetizers
    Asian
    French
    German
    Italian
    Mexican
    One Pan Meal
    Quick & Easy
    Regional Specialties
    Seafood
    Spanish
    Vegetarian

    Archives

    September 2021
    July 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    June 2020
    May 2020
    April 2020

    RSS Feed

Menu

Home
Blog
Photos
Recipes
​Where?
Who?
About

Social Media

Unsubscribe
© COPYRIGHT 2019. ALL RIGHTS RESERVED.
  • Home
  • Blog
  • Photos
  • Recipes
  • Where?
  • Who?
  • About