During the Biscuit episode, Norman baked his Farthing Biscuits. I've never heard of Farthing Biscuits, my research found that this is a Scottish favorite. The dough is a pleasure to work with; it's soft and easy to roll.
I made the first dozen using Norman's recipe, and the biscuits where delish. For my second dozen, I added cinnamon and sugar. Either way you try, you'll love them with your next cup of tea!
Ingredients:
225g (8oz) organic plain flour
225g (8oz) organic self-rising flour
1 t sea salt
1 t organic pure cane sugar
85g (3oz) vegan butter
85g (3oz) vegan shortening (butter flavored)
1/4 cup plus of cold water
1 T organic cinnamon (optional)
1 T organic pure can sugar (optional)
Method:
Yields 2 dozen biscuits
Line a large baking sheet with unbleached parchment paper, set-aside.
In a large bowl, combine all of the dry ingredients. Incorporate the butter and shortening until the mixture resembles fine breadcrumbs.
Pour 1/4 cup of cold water into the mixture until a dough forms. You can add more water if needed, but try an additional 1 tablespoon at a time.
Refrigerate dough for 15-20 minutes.
Remove dough from the refrigerator and place onto a large, lightly-floured cutting board.
Pre-heat your oven to 350 degrees.
Roll out the dough to a 1/2 inch thickness. Using a 3 1/2 inch round cutter, cut out biscuits. Place biscuit rounds onto the cookie sheet, and prick the tops of each round.
Bake for 14-16 minutes; bake the biscuits until dry but not brown.
Cool completely before enjoying.
1/4 cup plus of cold water
1 T organic cinnamon (optional)
1 T organic pure can sugar (optional)
Method:
Yields 2 dozen biscuits
Line a large baking sheet with unbleached parchment paper, set-aside.
In a large bowl, combine all of the dry ingredients. Incorporate the butter and shortening until the mixture resembles fine breadcrumbs.
Pour 1/4 cup of cold water into the mixture until a dough forms. You can add more water if needed, but try an additional 1 tablespoon at a time.
Refrigerate dough for 15-20 minutes.
Remove dough from the refrigerator and place onto a large, lightly-floured cutting board.
Pre-heat your oven to 350 degrees.
Roll out the dough to a 1/2 inch thickness. Using a 3 1/2 inch round cutter, cut out biscuits. Place biscuit rounds onto the cookie sheet, and prick the tops of each round.
Bake for 14-16 minutes; bake the biscuits until dry but not brown.
Cool completely before enjoying.
Nice article
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