Flavoured American Biscuit 

Flavoured American biscuit.

First time tried these biscuits and love the texture and taste.  So tried again with lightly flavoured with Italian herbs. You can enjoy these savoury biscuits with jam or gravy.

A biscuit in the United States and parts of Canada, is a variety of small baked goods with a firm browned crust and a soft interior. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast. They are similar to British scones or the bannock from the Shetland Isles.

Biscuits, soda breads, and cornbread, among others, are often referred to collectively as “quick breads,” to indicate that they do not need time to rise before baking.

Wikipedia



First time I saw these biscuits in a food group. And tempted to try it. Thanks to Pat Clark Royalty, Nathalie Dupree and Rosie Dore for the great help. You introduced me to these delicious biscuits. Everyone in my family loved these.

Adopted the recipe from Geniuskitchen.com

Recipe is very easy and simple. Refined flour is used in it. But next time I will try with whole wheat flour. I have made these with lightly flavoured. If you like you can increase the amount of herbs for strong flavour. See notes for it.

Recipe


All purpose flour or maida – 2 cup

Baking soda – 1/4 teaspoon

Baking powder – 1 tablespoon

Salt – 1 teaspoon

Unsalted butter – 6 tablespoon, chilled

Butter milk – 1 cup

Garlic powder – 1 teaspoon

Origano – 2 teaspoon

Red chilli flakes – 1/2 teaspoon

Method


1. Preheat your oven at 180°.
2. Combine all purpose flour, salt, baking soda, baking powder, garlic powder, origano and red chilli flakes in a bowl.
3. Cut the butter into chunks and mix it into the flour with your fingers until it resembles course meal.

If using a food processor, just pulse a few times until this consistency is achieved.
4. Add the buttermilk and mix just to combined.

If you feel the mixture dry add a bit more buttermilk. It should be very wet.
5. Turn the dough out onto a floured board.
6. Pat very gently. (according to original recipe it should not be  rolled  with a rolling pin) but I have used rolling pin. Next time I will follow as directed in the original recipe. Pat or roll the dough out until it’s about 1/2″ thick. Better don’t use rolling pin.
7. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
8. Use a round cutter to cut into rounds.

Don’t twist, cut the biscuits directly down.
9. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
10. Place the biscuits on a cookie sheet, if you like soft sides, put them touching each other.

If you like crusty sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
11. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Do not overbake.

Notes –

1. Handle the dough gently. Don’t knead much.

If you have food processor you can use it.
2. If you want fresh biscuits you can cut the dough and place on a cookie sheet and freeze. Bake for 20 minutes when required.
3. Now I am copy pasting the words as Pat Clark Royalty directed to make these –

Remember: cut to pea like consistency. Pat to oblong. Fold into thirds. Pat again. Fold again. Cut biscuits directly down. Don’t twist the cutter. Done. Don’t make too thin.

Leftover: split, butter, cut side down in hot pan to brown.

Thanks again for these useful tips.
4. If you don’t have buttermilk mix 3/4 cup curd and 1/4 cup water or mix 1 tablespoon vinegar or lemon juice in 1 cup milk, keep aside for 5 – 10 minutes to get the perfect buttermilk.
5. If you want strong flavour use 2 teaspoon garlic powder and 1 tablespoon origano. Add chilli flakes according to your taste.

6. My Indian readers if you make the dough soft and smooth not wet and roll out thin then it will be just like khasta mathri like snack. You can try if you like.

Get the original recipe here.
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Veg Calzone 

Veg calzone. 

Calzone is a dish of Italian origin that is made of pizza dough. Pizza dough folded in half and filled with cheese, tomato and Origano etc. 

I have used soya granules in the stuffing. If you want to make a non veg version you can use minced and boiled meat instead of soya granules. 

Make it as a party snack or for evening snacks for kids. 

Or make large sized calzone and serve as dinner. 

Sending this post to 105th #Foodiemonday bloghop theme is savoury baked dish.

I have used refined flour and whole wheat flour both. But you can make it with only whole wheat flour or only refined flour too. Or use half portion whole wheat flour and half refined flour. 



Recipe 



Atta or wholewheat flour  –2 cup 

Refined flour – 1 cup 

Yeast –  2 teaspoon

Sugar –  1/4 teaspoon

Milk – 1 and 1/4 cup or as require to make a soft dough

Salt  – 1/2 teaspoon

Oil  – 2 tablespoons

Garlic paste  – 2 teaspoon

Oregano  – 1 teaspoon

Black pepper powder  – 1/2 teaspoon

Some flour for dusting

For stuffing 



Onion – 3 sliced 
Capsicum – 1 large, thinly sliced 
Soya granules – 1/4 cup 
Garlic paste – 2 teaspoon
Pizza sauce – 1/4 cup 
Tomato ketchup – 2 tablespoon 
Origano – 2 tablespoon 
Chilli flakes – 1-2 teaspoon or to taste 
Black pepper powder – 1/2 teaspoon 
Cheese cube – 2



Method 



Take 1 cup lukewarm milk in a large bowl. Milk should be just warm not hot.
Add 1/4 teaspoon sugar and 2 teaspoon yeast. Stir well to dissolve both.

Now keep it covered for 15 minutes or until the mixture bubbled up. 

Add salt, oil, Oregano, garlic paste, black pepper powder and half of the flour. Mix well with a spoon.

Now add remaining flour and knead with hand. Knead well and add more milk if require. Knead the dough for 8 to 10 minutes. 

Smear the dough with some oil and cover. Allow the dough to proof for 2 hours. If the weather is cold increase the time.

For stuffing soak soya granules in hot water or microwave for one minute. Soak for 15 minutes. 

After 15 minutes drain water, squeeze and keep aside. 

Heat oil or butter in a pan. Add sliced onion. Fry till the onion becomes translucent. Add garlic paste. Fry till the onion becomes brown. 

Add chopped capsicum. You can use red or yellow bell peppers, olive or jalapeno if you have. 

Stir and add soaked soya granules. Saute for 1-2 minutes. 

Now add pizza sauce, tomato ketchup, origano, chilli flakes, black pepper powder. Saute for one minute more. 

Add chopped or grated cheese cubes. Mix well and remove from heat. 

Let the mixture cool down.

Preheat the oven at 200° for 15 minutes. 

Grease a baking tray or line with parchment paper or aluminium foil. 

Now take out the dough. It will be double. Punch down the dough to remove the air.
 

You can make 6-7 large calzone. I have made 14 small sized calzone and 3 small braided pizza out of this dough. 

Divide the dough into equal portion. Make balls out of each portion. Roll out into thin circles on a flour dusted surface. 

Fill each circle with stuffing on half of the circle. 

Leaving the edges. Spread grated mozzarella cheese over the stuffing. Fold half of the circle over it. 

Press the edges to seal and ensure stuffing does not spill out. Use a fork to seal the edges. 

Make small slits with a knife over every calzone to escape the steam. 

Brush with butter or oil. 

Bake for 15-20 minutes or until the calzone becomes golden brown. 

Let the calzone cool for 5-6 minutes before serving.

Serve with tomato sauce or cheese dip or any sauce. 

Happy baking…… 

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