January Daring Bakers: Biscuits
 
 
Serves: 5 3 inches scones
Ingredients
  • 1 cup (140 gm/5 oz) plain (all-purpose) flour
  • 100 gms whole wheat flour
  • 1½ teaspoons fresh baking powder
  • ¼ teaspoon (1¼ ml) (1½ gm) salt
  • 4 tablespoons (60 gm/1 oz) frozen grated butter
  • approximately 1 cup (240 ml) cold milk
  • optional 1 tablespoon milk, for glazing the tops of the scones
Instructions
  1. Preheat oven to very hot 475°F/240°C/gas mark 9.
  2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)
  3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.
  4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!
  5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)
  6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about 1 inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting, 3-inch (5 cm) rounds. Gently reform the scraps into another ¾ inch (2 cm) layer and cut scones (these scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.
  7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.
  8. Bake in the preheated very hot oven for about 10-15 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly colored on the tops. The scones are ready when the sides are set.
  9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.
Storage & Freezing Instructions/Tips:
  1. Scones are best eaten warm. Scones (biscuits) are really easy to store – bag the cooked and cooled scones and freeze until needed then reheat in a moderate hot for a few minutes.
Recipe by The Novice Housewife at https://novicehousewife.com/2012/01/29/january-daring-bakers-biscuits/