THE BISCUIT METHOD: SCOTTY'S ANYTIME BISCUITS AND RHUBARB SCONES

by Chef Scotty


RISE & SHINE  KAUT43  OKC

5.24.16

Memorial Day Weekend is upon us, and if you're anything like me and my crew on long summertime weekends at the lake or hanging with friends, breakfast "grab-N- goes" are important. 

Both of these items you can bake ahead of time, and warm up or leave as is. Stuff the biscuits with sliced ham and cheese, a shmear of whipped cream cheese and thinly sliced lox, or even re-warm with a hot batch of crumbled sausage gravy. 

 

Anytime Biscuits... Any Time...Anywhere!

Ingredients: 

4 cups all-purpose flour

2 tablespoons baking powder

2 teaspoons salt

4 tablespoons cold shortening, cut into cubes

5 tablespoons cold unsalted butter, cut into cubes 

1 1/2 cups cold whole milk

Melted butter, for brushing

In The Kitchen With Scotty "Cook's Line" or "Soul-Licious" Seasonings

 

Make:

    1    Preheat the oven to 475° F and lightly grease a baking sheet or line it with parchment    paper. In a large bowl, mix the dry ingredients together, then sift them.

    2    Add the shortening or butter and use a pastry blender or your fingers to cut it into the dry mixture until the fat is crumbly but large, pea- and walnut-sized pieces remain.

    3    Add the milk all at once, then stir quickly with a fork until the dough comes together.

    4    Turn out onto a lightly floured surface and knead a few times until the dough is smoother. Pat out until it's 1/2- to 3/4-inch thick, then use a biscuit cutter to make rounds. Brush with melted butter and sprinkle with flaky salt.

    5    Arrange on the prepared baking sheet. Bake for 5 minutes, then turn off the heat, and leave in the oven for 5 to 10 minutes, until golden brown.

 

 

 

 

Rhubarb Scones

Ingredients: 

4 stalks rhubarb *

2 1/2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter

1/2 cup sugar + 3 tablespoons

1/2 teaspoon vanilla 

2/3 to 3/4 cups heavy cream

 

* Blueberry scones: 3/4 cup fresh blueberries + 1 teaspoon fresh lemon zest.

* Orange Scones: 2 tablespoons orange zest + 1 tablespoon fresh orange juice.

Make: 

    1    Preheat oven to 425.

    2    Slice rhubarb stalks at an angle about 1/4 " thick. Toss with the 3 tablespoons of the sugar to macerate. 

    3    Stir the flour, baking powder and salt together in large bowl or bowl of food processor.

    4    Cut butter into flour mixture by hand (or pulse with a food processor) until butter is the size of large peas.

    5    mix in 1/2 cup of the sugar.

    6    Toss in the sliced rhubarb. (If using the food processor, just pulse)

    7    Add the vanilla to the cream, and gently mix in the cream until a soft dough forms. Add more cream if the dough is too dry.

    8    Transfer dough to floured surface. To make triangular scones, flatten into a rectangle about 1/2” thick, cut rows, then angle-cut the rows into triangles. Brush the tops with the heavy cream and sprinkle generously with turbinado sugar for crunch. 

    9    Arrange on un-greased cookie sheet and bake about 20-23 minutes or until golden-brown on top.

 

 

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