Since I made biscuits during the holidays, I have been craving them again and a new recipe just landed on my desk I needed to try it out. The truth is that I enjoy working the dough with my hands. There is something magical and relaxing all at once. Those Cloud Biscuits are almost like a flaky cookie than your typical biscuits. Shorter in height but delivering the same great flavor.
I had them with butter and jam and with mascarpone and jam that I made a few months ago. Perfect either way as the biscuits takes on the sweetness of the jam. I also had them with prosciutto and it was a great alternative to a cracker.
Recipe adapted from Ian Knauer “The Farm” cookbook
- 30 mins total
- 15 mins prep
- 15 mins cook
- serves 12 servings
2 cups all-purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
2/3 cup whole milk
1 large egg
Preheat oven to 450F. Position the rack in the upper third of the oven.
Stir together the flour, sugar, baking powder and salt in a large bowl. Cut the shortening with your hands and mix it with the flour mixture. Leave some small lumps of shortening intact.
In another small bowl whisk together the milk and egg and add it to the dry ingredients all at once. Using a fork stir the dough together until it separates from the bowl walls and follows the fork around the bowl. Let the dough stand for 10 minutes, then transfer the dough to a heavy flowered work surface and dust the top of the dough well with flour. Pat the dough gently into a ¾ inch thick disk. Cut into a 2-inch round.
Bake the biscuits on an ungreased baking sheet until golden, 12 to 15 minutes.
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