These biscuits (UK: more-or-less “scones”) use 50% entire wheat pastry flour, 50% AP flour with melted butter, bitter cream, milk, baking powder, a tad of baking soda, salt, and sugar. I used the baking soda to get just a little extra elevate as a result of it could react with the acidity within the bitter cream. I made a small batch, utilizing solely 125g (1 cup) of flour. I winged the recipe as I went.
The WW flour is stone-ground smooth wheat from Snavely Mills. I’ve just a few kilos remaining, and I am making an attempt it out little by little. When it is gone there in all probability will probably be no extra, as a result of the mill would not promote retail.
I combined the dry components, added 1 Tbsp melted butter and stirred in up, which shaped little blobs of butter coated with flour, not too completely different from chopping in stable butter. I added the stays of a container of bitter cream, perhaps 4 Tbsp, then stirred that in. Then I added milk to get a thick paste.
I portioned the biscuits with a small ice cream-style scoop that has a curved launch blade and this dropped out the biscuits simply. I obtained 9 biscuits plus a dwarf. I’ve been liking smaller biscuits these days though these are just a little smaller than I might select. Baked 375°F/190C 12 min. Brushed tops with melted butter.
The biscuits turned out very good, with a smooth fluffy inside and a little bit of a crunch on the surface. There’s a contact of sweetness. I used 1/2 Tbsp of sugar and I would not need extra (I do not like my sweets too candy). I feel these biscuits is likely to be just a little fragile for smearing on stiff components, and subsequent time I’ll stir the paste just a little extra to tighten it up.
The image beneath reveals solely seven, as a result of I needed to strive them out earlier than posting, did not I?
