Breakfast Biscuits

We have a tradition here.  It is something that Pete suggested.  We always have biscuits (or scones, I am still not sure of the difference) for breakfast on weekends.  This all started when I decided to make biscuits for breakfast for Pete on my first ever visit to Sweden.  I was so happy to be with him again after 6 months, that I decided the usual toast for breakfast would not cut it.

I couldn't make french toast since that would aggravate his heartburn and there wasn't any maple syrup to go with pancakes.  Besides, biscuits are easy to whip up and fast to cook.  At that time, his kitchen wasn't very well equipped but I had all the ingredients and I found a big enough bowl for all the flour.  Even though there wasn't any round biscuit cutter, it was easily solved.  I simply used a glass to cut out the shapes.

He loved it so much that he would ask me to make them again a couple more times.  And then, on my next visit last December, it became that weekends are the only times we could sit down and have a leisurely breakfast.  He requested for biscuits for those unhurried days and that's how it got started.

I love making biscuits here.  The recipe that I use is easy to put together.  I could have the biscuits ready to be served within half an hour.  Just when I am done with the washing up and setting the table, the biscuits will be done.

Also, the weather is nice and cool, even in the kitchen.  The ingredients are easy to find and with my work bench, there's a nice and cool counter top to knead the dough.  I am also able to stay cool so that I won't melt the butter too much.  The dough is so easy to bring together here and I hardly break a sweat when I make the dough. 

Back home, it's very difficult to make these since the temperature is too warm and I would have to work very quickly to work the butter into the dough.  I have very warm hands so I think it makes it harder for me when I make these at home.

It is important for the butter to stay as cold as possible because that is how you get biscuits that will rise well and be nice and fluffy inside.  But apart from that, it really is quite simple to make.  You simply mix the dry ingredients in a big bowl.  Then measure out the milk in a measuring jug.  Add an egg into it and then mix everything into a dough.  You don't really have to knead.  Just lightly move the dough around a bit and then press down to about 1 inch thickness.  I don't even bother to roll it out using a rolling pin.  Cut into circles and then bake in the oven.  In less than 15 minutes, you'll get golden biscuits, perfect with butter and jam.

I've tried a few recipes and tweaked them to finally settle on this one.  It is a bit buttery, very fluffy and rises very well.  The first few times I made them, I was too careful with the kneading.  I read that the dough shouldn't be kneaded too much or it would be tough and not rise well.  I was too scared too knead it at all actually.  The biscuits still didn't rise properly.  I guess it was because I didn't knead it well.  After making these for awhile, I realised that I should knead the dough a bit more, but I never went beyond one full minute.  After that, the biscuits rose very well and I get those lovely cracks in the middle.

It is important to cut out your biscuits because that will result in the cracks as the biscuits rise.  With this recipe, I get eight nice circles and some extra dough in the end.  I always shape the extra dough by hand and these will never rise as much as those that were cut out.  But they are still nice and fluffy inside.  I still have yet to buy a round cookie cutter.  I really should try and look for one when I go shopping next time.

just before I took them out of the oven

they have risen to more than twice their height

with cheese and jam, and butter and kaya, for an Asian touch

Biscuits

2 1/2 cups plain flour

3 tsp baking powder

1/2 tsp salt

1 tbsp sugar

1/2 cup butter, cold, cut into small cubes

3/4 cup milk, cold

1 whole egg

Preheat the oven to 220C.

Mix all the dry ingredients in a bowl.

Measure out the milk and then add the egg.  Beat well.

Rub the butter into the flour until you get a sandy, breadcrumb-like mixture.

Add the milk mixture, reserving a tablespoon of it to brush the tops of the biscuits with, and slowly combine to form a dough.  

Dust a clean surface with flour, dump the mixture on it and knead lightly until it is easy to handle.  Do not over-knead.

Roll out the dough to about 2cm thickness and cut into rounds using a cookie cutter.  Place on a baking tray, leaving a bit of space in between.   

Brush the top of the biscuits with the reserved milk mixture and bake for 12 - 15 minutes.

Can be served immediately.