Country Biscuits

My mother asked me about the biscuits from my baking class for culinarian's at St Louis Community College, Forest Park.  These biscuits rose well and were very flaky...

Country Biscuits

On Baking, Pg 147

Yield: 36 Biscuits, 2 ¼ oz. (66g) each

MISE EN PLACE

·         Line a sheet pan (2-3) with parchment paper.

·         Preheat oven to 425 F (220 C)

All Purpose or Pastry Flour     2lb. 8 oz.          1200 g             100%

Salt                                          0.75 oz             24 g                 2%

Granulated Sugar                    2 oz.                 60 g                 5%

Baking Powder                        2 oz.                 60 g                 5%

Unsalted Butter, cold              14 oz.               420 g               35%

Milk                                         1 ½ pt.             720 ml             60%

Total Weight:                          5 lb. 2 oz.         2484 g             207%

1.      Sift the dry ingredients together, making sure they are blended thoroughly.

2.      Cut in the butter. The mixture should look mealy; do not over mix.

3.      Add the milk and stir, combining only until mixture holds together.

4.      Transfer the dough to a lightly floured work surface; knead until it forms one mass, approximately five or six kneading.

5.      Roll out the dough to a thickness of ½ inch (1.2 centimeters). Cut with a floured cutter and place the biscuits on a paper-lined sheet pan.

6.      Bake at 425 F (220 C) until the tops are light brown, the sides almost white and the interiors still moist, approximately 10-12 minutes. Internal heat will continue to cook the biscuits after they are removed from the oven.

7.      Remove the biscuits to a wire rack to cool.

Approximate values per biscuit: Calories 210. Total Fat 10 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 240 mg, Total Carbohydrates 27 g, Protein 4 g, Vitamin A 10%

Spatzle Dough from Culinary Fundamentals pg 647

Spatzle Dough from Culinary Fundamentals pg 647

We really did not need this with our dinner this evening but my brother wanted to make it and see what it tasted like.  My family liked it, we made a half recipe and there was only a serving left!

The American Culinary Federation

Servings: 10

 Categories: Side Dish

 Source: Culinary Fundamentals

Copyright: Prentice Hall

Spatzle Dough

6 quarts Water

1 1/2 ounces Salt

4 each Eggs

16 fluid ounces Milk

3/4 teaspoon Salt

1/2 teaspoon Black pepper, freshly ground

1/4 teaspoon Nutmeg (optional), ground

1 pound All-purpose flour

3 ounces Unsalted butter

1. Bring the water and salt to a rolling boil in a large pot.

2. Combine the eggs, milk, salt, pepper, and nutmeg in a large stainless steel bowl and mix well. 

3. Stir the flour into the egg mixture by hand. The dough will be very soft. Let the dough rest for 10 minutes.

4. Using a spätzle machine (or other shaping technique, such as a colander and a spatula), drop the dough into the boiling water. Simmer until done, about 5 to 6 minutes. Remove the spätzle with a spider, shock it in cold water, and drain well.

5. Melt the butter in a medium sized sauté pan. Sauté the spätzle until heated through, about 1 to 2 minutes. Adjust seasoning with salt and pepper and serve immediately, or hold hot for service.