In a small bowl, combine the evaporated milk and vinegar; stir and set aside to thicken. (Buttermilk may be substituted for this step). Preheat oven to 400 degrees.
Sift together the first 5 ingredients into a medium bowl. Alternatively, place ingredients into bowl and whisk to combine. Add in the next 5 ingredients and whisk together. Grate the stick of butter with a large holed grater, into the flour mixture. Using a pastry cutter, cut in the butter with the flour until the mixture resembles coarse crumbs.
Add in the thickened milk and toss with a fork to combine. Once mixture begins to come together, gather the dough into a ball. If the dry ingredients are not coming together add up to 2 tablespoons more milk. Do not make the mixture too soft.
Turn out onto a floured surface and flatten the dough. Fold it over and flatten again, and repeat about 5 more times. This gives the finished biscuits beautiful layers. Pat out the dough to about ¾ inch thick and cut biscuits with a 3 inch cutter. Set onto a lightly greased baking sheet, well apart. Brush tops with the melted butter and sprinkle with the coarse salt. Bake the biscuits for 12 to 15 minutes, until risen and browned.
12 strips thin sliced bacon (or 6 slices of thick sliced bacon)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 cup maple syrup
1 stick of butter1/2 cup brown sugar
2 tablespoons softened butter
2 tablespoons brown sugar
1/4 cup all purpose flour
Maple Bacon Muffins
My Favorite Pancakes
(made Gluten Free, with fresh peaches)
My Favorite Pancakes
Gluten-Free with fresh peaches
Note beautiful texture and fluffiness!
Mix the lemon juice into the milk and set aside to curdle. Sift together the flour, sugar, soda & salt. Whisk the egg and the melted butter into the milk. Pour into the dry ingredients and whisk gently just until combined.
Pour out ladles-full of batter onto a griddle, and just before flipping, sprinkle on a few blueberries. Flip and finish baking. This prevents the pancakes from turning blue! Yield: 16 pancakes
NOTES: The "milk and lemon" step is to make it easier to have all ingredients on hand, with the belief that it would be more usual for most people to have milk and lemons in their refrigerator than to have buttermilk. If you happen to have buttermilk on hand, substitute 2 cups of buttermilk for the milk and lemon juice.
GLUTEN-FREE option: Substitute your favorite gluten-free flour for the all-purpose flour, and add in 1 teaspoon xanthan gum with the other dry ingredients. Proceed with directions as above. These are really delicious either way, and I have made these 3 times gluten-free. They require just a bit more monitoring to make sure they are cooked through, but they turned out perfect each time.
Cinnamon Chip Scones
White Chocolate and Craisin Scones