Thursday, February 17, 2011

Eggy Biscuits with Eggs

I sometimes use an egg as a trick to make biscuits fluffier. It does render them somewhat unbiscuitlike, but they always seem to come out a little flat if I don’t use an egg. The eggy biscuit is like a bad combover, but maybe nice if one doesn’t want it to be something it’s not.

Oh right, ham as well.

The perfect way to fall back asleep in the morning.

Eggy Biscuits

1 1/4 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon salt (if using salted butter, then 3/4 teaspoon salt)
2 1/2 teaspoons baking powder
6 tablespoons butter
1 egg
~1/2 cup milk

Preheat oven to 450 F. Combine flours, salt, and baking powder in a large mixing bowl. Cut butter into flour with a pastry cutter. Crack egg into measuring cup. Fill measuring cup to 3/4 cup mark with milk. Break up egg with a fork, and then pour egg & milk into mixing bowl. Mix to make a dry dough. Form dough into a ball with your hands, and knead it about ten times. Roll dough into a small sheet 1/3 inch thick. Cut with a bowl about 3 inches across, or more appropriate implement. Bake on a sheet until golden brown on the bottom.

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