As we continue you along with bread recipes for this week, I get the chance to post a biscuit recipe that I recently tried. Usually, I don’t stray too far from the norm when I make biscuits. I have 2 recipes I rely on pretty heavily – one for quick biscuits and one for a traditional biscuit. However, when I saw this recipe in an old issue of Cook’s Country, I was intrigued. It is a recipe for what is called derby biscuits. Derby biscuits are basically appetizer biscuits that are perfect for use for small finger appetizers involving meats and cheeses. They are biscuits that have been around for hundreds of years, and the traditional recipe, according to Cook’s Country, is one where the cook needed to beat the dough as a way of leavening it. This was before the days of baking powder and baking soda. The biscuits themselves are very crisp and unique, perfect for use for appetizers. I decided I would give the recipe a try.
Cook’s Country Derby Biscuits
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons butter, cut into 1/2-inch pieces and chilled
1 cup milk, chilled
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Pulse the all-purpose flour, granulated sugar, baking powder, and salt in a food processor until the ingredients are combined, about 3 or 4 pulses. Add the butter pieces and pulse the ingredients until the butter is reduced to pea-sized pieces, about 10 to 12 pulses.
Transfer the mixture to a large bowl. Add the milk and stir the mixture with a rubber spatula until shaggy dough forms. Turn out the dough onto a heavily floured counter and knead the dough until it comes together entirely and feels smooth, with a few small butter flecks still visible, about 8 to 10 turns of the dough.
Roll the dough into an 11-inch circle that is about a 1/2-inch thick. Using a 2-inch biscuit cutter dipped in flour, cut 22 to 23 rounds from the dough. Re-roll the scraps once to a similar thickness as the original dough and cut out 5 or 6 more rounds to yield 28 biscuits. Space the biscuits evenly on the prepared baking sheet. Prick each biscuit 3 times with the tines of a fork.
Bake the biscuits in the oven until the tops of the biscuits are a light golden brown, about 27 to 30 minutes, rotating the baking sheet about halfway through the cooking process. Let the biscuits cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. Serve the biscuits warm or at room temperature.
Of course, the new recipe doesn’t involve beating the dough by hand and makes good use of the food processor and baking powder to mix everything and get the proper texture for the biscuits. The biscuits are very crispy on the outside and still tender on the inside, almost like a cross between a biscuit and a cracker. There is also a hint of sweetness in the biscuits from the sugar and milk that is quite nice. While I initially served the biscuits with our dinner, I found they worked great for a breakfast biscuit with a piece of sausage on them. I think they would go very well for a small ham and biscuit appetizer or even with some cheese on them. I could also see them going nicely with some jam, preserves or jelly. One thing I will say about the recipe I tried – I didn’t get 28 biscuits out of the dough. I did get 20 (the small biscuits in the picture are what I call the “dog biscuits,” since I usually make 1 or 2 sized for him), and perhaps I didn’t roll the dough out into a large enough circle to get more, but in any case, I got plenty of biscuits for just the three of us to use for days. I would certainly keep this one in mind again to use for a party where we wanted appetizers with biscuits because it is easy to make and yields a nice product.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day (it is beautiful here in NY, sunny and in the mid-60s) and enjoy your meal!