Biscuit Victory
Finally.
Biscuits
From: Experimentation
120 g AP flour
1/2 Tbl baking powder
1/8 tsp salt
1 tsp baking soda
4 Tbl butter, cold
1/2 tsp lemon juice (or 1/4 tsp citric acid)
80 g milk
Preheat oven to 375. Shred the butter into a mixing bowl. Sift the dry ingredients over it. Pastry knife to pea-like, not cornmeal, texture. Add acid to milk (last minute or it curdles). Add to mixture. Stir and minimally hand-mix until dough. Press out on lightly floured surface to double desired size. Fold in half. Do it again (i.e. turn it twice). Cut out the biscuits. Place on sheet. Bake for 12 minutes.
I aimed for two full size biscuits and got a third smaller one from the scraps. Biggest round biscuit cutter with the dough about 3/4″ thick. Third was closer to 1/2″. They rose and baked through with both internal and folding flakiness.
Moving on to the sausage recipe. I have two (helpfully labeled Breakfast Sausage 1 and Breakfast Sausage 2) recipes, the origin of which I do not recall. I combined them to end up with this:
1 # pork (is octothorpe for “pound” an old-person secret?)
1 tsp salt
3/4 tsp black pepper
1 tsp thyme
1/2 tsp brown sugar
1/4 tsp marjoram
1/4 tsp rosemary
1/4 tsp nutmeg
1/4 tsp cayenne
pinch clove
Too salty and a bit much on the spices. I think it was the thyme. And I had no sage, so I skipped it. I think replacing the teaspoon of thyme with 1/4 tsp thyme and 1/4 tsp sage will do nicely. 1/2 tsp salt may still be too much, but it’s a start.
Marked Up 