Showing posts with label biscuits. Show all posts
Showing posts with label biscuits. Show all posts

Sunday, January 28, 2018

Welcome Guest Author Edith Maxwell with Maple Curry Biscuits and a Giveaway!



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I’m delighted to be back on Mystery Lovers Kitchen! Biscuits and Slashed Browns, my fourth Country Store Mystery (written by my alter-ego, Maddie Day), releases on Tuesday. It takes place during the Maple Festival in Brown County, Indiana, and there’s a breakfast cook-off in chef Robbie Jordan’s country store restaurant, Pans ‘N Pancakes. 

Robbie dreamed up Maple Curry Biscuits for her entry. They didn’t win first prize in the contest, but Robbie’s customers don’t care. You’ll love the way the spices give special warmth when you eat these biscuits.

I’ll give away a copy of the book to one commenter here today, so you can read all about the cook-off yourself.

Congrats the winner of Edith's new mystery: Sandy G.!





Maple Curry Biscuits

Makes a dozen.

Preheat oven to 450. 
(With inspiration from the Tassajara Bread Book)


Ingredients

1 cup whole wheat flour, plus extra for kneading
1 cup unbleached white flour (or use all whole wheat)
1 tablespoon baking powder
1 teaspoon curry powder
A dash to 1/8 teaspoon cayenne or hot chili pepper
½ teaspoon salt
½ cup butter cut in half-inch cubes
2 eggs
1/4 cup milk
1/4 cup real maple syrup, plus 2 tablespoons (Option: if you like a sweeter biscuit, omit the milk and use 1/2 cup maple syrup)

Directions

Mix the dry ingredients. Cut butter into the flour mix until mostly pea-sized pieces.



Make a well in the middle and add the eggs, 1/4 cup syrup, and milk, mixing with a fork in the well. Stir all with a fork until liquid and cheese are just blended with the flour. Do not overmix.



Sprinkle some flour on a flat surface and on the dough. Scrape the dough out of the bowl onto the surface, rubbing flour around the inside of the bowl until clean, incorporating flour and crumbs into the dough. Lightly knead it until it comes together. 



Roll the dough to a half-inch thickness. Fold in thirds. Roll, fold, and repeat several times. 






Cut with a 2-inch biscuit cutter or drinking glass and position on a baking sheet. You don’t need more than half an inch in between. 


Brush tops with maple syrup.



Bake for about ten minutes or until risen and golden brown on top.




Readers: 

What’s your favorite kind of biscuit? Where do you incorporate curry powder in your own cuisine? 




Edith Maxwell/Maddie Day

Agatha- and Macavity-nominated author Edith Maxwell writes the Quaker Midwife Mysteries, the Local Foods Mysteries, and award-winning short crime fiction. As Maddie Day she writes the popular Country Store Mysteries and the new Cozy Capers Book Group Mysteries. She is president of Sisters in Crime New England and lives north of Boston with her beau, two elderly cats, and an impressive array of garden statuary. She blogs at WickedCozyAuthors.com, KillerCharacters.com, and midnightwriters.blogspot.com. Read about all her personalities and her work at edithmaxwell.com 



Biscuits and Slashed Browns:
A Country Store Mystery


For country-store owner Robbie Jordan, the Maple Syrup Festival is a sweet escape from late winter in South Lick, Indiana—until murder saps the life out of the celebration. Robbie drops her maple-curry biscuits to crack the case before another victim is caught in a sticky and murderous trap.


Thanks to Edith (Maddie) for visiting the Kitchen today!

Leave a comment to be entered 
in her drawing for her delightful new Country Store Mystery: Biscuits and Slashed Browns.

Congrats the winner of 

Edith's new mystery: Sandy G.!



Saturday, March 25, 2017

MAGICAL LITTLE BISCUITS #recipe #mystery @AbbottMysteries

Congrats to SHARON BERGER, the winner of our Eat Your Rainbow Challenge and thank you to everyone who took part by leaving helpful comments, many of you for every post! We love our readers, even the ones who don't eat veggies!




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This little recipe is so much fun to make and so surprisingly easy,  we had to share it.   It is, as they say, ‘all over the internet’ but it was found on a scrap of paper clipped (possibly) from our local paper, which has an excellent cooking feature on Wednesdays. We felt like some biscuits and we always have these ingredients on hand. There are other versions about with cream that involve having ingredients of equal weight. That recipe seems to come from King Arthur flour, so should be reliable. We plan to try those as well, because everything seems better when you can have fresh biscuits.

You will notice that this calls for self-raising flour. You probably know that self-raising already contains the baking soda and salt and makes for a softer biscuit.  We decided to add chives to our two ingredients because we are crazy about chopped chives these days.  Next time, it might be something different.



But now TA DA!  


TWO INGREDIENT BISCUITS (plus chives makes three)

For seven to eight biscuits

Preheat oven to 400 F.

1 level cup self-raising flour.
1 level cup 5 % fat (or higher) plain Greek-style yogurt
1/8 cup fresh chives, chopped (or fresh herbs of your choice)
We think you could substitute a bit of cayenne or whatever suits!  Don’t substitute low or no fat yogurt though because then you get heavy little lumps. Just sayin’.
You can easily make more or fewer biscuits. It’s just equal parts and presto!

 

Directions

We think it was faster to make them than to type directions. So there!
Mix flour and yogurt until it forms a ball.  


 Work in chives or whatever add-ins you’ve chosen.  



 This has taken about a minute!
Line a baking sheet with parchment paper.  Using a ¼ cup measure per biscuit. Scoop up, smooth out biscuit a bit and place biscuit on parchment paper-lined pan.  



PRESTO!


Bake for about 20 minutes or until tops are golden brown.  



These best eaten warm, but we can attest they’re fine the next day after twenty seconds in the microwave paired with a nice piece of cheese.
Wasn’t that easy?  We can’t wait to try the cream version. Someone just needs to get the scale down from the top shelf.





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Thursday, November 17, 2016

Leek Pepper Biscuits #recipe for Thanksgiving @LucyBurdette

LUCY BURDETTE: Happy run-up days to Thanksgiving, Mystery Lovers Kitchen friends! It's so interesting that my fellow bloggers are posting nontraditional Thanksgiving recipe suggestions, rather than old standbys. 

My recipe for leek and pepper biscuits falls somewhere in the middle. I know I have raved to you in the past about the fabulous bakery in Guilford, Connecticut called 4 and 20 Blackbirds. Among many other fabulous treats, they make special biscuits every Friday. You have to call in advance if you want any number of them, and I've done that many times. They are special enough for any holiday, including the baby shower I threw for our daughter last spring. (They made a smaller size for the tea sandwiches I had in mind.)

But what to do when I'm not in Connecticut? Mourn the absence of those biscuits at my table… But then, I heard that the lead two bakers had been interviewed by a local paper and that they'd been willing to provide the recipe for their leeks biscuits to the world. Hooray!

So that's what I'm sharing with you, tweaked of course for a lower sodium diet. And I should warn you, my oven is seriously malfunctioning. I mean seriously, as in turn the knob to warm and the temperature shoots up to 450 within minutes. I did manage to bake the biscuits by turning the oven on and off and watching carefully. They definitely would have been more beautiful without this oddball treatment! 

Ingredients:

2½ cups all-purpose flour
3 tablespoons sugar
¼ teaspoon salt
1 tablespoon plus 1½ teaspoons baking powder (I used no sodium)
10 tablespoons (5 ounces) chilled unsalted butter, cubed
1/3 cup finely chopped leeks (white and tender green parts only)
1 teaspoon freshly ground pepper (add more or less, depending on your taste—FOR ME IT WAS MORE)
¾ cup plus 1 tablespoon whole milk 


Preheat oven to 350 degrees. (HA!)


Add all the dry ingredients to the bowl of your food processor and pulse until combined. Then cut chilled butter into dry ingredients, until a coarse meal texture forms. (Pieces of butter should be no larger than a small pea.) Stir in milk. 

 


Dump the dough onto a piece of parchment paper or a floured surface and knead a few times. Pat the dough into ½-inch thick rectangle. Cut into biscuits of your preferred size. You should have about twelve.




Place on a greased or parchment-lined cookie sheet.
Bake at 350 degrees for 20 minutes, turning cookie sheet 180 degrees half through baking time. Tops and bottoms should be nicely browned. 


(Lucy's note--I never roll and cut biscuits the traditional way anymore, as the method above is so easy. But if you want round biscuits, use a cookie cutter.) HAPPY THANKSGIVING! We're grateful for you, my friends!


Lucy writes the Key West food critic mysteries.  Follow her on Facebook, Twitter, Pinterest, and Instagram!


Thursday, March 10, 2016

Herbed Biscuits #recipe @LucyBurdette




LUCY BURDETTE: Lots of baked goods have whopping amounts of sodium hidden in them--in the form of baking powder, baking soda, and salt itself. But sodium watchers shouldn't have to give up everything delicious. These easy biscuits spark up any dinner or even breakfast.





Ingredients

2 cups flour (1/2 cup can be cornmeal or whole wheat)
2 teaspoons sugar
4 teaspoons no-sodium baking powder
1/2 teaspoon cream of tartar
1/3 cup unsalted butter, cut into cubes
2/3 cup fresh herbs, chopped (I used dill and chives but you are the cook!)
2/3 cup milk



Stir the dry ingredients together, then cut in the herbs and the butter until pea-sized. I use my food processor, but you can use a pastry cutter or even two knives, the old fashioned way. 

Stir in the milk until the ingredients are just mixed. Pat or roll the dough out onto a floured counter and cut into biscuit-sized squares. Settle the biscuits on a baking pan lined with parchment to make clean-up easy.


Bake in a 425 oven until just brown.



Then serve with lots of unsalted butter and honey!


Tweet: Yummy herbed biscuits jazz up any supper #recipe @lucyburdette http://ctt.ec/6d8F8+

You can follow Lucy on Facebook,
Twitter,
Pinterest,
and Instagram

 


And don't forget (how could you?), KILLER TAKEOUT will be in bookstores of all kinds on April 5, but is available for pre-order today

Sunday, November 1, 2015

Cheesy Biscuits with Vegetarian Gravy

Please welcome Maddie Day (who is also known as Edith Maxwell, who has been our guest here before) as she introduces a new series, the Country Store Mysteries. Her recipe makes me hungry just reading it!


What a treat to be back on this delicious blog again! It’s also a treat because I am – I mean, Maddie Day is – launching a new series, the Country Store Mysteries. Robbie Jordan, a chef and carpenter, renovates an old country store in scenic hilly southern Indiana. In the store she opens a breakfast and lunch restaurant called Pans ‘N Pancakes, and she keeps all the vintage cookware that came with the store. Flipped for Murder begins on grand reopening day, and she doesn’t plan to have murder on the menu. But small-town secrets and bitter rivalries put sand in the batter when the mayor’s disagreeable assistant is found dead with one of Robbie’s signature cheesy biscuits in her mouth later that evening.

Biscuits and gravy are a staple in southern Indiana – think Kentucky more than the northern Midwest. Robbie’s new romantic interest, the green-eyed Jim, however, is a vegetarian. She develops a miso-based gravy for him and others of like mind, although she sure doesn’t mind a sausage or a piece of bacon on her own plate.




Cheesy Biscuits

(With thanks to the Tassajara Bread Book for inspiration)
Makes 12

Ingredients:

1 c whole wheat flour, plus extra for kneading
1 c unbleached white flour (I use all whole wheat flour, actually)
1 T baking powder
1/2 t salt
1/2 c butter cut in half-inch cubes
2 eggs
1/2 c milk
1 c grated pepper jack or sharp cheddar cheese

Directions:
Pre-heat oven to 450 degrees Fahrenheit.

Mix the dry ingredients.

Cut butter into the flour mix until mostly pea-sized pieces.



Make a well in the middle and add the eggs and milk, mixing with a fork in the well.

Add the cheese and stir all with a fork until liquid and cheese are just blended with the flour. Do not over mix.



Sprinkle some flour on a flat surface and on the dough. Scrape the dough out of the bowl onto the surface, rubbing flour around the inside of the bowl until clean.
Lightly knead the dough until it comes together. 

Flour a rolling pin. Roll the dough to a half-inch thickness. Fold in thirds. Roll, fold, and repeat several times.



Cut with a 2-inch biscuit cutter or drinking glass and position on a baking sheet. You don’t need more than half an inch in between.




Bake for about ten minutes or until risen and golden brown on top. Then deep fry if you want to get really authentic (Robbie doesn’t).

Serve warm with miso or meat gravy, apple butter, or honey.


Miso Gravy

Ingredients:


2 T miso
2 T water
2 T butter
1/4 c flour
3 c vegetable broth
1 T tamari or Bragg’s Liquid Aminos
1 tsp nutritional yeast
1/4 t black pepper
1 T cornstarch

Directions:

Combine the miso in the water and whisk until the miso is dissolved.

In a large skillet, melt the butter over medium-low heat and whisk in the flour. Add the miso, nutritional yeast, tamari, and pepper. Add half a cup of broth and whisk in, then gradually add the rest.



Stir the cornstarch into half a cup of the gravy and then whisk in. Allow to cook until thickened, stirring frequently.



Serve over biscuits, or on mashed potatoes for your vegetarian Thanksgiving guests.





Agatha-nominated and national best-selling author Edith Maxwell writes the Local Foods Mysteries and the Quaker Midwife Mysteries, the Country Store Mysteries (as Maddie Day), and the Lauren Rousseau Mysteries (as Tace Baker), as well as award-winning short crime fiction. Maxwell lives north of Boston with her beau and three cats, and blogs with the other Wicked Cozy Authors. You can also find her at www.edithmaxwell.com, @edithmaxwell, and on Facebook.





Edith will be holding a drawing for a copy of Flipped For Murder. If you'd like to be included, just leave a message here (with your email address!).




Available at Amazon, Barnes and Noble, and Indiebound

Early praise for Flipped for Murder:

What a terrific debut! This deliciously clever cozy–set in a deceptively charming little town–is fresh, intelligent and delightful. A winner! -Hank Phillippi Ryan, Agatha, Anthony, Macavity and Mary Higgins Clark award winning author


You’ll flip for this mouth-watering new series. In FLIPPED FOR MURDER, Maddie Day serves up a tasty mystery with a side of scenic country charm. Chef Robbie Jordan is smart, quick-witted, and determined to make her Pans ’n Pancakes café a success. Stir in secrets from the past, a dollop of blackmail, a cast of credible suspects, and a cat named Birdy for a delicious read. The rolling hills of southern Indiana never looked so inviting—or so dangerous. – Leslie Budewitz, two-time Agatha Award winning author of the Food Lovers’ Village Mysteries