Risin’ up straight to the top…of my favorite foods list! Tall Boy Biscuits

We all know the song.  Catchy tune.  If you don’t know what song I am referencing then email my husband for a pop culture education.  That is his realm, not mine.  I can’t name but a handful of actors, singers; Dame Judy Dench, Dame Hellen Mirren, Emily Blunt, Meryl Streep, you catch my drift…  I love British films or at least British actors.  Maybe these are proper English tea biscuits but I sincerely doubt it.

Anyway, welcome to my first real attempt at making biscuits.  I’m a prodigy so they turned out perfectly. Actually I am just kidding…about the prodigy thing; I think we all remember the cheese straw incident but the biscuits did turn out perfectly.

I researched a couple different recipes and sort of averaged them out.  I had plenty of flour and shortening so the risk on these was low, except cutting in the shortening which I actually did with two knives. Ree Drummond, The Pioneer Woman http://thepioneerwoman.com/ stated this method would never work for her but it does indeed work. (Someone PLEASE send me a pastry cutter because two knives took forever!!!)

This recipe  made 11 2 inch biscuits.  I wish I had made them larger, but you live, eat and learn.

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my usual all ingredient picture

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little salt dish we received more than 5 years ago as a wedding gift, I think Alton Brown has the same one

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flour leveled off with a knife, you should really weigh flour when baking

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whisking all dry ingredients together

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about to cut the shortening in to the flour mixture

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ha ha, I’m a cut up, or in

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after stirring in the milk

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I mean REALLY flour the board

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ready for baking SIR!

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fresh out of the oven!

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Yummy!

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close up to tease you

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delicious European butter

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going in for the kill

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you catch more flies with honey…

 

The Recipe

Preheat the oven to 425 degrees.

2 cups of all purpose flour

1 T baking powder

1 t salt

1 to 1 1/2 T sugar

1/3 cup vegetable shortening

1 cup milk  * note, I always use whole milk when baking

butter, honey, jam – not required but you are going to want these on hand.  trust me on this one.

1. Sift or whisk together the dry ingredients.

2. Cut in the shortening until you have crumbs the size of small peas, like La Seur baby peas.  I love those….

3. Slowly stir in the milk until the dough comes together.

4. Turn the dough out onto a floured board.  Well floured folks!  This dough does not like to be poked, prodded or otherwise fussed over.

5. Gently form the dough into a disk about 3/4 to an inch thick.

Bake 12-14 minutes or until just golden brown on top.  Eat immediately.  OK, you can wait if you want to but I ate these immediately.

Sorry, I am still learning to type out recipes!

*NOTE – I brushed the flour off the tops because I do that when baking breads, I think it looks and tastes better to not start eating something covered in flour.

Blondies – Call me, call me any, anytime

There are few desserts that I find more simply satisfying or simple to make than Blondies.  I prefer to sing some song by Blondie when I make them, for good luck or good music – either way it works out for me.  I suggest “Call Me”, “Heart of Glass” or “Maria”.  Blondies are not at all like a brownie without chocolate.  A blondies flavor comes from the brown sugary goodness.  It is a dessert in its own right, not to be lumped in with brownies; a dessert I am sure to cover one of these days.  Blondies almost cry out to be served with a glass of ice-cold milk.  They are quick and easy and the result…amazing.  In an 8×8 pan you get 9 blondies.  I eat four, leaving two each for the boys.  Blondies have never brought out my best charitable attributes.   Don’t feel bad if you fall prey to their amber colored siren song.

This time, despite my best efforts of locating vanilla in our postage stamp sized kitchen, I used maple extract.  Maple brown sugar?Can’t be all bad.  Against my better judgement I threw in the 1/3 cup butterscotch chips.  There may be too many things going on and thereby overcomplicating my long-time favorite dessert.

I was at the casino once with my Husband Timothy and he bought one of the largest, best blondies I have ever had.  I should have asked for the recipe but I had casino fever; I came out about a grand ahead, but that was long ago.

The boys love these, I love these.  I don’t think I know anyone in real life that doesn’t like blondies.

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All the materials.

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buttered pan

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buttered and floured pan

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I love love love the look and feel of brown sugar.

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I could swim in the butter brown sugar mixture.

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Here I added the maple extract

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Added the salt, baking powder and baking soda.

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Hoping the butterscotch chips were a good idea.Image

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I always panic they weren’t going to level out in the pan.

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Nothing to do with blondies, but I got this for Tim for Christmas from http://fredandfriends.com

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Blondie belly button 🙂  obviously, that is the hole from the toothpick test.

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OMG cooled and ready to eat.

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looking good old friends

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Serves 9 or 2 depending…

Preheat your oven to 350 F oven.  I think with baking it is important to preheat the over for at least 20 minutes prior to ensure even heat.

1/2 cup of butter, melted
1 cup of tightly packed dark brown sugar
1 egg, lightly beaten
1 t of vanilla – I used maple extract.
1/2 t baking powder
1/8 t of baking soda
pinch of salt
1 cup of all-purpose flour
1/3 cup of butterscotch chips

1) Preheat the oven to 350F. Prep an 8X8 pan with some butter and flour. Whisk together the melted butter and sugar in a bowl.

2) Add the egg and vanilla extract and whisk.

3) Add the flour, baking soda, baking powder, and salt, mix it all together. Add the chocolate chips or other mix-ins.

4) Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.