Monday, September 20, 2010
Mine look so much different from the recipe source.
At first I thought it was some sort of bread, but no, it's a scone.
Southern US calls scones biscuits. I only knew that after making this.
And it's after I make this, that I found out that many of them who made them smooth (looks like bread), swear by White Lily Self Raising Flour. Gosh, where can I get this??? It's impossible. I might have changed the shortening to butter and slightly changed the method, but hey, I don't think that would've made them not smooth, because some recipes on the internet use butter as well.Anyway, these flatter scones taste great and remain soft the next day and the next. Not soft like cake, soft like a good scone, but not dry like a cookie. It's the yogurt!!!
I made 2 batches, because the first one was a bit too tall.
This one below is my first batch. Making them in a 8 inch square pan makes them about 1.5inch tall after baking. I followed the intruction exactly, but with cold butter. Not smooth. So, I immediately made a second batch, with melted butter to see if it'll be better.....
And this is my 2nd batch, baked in a 10 inch pan. Any better???? Haha, can't compare as one is unbaked and one is baked, but I can tell you that they look pretty similiar, except for the thickness.
Southern Pinch Biscuits Recipe adapted to local ingredients
300gm cake/superfine flour or self raising flour
1 Tbsp baking powder (omit this if using self raising flour)
1/2 tsp salt (omit this if using self raising flour)
2 Tbsp sugar (some sweetness will be nice, but it's not obviously sweet, it only makes it taste nicer)
80gm butter, melted
180gm plain yogurt (substitute for buttermilk)
1. Preheat oven to 200/220C
2. Sift both flours and baking powder together.
3. Mix with sugar and salt.
4. Pour yogurt and melted butter into dry ingredients and work through to form a soft but non sticky dough. Do not knead too much.
5. Divide dough into 9 pieces and gently roll into balls.
6. Arrange balls into a 9 or 10 inch greased shallow pan
7. Press down balls with your knuckles to make indentation. The dough will be flattened as well.
8. Bake for 20 minutes.