Most people have a certain style when they bake, I do not. Sometimes I try to be as accurate as possible by using weights, other times I use measure cups for ease, and portions or ratios when I’m trying to create a new recipe. I actually like using ratios since I can easily double or reduce the quantity.
This past week’s breakfast was biscuits. I used a recipe out of Michael Ruhlman’s Ratios, it was the same book I used for my pasta Misadventure. This ratio is fairly easy 3-2-1 (like the area code in Chicago).
(adapted from Michael Ruhlman’s Ratios)
9 Ounces of flour (about 2 cups)
3 Ounces of Cold Butter
6 Ounces of Milk
2 Tsp of Baking Powder
1 Tsp of Salt
- Take all of the dry ingredients into a medium bowl and incorporate well (you may need to shift the baking powder).
- Add the butter to the dry ingredients and mix until it becomes a loose crumble. It is a similar process when you are making pie.
- Add the milk and mix until it forms a ball of dough.
- Take the ball of dough and form a flat 4 by 6 inch rectangle. Then wrap it in saran wrap and chill in the refrigerator for at least an hour.
- Once the dough rests remove from the refrigerator then roll it out until it triples the size on a floured counter while keeping the shape.
- Take the short ends and fold it in to make it a 1/3 of the size. Roll it out again until it becomes a rectangle. Repeat. This process is similar to making croissants.
- Wrap the rectangle with saran wrap and place it in the fridge for another hour.
- Preheat the oven to 400F.
- Repeat step 6. Then roll out the dough until it is about ½ inch thick and cut out the biscuits.
- Place on baking sheet and bake for 20-30 minutes.