It’s not a cookie, it’s not a scone- it’s a BISCUIT

A couple of months ago I got a craving for one of my favorite Portland breakfast eateries- Pine State Biscuits. As I began talking about this with the international crowd I was hanging out with I realized biscuits are a uniquely American thing. That golden brown, warm, fluffy lump of buttery flakey goodness doesn’t exist. In England and Australia they use the word biscuit to refer to a type of cookie.  All they know of biscuits comes from watching American movies and TV. “You eat them with gravy, right?” I got asked. Yes, you can eat them with gravy, or jam. You can eat biscuits any number of other delightful ways, like using  them to make a  sandwich. Which is what Pine State Biscuits does. They put everything in the world on a sandwich. Check this photo out from brunch a couple of weeks ago that my sister-in-law Amber posted yesterday to my FB wall.

pinestate

Anyway, for several months now I have been experimenting with my biscuit recipe and I believe I have finally perfected it. The final ingredient- the cast iron skillet that was a gift from Amber as well. Let me say, I’ve fallen in love with cast iron, especially for baking. I used the same pan for pizza the other night and it was stellar. Everything browns on the bottom but does not burn. Perfection. In addition to my cast iron, I also received a number of other nifty kitchen toys that make life much easier in the kitchen. I was amazed at the difference I get just from using a proper size bowl. Now my dough forms easily into a ball whereas before I would be chasing ingredients around the edge. And I could go on and on about my pastry cutter. But this is not about kitchen devices- it’s about biscuits. In addition to my cast iron skillet I came back with baking powder from the states. I can get baking powder down here but I had noticed before they weren’t rising as tall as I thought they should. The difference in height I get with the stuff from the states is amazing. I made a batch in the states and noticed this as well. So quality ingredients and the right tools really do make a difference.

Biscuits1

Look at how tall they are

Look at how tall they are

Biscuit 3

Biscuits

2 1/4 c. flour

1 TBSP baking powder

1 tsp salt

1/3 c. ice cold butter

1 TBSP honey

1 c. milk

Pre-heat oven to 425 F

Whisk together dry ingredients in a medium bowl.

Cut in ice cold butter into it is pea sized balls.

Add honey and milk and stir in with a wooden spoon until it creates a ball.

Turn out the dough onto a floured counter top and knead 10 times. The dough should be moist but not sticky. If it’s sticky knead in more flour. This will vary depending on your climate. I use more flour because I live in the jungle.

Roll or pat out to 1/2 inch thick and cut with a cup or biscuit cutter.

Place on cookie sheet- or cast iron skillet

Cook on 425 for 13-15 minutes.

You can slather them in gravy, put butter or jam on them, or make them into sandwiches. The choice is yours. Enjoy!

I made a bacon and egg breakfast sandwich. I even got to use some of that homemade mayo I made the other night.

Bacon and Egg Breakfast Sandwich

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