Archive for April, 2010

Breads ala Z-dog

Posted in Breads with tags on April 9, 2010 by zandrsn

I am posting these recipes from Indonesia so, unfortunately, I have no pictures. I present you with two recipes for breads that have served me well over the years, endearing me into the hearts of many a woman, young and old alike.

Sweet Potato Drop Biscuits
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick cold unsalted butter; cold
1 cup mashed cooked sweet potatoes; cooled
2 tablespoons packed light brown sugar
1 cup buttermilk

Mixed, spooned, and baked.

Preheat the oven to 425°.  Grease a baking sheet.
Sift together the flour, baking powder, baking soda.  Wisk in the salt.  Grate the frozen stick of butter into the flour mixture.  Work with a fork for a few seconds.  In a separate bowl, whip the sweet potatoes with the brown sugar until very smooth.  Add the buttermilk and whisk until blended completely.  Add the wet mixture to the dry mixture and with a fork, stir the mixture for only a few seconds until a wet sticky dough forms.  Do not over work the dough.  Use a spoon to drop 10 or so biscuits onto sheet.  Bake until golden brown and risen, 15 to 18 minutes.

Touch of Grace Biscuits
1-1/2 cups Southern self-rising flour
1/8 tsp baking soda
1/3 tsp salt
1 tbsp sugar
3 tbsp shortening
1-1/4 cups buttermilk
1 cup bleached all-purpose flour for shaping
2 tbsp butter, melted

Spoon a biscuit-size lump of wet dough into a bowl of all-purpose flour. Then using well floured hands, shape it into roughly a soft round. Shake off excess flour, place in a medium (9″) skillet in which you have melted the 2 tbsp butter. Push the biscuits tightly against each other so they rise up and not spread out.

Bake at 400 degrees until golden brown on top and risen, about 20 minutes.

Notes on flours: If low-protein Southern self-rising flour is not available, use 1 cup regular self-rising all-purpose flour and 1/2 cup cake flour, plus 1/2 tsp baking powder. If self-rising flour isn’t available, use a total of 1-1/2 tsp baking powder.

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