2015-11-07-0421Z


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so I learned how to make biscuits and scones from the same base recipe today, and both came out OK, cooked on the stovetop. here's the general idea; it'll take more experimentation before I get something foolproof.

ingredients: 1/2 tsp. salt, 1 tsp. baking soda, 1/4 cup fat (I used lard), 2 cups flour (I used whole wheat). stir dry ingredients together, and cut the fat in until the whole batch resembles bread crumbs. keep it in the fridge until you want to use some.

when making a biscuit, take about a half cup, add just enough yogurt to make it a dough that can be formed, knead for 15 seconds or so, flatten it into a biscuit and throw it on a lightly greased skillet. cover with an upside-down molcajete, and heat on high for 4 minutes. then flip it over, re-covering with the molcajete, keeping it on high for another 30 seconds to a minute, then turn off the gas, letting it continue cooking for 3 minutes or so using the heat already in the skillet.

for a scone, the only difference is you stir in some sugar before adding the yogurt, and maybe also sprinkle some sugar on top of the formed dough.

the idea of using yogurt instead of milk is that the acidity activates the baking soda and makes it rise better than it otherwise would, and/or counteracts the metallic taste the soda can otherwise give. and using the stove is a lot more energy-efficient in general than the oven.

anyway, the biscuit rated maybe a 3 out of 5, the scone a solid 4. I plan to make double- or quadruple-recipes in advance to have on hand when I get a craving for quickbread. I get tired of sourdough crepes when I make them every day, and this is sufficiently different to serve as an alternative.

another benefit to this recipe is that none of the ingredients absolutely require refrigeration. even yogurt can last several days without it.

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last updated 2015-11-06 23:35:40. served from tektonic