I have been called "The Biscuit Queen" because I often make biscuits and though I am a modest gal, my biscuits and scones usually turn out perfectly. Easy to make, if you follow a few basic principles. When it comes to making biscuits, such sweet and savory pleasers are a good choice for those just learning how to bake. As a rule, always use cold ingredients and take care not to overwork the dough. Depending on the type of biscuit or scone that you are making, the dough is sometimes rolled out, shaped or dropped onto the sheet with a spoon or small scoop. Another tip is to line your baking sheet with parchment paper so that the bottoms of your biscuits don't get too brown.
My latest favorite biscuit is really a cross between a biscuit and a scone. Biscuits and rolls and muffins tend to rise more than scones. The texture of these cheese scones (or biscuits if you prefer) were perfect; not too dry, not overly moist with a slight crunch from the outside of the scone. I will certainly be making these again soon. Probably I could eat the whole batch during the course of the day if I didn't care about my waistline.
|Blueberry Cottage Cheese Biscuits|
|Recipe by Lisa Turner|
Published on September 7, 2011
Simple, light and fluffy blueberry biscuits with just a little sweetness — a great snack or addition to lunch or dinner
Some scone recipes from Lisa's Kitchen you are sure to enjoy:
Jalapeno Cheddar Scones
Santa Fe Scones
Apple Cheddar Scones
On the top of the reading stack: The Cat's Table by Michael Ondaatje
Audio Accompaniment: Pan American - "Right of Return"