Sunday, November 5, 2017
I needed an attitude adjustment.
My early streamer season has evaporated in the wet. The trout are on the beds and I'll hope for a nice Christmas week to try and find something anxious to chase my streamers.
In the meantime, cheese-y biscuits. Cathead biscuits with sharp cheddar cheese baked into them.
Beargirl's dean gave me the coffee mug and as I was driving everyone around last night in the deluge, I used the mug this morning. Michigan played a night game in a storm's aftermath and so I was transport officer. Spousal duty.
I like biscuits in the morning when I'm camping. I like biscuits when I'm not camping, too.
The recipe is idiot simple.
Six biscuits cooked for 22 minutes at 425 in a conventional oven.
1 1/2 cup of flour. King Arthur AP unbleached works.
1/2 tablespoon baking powder. (use a little more if yours isn't a new tin)
1/4 teaspoon baking soda.
1/2 teaspoon salt
2 1/2 tablespoons dried buttermilk
2 tablespoons shortening
4 tablespoons butter
1/2 cup water.
I mix the dry and cut in the butter and shortening with a fork until coarse grains form. I bag the mix.
In the field, I grease a Banks fry-bake pan, add the water to the mix until the biscuits are large crumbs of about ping-pong ball size. I give the dough a good minute to sit then mix again by hand. The minute rest allows the moisture to saturate the dough and with a good three or four squeezes it is ready to form into balls the size of a cat's head.
Too much kneading and the biscuit is tough. Too little and there isn't enough developed gluten to split them with a fork and have them stay together.
I use a generous cup of cheese when I decide to make cheesy biscuits.
My new OPST heads haven't arrived yet. I'm going to use them for some two-handed trout here this fall. I'll let you know what I think of them when they're here.
Brown ale. The weather calls for brown ale. And biscuits.