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samedi 30 octobre 2021

KFC Biscuits


The history of biscuit:

Medieval Biscuits
By the 14th century, the word biscuit had appeared in English, and the definition was broadening. Twice-baked biscuits were still popular, both savoury and sweet. But other forms, related to pancakes, were also becoming more common. Wafers were one of the longest-lasting medieval biscuits, made of a sweetened batter which was cooked over a fire and could be moulded or rolled as technology improved.

These biscuits weren’t just functional, but pleasurable as well. They were often eaten at the end of the meal, as a digestive, a role which biscuits would continue to play until the 20th century.

Ship’s Biscuit
The original long-lasting savoury biscuits didn’t die out, however. Indeed, as ship-building techniques changed, and European populations grew, expanding across the globe, they became a very important part of naval provisions. The age of exploration morphed into the age of conquest and colonisation, and sailors spent increasingly long amounts of time at sea.

Ships took on fresh food where they could find it, but the staple ration was preserved meat and ship’s biscuit. The earliest surviving example of a biscuit is from 1784, and it is a ship’s biscuit. They were renowned for their inedibility, and were so indestructible that some sailors used them as postcards.


2 cups all-purpose flour
1 1⁄2 teaspoons salt
1 tablespoon sugar
4 teaspoons baking powder
1⁄4 teaspoon baking soda
3 tablespoons vegetable shortening
4 teaspoons Butter Flavor Crisco
1 cup buttermilk


PREHEAT oven to 400°F; COMBINE 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; CUT in shortenings until mixture resembles coarse crumbs.
STIR in 1 cup buttermilk just until a soft dough forms (dough will be very loose and sticky at this point).
SPRINKLE flour over a large wooden board; TURN dough onto a floured board and knead gently 10 to 12 times or until no longer sticky, re-flouring board as necessary while kneading.
DIVIDE dough in half; GENTLY pat or roll each half into an 8-inch circle 1/2-inch thick.
CUT out biscuits – pressing straight down – with a 2-inch biscuit cutter.
REFORM scraps, working it as little as possible and continue cutting.
PLACE cut biscuits on an ungreased baking sheet with edges barely touching; BRUSH tops of the biscuits with whole milk.
BAKE for 15 minutes, or until golden brown.
IMMEDIATELY brush biscuits with margarine (or butter) after baking.

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