7/9/2019 Discuits: Biscuits, 21CN Style
If you have some time on your hands, campstove biscuits from scratch, or as we like to call them, Discuits, on account of their disc shape, are good to make in preparation for travel days where you won't want to take a lot of time to make a breakfast. They keep well for at least a few days and are a versatile meal- or snack-maker because, well, it's biscuits!
I looked up a biscuit recipe and modified one I found on Genius Kitchen's website called Southern Buttermilk Biscuits, which was submitted by P48422. For the original recipe, follow this link: https://geniuskitchen.com/recipe/southern-buttermilk-biscuits-26110 If you are a cooking novice, be sure to check out the notes after the recipe, they might help. Suggested Number of Discuits: 6-10 Mix 2 Cups flour 1 teaspoon baking soda 1 teaspoon salt Cut In 6 Tablespoons Butter (or margarine, cooking oil works as well) Stir In 1 Cup Milk (water will work but you might need to use less, and it will be less flavorful) Note on mixing the dry ingredients: just mix them up with a fork, whisk, spoon, whatever you have around. The point is to get the baking soda and salt relatively evenly distributed through the flour. Note on Cutting In: Usually a pastry blender is used for this task, but being nomadic, I have to carry everything I own, so a pastry blender isn't exactly a high priority. I often use the fork in one hand and the spork in the other and, using the back of the spork, press the butter or margarine through the fork, in essence, cutting it. Just do this over and over until the largest pieces of butter are no bigger than the size of a pea. Again, the idea is to evenly distribute the butter throughout the mixture of dry ingredients.
The resulting dough will be soft and somewhat sticky, but you should be able to easily remove it from the pan. Be careful not to overmix the dough or else it will become tough. Still good, but the texture might leave something to be desired.
Here's where they become Discuits and not Biscuits. Scoop up a glop of dough (charming, right?) about the size of 2 golf balls. Plop it into the skillet and using your finger and the spork (or spatula, or whatever), spread it out in a rough circle shape (or shape of your choosing, I suppose!) at about 1/4"-3/8" thickness (just eyeball it, it's not that big of a deal). After a minute or 2, the bottom will start to brown, and the sides will start to dry. Flip it over and cook the other side until desired doneness is achieved. Sometimes, some of the dough in the center won't get cooked, so experiment with how thinly you spread the dough into the skillet in the previous step.
Enjoy your yummy Discuits with honey! Or jelly (pictured at top)! Or wrap pieces of the dough around mini hot dogs before pan frying!
Suggested Variations
-Protein Discuits: add a few scoops of protein powder to the dry ingredients -PB Discuits: Add 2-4 Tablespoons peanut butter with the butter
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