The Farmstead Kitchen – Baking Powder Biscuits and the “Pat-in-Pan” pie crust

FarmerKhaiti
FarmerKhaiti

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Baking Powder Biscuits

These biscuits are possibly the best platform upon which to eat a fried duck egg. Pictured is  “biscuits with deluxe gravy”, and a new version of our house classic biscuits, a parsley lard version.  We’d saved parsley last year in the freezer, pureed like basil for pesto, but frozen in a base of our organic lard.  The flecks of green, the extra flavor and nutrition from the parsley made this a killer upgrade!

4 cups all purpose flour, mix in well with a spatula: 4 Tblspoons baking powder, 1 tsp salt, some black pepper, garlic powder and 1/4 cup nutritional yeast (not necessary, but it’s good- Khaiti’s throw back to adding flavor to the vegan version of this biscuit.)  Heat oven to 425 now. To the flour mix add 1/2 cup olive oil or melted lard and 1 1/2 cups of milk (we use goatmilk) and then stir as carefully as possible to combine, but not over handle the dough. Plop out on a baking sheet, press out with your hands to make the dough about an inch thick, then cut into diamond or rectangle shapes. Smaller pieces will have more crunchies which are great with gravy, bigger biscuits are great for sandwiches. Bake for about 15 minutes or longer, depending on the size you cut them, until they golden up on the top. Enjoy! You can omit the savory recipe elements of these biscuits and then top with butter and honey instead. YUM!

Pat in Pan Pie Crust

Pies are so good, but such a chore to make a crust… the rolling out part of making a pie crust is so messy and time consuming. We’ve been using this “Pat in Pan” technique for a while now- it is AWESOME. Mix into a handleable chunk: 1.5 cups flour with 1/2 cup olive oil, a little salt, 3 TBL water or milk. Pat the chunk of dough evenly out into your pie pan or pans. No need to prebake or grease the pans- and this recipe works for sweet or savory pies, these were for deep dish pot-pies.

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