Wednesday, September 4, 2013

Stove-top biscuits

Being in another country means adjusting ingredients and cooking methods. Let me show you around my kitchen.

First, here it is! The fridge is to the left, and there is a small set of shelves that you can see on the right. I think the stove and oven are recognizable, and to the right of those is the sink. That's right, no cabinet. Those who are more observant may notice a large bottle of gas under the counter and next to the stove. Yep, that's what we use for cooking.

And here is a closer look at my oven. You see those knobs at the top? They don't have any really levels. Just a sort of more or less. But it's not at all precise or very helpful. And you see the row of white dots in the back across the top and down the left? Those are the vent holes. I mean, I know that ovens need vents, but.... I don't think I'll be trying this thing out until it's cooler outside.

So my solution was to find a way to 'bake' on the stovetop. I easily found a recipe for "Cowboy biscuits" and decided they looked worth a try!

Of course, I haven't gotten a big enough mixing bowl yet, so I had to halve the recipe. And when I end up at a one of those "homey" chain restaurants, I like fried apples. And happened to have 4 in the fridge that are in danger of going bad. It's hard to buy less than a pound of fruit, or else you end up paying a lot more or getting lesser quality, so I have only been getting one kind at a time.

But back to the baking! Or cooking. Or whatever I should call it. First, the Stove top biscuits. You can have fried apples another day.

Stove Top Biscuits
Made 8 little biscuits (2-inches roughly)
All measurements are rough, due to lack of measuring implements

1 cup flour
1/4 tsp salt
2 tsp baking powder
1/4 cup butter (I had to use margarine, but butter is always better and all)
1/2 cup buttermilk (mine was vanilla flavored, lol)
- Preheat your skillet to medium if you are quick enough, or leave this until you have the biscuits almost ready.
- Combine the dry ingredients in a bowl. Cut in the butter however you can - pastry blender, fork and knife, or your fingers. Blend until the butter chunks are smaller than peas.
- Add the buttermilk and mix until JUST blended. Dryish spots are fine.
- Flour your counter or table and put the dough onto it. Make it stick together, and pat until it's about half an inch thick, if you don't have a lid, or a full inch if you do.
- At this point, you could cut it out with a biscuit cutter, but I just cut it into eight pieces.
- Put the biscuits into your heated skillet. Add lid if you have one.
- Cook until they start to look done at the bottom and soft on the top. The butter in them will look all wet and melted. Flip and cook until they look done through. If you are using a lid, take it off toward the end so they can get a nice crust.
- At this point, mine didn't quite look done. I actually opened up the first one, and it was basically baked, but I decided to cook the others on their sides to help them finish. Yes, I lost track of one and it got burned.
- Serve with fried apples, or whatever else sounds delicious to you.

1 comment:

  1. I get the impression you did NOT have a lid? I will have to try these out when we get back to EC. Wards are not having anything with flour right now...

    They look awesome. English muffins are stove top cooking and Le has an amazing recipe for them, Just sayin' xoxoxox


Try this and want to share how it went? Have questions before you try it? Let me know!