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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bolivian Biscuits Recipe

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This recipe for Bolivian Biscuits is from The Watson/Montgomery Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 C flour
1/2 tsp soda
1 T powder
1 T sugar
1 tsp salt
4 T unsalted butter, cold
1.5 C buttermilk (you can also use plain ole milk)

Directions:
Directions:
Mix dry ingredients.

Chop cold (important that it Is cold) butter into cubes and drop it into dry ingredients. Use fingers to mix in butter, massaging it (haha...seriously) (or you can use a fork to smash it up).

Mix until the butter chunks are the size of small peas.
You want to leave the butter kinda chunky.

Add milk and toss with a fork until the dry mix is coated.
Do not overdo it or the biscuits will be tough.
You may need to knead it a bit or add a little extra milk to get the dough to stick together.

Drop the ball of dough onto a lightly floured counter and press it into a rectangle.
Fold it like a letter (fold over top 1/3, and then fold the bottom 1/3 up on top of this).
Press it down, rotate it 90 degrees, and repeat the folding in thirds in this direction.
Press it down into a rectangle and try to get a uniform thickness.

Now you have a rectangular (or square) hunk of dough. Take a sharp knife, and cut the edges. You want nice, clean edges of dough so your biscuits rise real nice!

Then cut the dough into 6 or 9 squares and put them on a cookie sheet.
You can brush the tops with melted butter if desired..

Keep them in the fridge until they are ready to go in the oven.

Bake at 450 degrees approx. 12 minutes (may take longer in your oven!)

Eat 'em hot with butter, honey or jam, and a hot cup of coffee.

 

 

 

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