Crunchy Biscuits Food

CRUNCHY OAT BISCUITS

Steps:

• Pre-heat oven to Cool (300°F, 150°C, gas mark 2).
• Cover 2 baking trays with silicon or parchment paper.
• Stir together the flour, bicarbonate of soda, oats and sugar.
• Over gentle heat, melt together the butter, syrup and milk.
• Pour the fluid into the flour mixture and mix well.
• Take rounded teaspoons of the resultant mix and roll in the hands to form a small ball.
• Place the balls of mixture 4 inches apart on the baking trays and slightly flatten the balls.
• Bake for 25 to 30 minutes.
• Cool on the trays for 2 to 3 minutes to allow the biscuits to become firm.
• Lift the biscuits off the lining paper with a fish-slice and place on wire trays to finish cooling.
• Once cool, place in an air-tight tin to keep the biscuits crunchy.

CRUSTY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 500°F. In a large bowl, whisk together both flours, baking powder, and salt until thoroughly combined. Using your fingers, quickly work in butter, rubbing between your fingers to flatten as you go. (Roughly half of butter should have the consistency of very coarse meal; the rest should be in largish flattened pieces.) Make a well in mixture; pour in buttermilk. Stir quickly just until dough is well moistened and just beginning to form a mass. (It will be very wet and sticky.)
• Turn out dough onto a generously floured board or biscuit marble; sprinkle just enough flour over it to make it easy to handle. Knead quickly, without applying too much pressure as you fold. (The goal is to develop structure quickly without deflating.) Once it forms a cohesive dough, move to side of board; scrape up kneading flour.
• Sprinkle a fresh, light dusting of flour on board. (Do not flour top of biscuit dough.) Flouring only hands and rolling pin as needed, roll out dough approximately 1/2 inch thick. With a floured fork, pierce all the way through at 1/2-inch intervals. Using a 1 3/4-inch round cutter, stamp out biscuits (without rotating cutter); place them on parchment-lined baking sheets, almost touching. Gather and reroll scraps; punch out and place more rounds. Bake until biscuits are puffed slightly and brown, 12 to 15 minutes. Serve warm.