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About the Recipe
One day, a resourceful grandmother adapted her treasured pancake recipe into both a biscuit and a dumpling recipe. Saving time in the kitchen with streamlined, wholesome foods was essential in her day. You too can embrace this spirit of resourcefulness in your kitchen—try the recipe and discover the simplicity of its flavor and the inventive creation of yesteryear!
Ingredients
FOR THE BISCUIT DOUGH
1 pouch of Foster’s Pancake & Belgian Waffle Mix
4 level teaspoons of all-purpose flour
6 Tablespoons of ice-cold butter, medium-size grated
2/3 cups buttermilk or a buttermilk substitute
+1 teaspoon of buttermilk or a buttermilk substitute
1 egg yolk only + 2 tsp. milk, whisked thoroughly
Small amount of all-purpose flour for dusting the worksurface.
TO MAKE DUMPLINGS - Follow instructions up to Step 5.
Next, flatten the dough ball one last time into a 3/4-inch thick disk,
then pinch off 2-inch pieces and roll them into balls. Drop the shaped
dough into your simmering soup, cover the pot, and cook for 10 -15 minutes
without lifting the lid, until the dumplings are puffed up and fully cooked.
Preparation
1. Preheat oven to 425°F; Line a cookie sheet with parchment paper; Set aside.
2. Prepare the dough, by emptying the contents of the pouch into a large bowl; whisk in 4 teaspoons of all-purpose flour. Grate cold butter into the flour mixture. Toss to coat the butter with the flour mixture. Stir and distribute butter/flour mixture evenly. Freeze contents for 15 minutes.
3. Pour 2/3 cups of buttermilk into the dry mix in portions and stir after each addition trying to hydrate ALL parts of the dough. Add 1 extra teaspoon of buttermilk to hydrate the remaining dry, loose flour in the bowl. Stir the biscuit dough until the dry flour “comes-together” with the rest of the dough.
4. Turn out the dough onto a lightly floured work surface and begin flattening with the heel of your hand or fingertips to a 3/4” thick disk. Fold dough onto itself and flatten again, repeating this process 3X times.
5. Flatten the dough ball one last time to a 3/4” thick disk and using a biscuit cutter, press straight down into the dough; place biscuit onto the baking sheet. Repeat the process allowing 1-inch between each biscuit. Rework the dough by refolding and flattening as-needed to cut more biscuits.
6. Brush tops of biscuits with a thin wash made from egg yolk & milk. Bake biscuits for 8 minutes or until the tops are a golden brown. Brush with melted butter after removing from oven and serve warm.
RECIPE AUTHOR: Down Home Bakery, LLC.