| Hanque's Biscuts |
|
| 3½ c. flour 1 t. salt 2 T. baking powder |
12 T. chilled butter |
| Cut butter into dry ingredients until they are the size of peas. Make a well in the center & pour in the milk. Mix slowly & sparingly (30 seconds), turn onto floured surface, and flatten to .75 inches. Cut into biscuts & place on a cookie sheet. Bake at 450 for about 12 minutes. | |
| Gravy |
|
chopped mushrooms |
whole milk |
| Brown sausage & sage & set aside. Saute onion, garlic, mushrooms, & pepper & set aside. In saute pan, melt 1 T. of butter per person & 1 T. flour per person. Let brown until it's just burnt. Add ~.5 c. milk per person, sausage, & veggies. Salt to taste & simmer until thick. | |
| Scones (makes 4) |
|
1¾ c. wheat pastry flour |
.33 c. buttermilk
|
| Mix together the dry ingredents. In a seperate bowl, beat the eggs. Reserve 2 T. of the eggs and mix in the buttermilk to the rest. Cut the cold butter into the dry mixture until the butter pieces are the size of small peas. Stir in the nuts and frut. Gently and quickly mix in the egg & buttermilk mixture. Turn the dough onto the counter and pat into a square about .75 in. thick, and cut into 4 triangles. Place the triangles on a cookie sheet, brush the tops with the reserved egg, sprinkle with cinnimon & sugar, and bake at 450 for 15 minutes or until golden brown. | |
| Sourdough Pankakes (makes 6) |
|
| 1 c. starter ~½ c. wheat pastry flour 1 egg 2 T. oil |
1 T. brown sugar |
| Starter can be replaced by ½ c. buttermilk & ½ c. flour for buttermilk pankakes. | |