8 Comments

    1. Lol! Yes, thank you, the bread too was delicious! I said this is my new hobby but it will be my new habit. And what a good habit to replace a bad one!

      I was on ‘Twitter’ which is probably one of the worst habits known to modern man. I got fed-up with its continual censoring of my posts!

      Okay, so I was critical of, nay, verbally abusive towards, the likes of Putin and other such contemptible scumbags, but ad homineming can also be an art form, a pleasurable pastime even, though obviously not one which the bots that run ‘social media’ are programmed to appreciate let alone value highly!

      Whole wheat breadmaking is great for health and hygiene.

      And once I have mastered the basics of making this ‘edible sculpture’ the sky will be the limit!

      1. I practice a simple form of bread-making which is the humble American biscuit. Whole wheat also. It’s a quick bread lacking the satisfying texture and savor of the yeast-based, kneaded kind, but it has kept me from consuming commercial baked goods for several years now.

      2. Sounds like real food! Unlike much of the stuff one buys in supermarkets these days! Yes, very interesting. Got me googling (up) all sorts of stuff. Seems the American biscuit is a bit like the UK scone only without the sugar. Not to be compared with the UK biscuit either which is what the Americans term cookie. Also seems to have origins in hardtack or ship’s biscuit: survival bread because it lasts a long time without spoiling. Fascinating subject. May try making some of that. There seem to be quite a few variations of this American biscuit. What ingredients do you use? I may also try my hand at making some of these biscuits once I’ve satisfactorily mastered the whole grain bread!

      3. Excellent comments. I like the association of our biscuit with hardtack. I grew up around that term, but had not heard the term “ship’s biscuit” until from an English acquaintance in the Midlands. You’re right about the similarity to scones, which I love by the way, though I don’t make them. I think they include egg? Not sure. Biscuits do not. Many recipes you’ll find on Google use butter. I use olive oil in my biscuits simply because that’s the fat I cook with. Any oil will do. My recipe is 2 cups flour, teaspoon of salt, tablespoon of baking powder, 1 cup buttermilk (or plain milk) and half-cup of oil. Mixed together it should make a slightly sticky dough. Dump it on a floured surface and knead for several minutes until it’s malleable. Press it out about a half inch thick. Use something round (I use an empty can — tin?) to cut out rounds. I get 12. Put them in ungreased pan and bake in preheated oven at 425 degrees for 17-19 minutes. It’s a very forgiving recipe. I freeze half of the batch after they’re cooled. I only consume about 1 a day, and they will go a bit stale over a period, but can be split and toasted. I hope this is of interest. I’m from the American South, and the biscuit is a traditional staple bread here. Best regards.

      4. I really appreciate this. Thank you! I wonder if this biscuit of yours will revitalise on old man! Thank you so much for the recipe. Looking Online I didn’t know which one to choose. Yours is obviously tried tested and proven. [no pun] On my next baking day, which is the day after tomorrow, I will make some of these biscuits of yours. Got all the other ingredients, and I’ll get some buttermilk today. This should be very interesting! I’ll inform you in due course as to whether I was successful. I like your use of the tin can! Perfect cutters! (Very useful throwaway items; I often use them as turpentine dippers.)

      5. I’m glad the recipe strikes a cord. I wish you a surge of vitality from this humble bread. Don’t fail to eat one or two fresh from the oven, that’s when they’re best. Ideally with some of your glorious butter and the fruit spread or honey of your choice. Nectar of the gods. In lieu of buttermilk I often sour regular milk with a tablespoon of vinegar or lemon juice, let sit 5 minutes before adding to flour along with the oil. It accomplishes the same chemistry as the cultured buttermilk we have here. We’re on the same page about tin cans. I use them for the same purposes as you. Let me know how the biscuits turn out.

  1. At last! The affairs of life constantly intervene and prevent my plans from getting fulfilled! Always the way! But now I have this, my first batch of ‘biscuits a l’Americaine’! What pleasure I got from making these! What delight! Thank you. Are you a chemist/pharmacist? Never mind. I’m going to have one or two of these mini-burger rolls with some chicken breast this evening. Best wishes to you, and thank you! And yes, they are like scones, without the sugar! A little butter and they are the perfect culinary indulgence. The ambrosia of the gods! I posted a pic on my WordPress main page.

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