Herbed Tomato Biscuits
February 2, 2018
Welcome back to Brad & Butter! For everyone on the east coast, make sure you're staying warm! For you west coast folks, just enjoy yourselves. A nasty case of the flu is going around so please pay extra attention to your hygiene habits!
I recently met with my program advisor with the intent of discussing my interests and how they would play out in my career at Cornell. However, the moment I stepped into the door, he reminded me of what it means to be an underclassman in college. The majority of the student population at Cornell are highly motivated, accomplished individuals, While this is an excellent quality to possess, with it seems to come a haste to find an accepted career path. So many people are caught up in the notion of a high salary job as the standard, accepted path. Maybe I simply have different priorities than most people, but I still find it hard to understand why one would ever trade in their happiness and wellbeing. Thus, I urge you to live your dreams, Live YOUR life. Take the time to explore your interests and hobbies while you still can. If you are passionate about something, over time, everything will begin to unfold. I simply hope everyone is able to find their own definition of happiness.
My happiness lies in many things. One of them is this biscuit recipe. Although biscuits are technically not a bread, they are enjoyed in a similar manner and thus are in the bread section of Brad & Butter. Let us all establish that biscuits are in many ways superior in the category commonly referred to as "carbs". Biscuits are buttery, flaky, savoury, and have so many perfect imperfections. I hope everyone enjoys biscuits as much as I do, but if not, I'm sure these biscuits will change your mind. Give these guys a try and let me know how they turn out in the comments below! Enjoy the weekend :)
- 2 cups of All Purpose Flour, sifted
- 2 tbsp. of baking powder
- 1/2 tbsp. of salt
- 1 tsp. of granulated sugar
- 1 1/2 tbsp. of dried thyme, chopped
- 60g of butter, chilled and cut into cubes
- 1 cup of full-fat milk
- 2 tbsp. of tomato paste
Sift the flour, baking powder, salt, and sugar in a mixing bowl. Mix in the dried thyme.
Rub the chilled butter into the flour until the mixture until the butter has been fully incorporated with the flour.
Combine the milk and tomato paste in a blender or by hand.
Make a well in the butter-flour mixture and pour the milk mixture in. Gently stir to form the dough.
Tip the dough out onto a lightly floured surface. Flatten the dough out and fold the dough on over itself. Repeat this about 6 times.
Shape the dough into a rectangle and let rest for 30 minutes.
Roll out the dough and cut circles using a cookie cutter. Continue using the leftover dough until no more biscuits can be made.
Bake in a 220C/425F degree oven for approximately 12 minutes, rotating once half way through.
Serve warm and enjoy!