Tuesday, September 29, 2009

skillet-baked dill, apple, and mozzarella biscuit

skillet-baked dill, apple, and mozzarella biscuit, originally uploaded by aarn! +29th September, 2009+.

there has been a savory biscuit trend going on in the boston area cafes lately, decided to just throw together some ingredients without too much direction and see how it turned out.
cut 4T. of chilled and sliced unsalted butter into 1/2-lb (~3 1/2-4c.) of sifted flour and 1/2c. of maseca corn flour. mixed in 1 1/2t. salt, 3t. baking powder (would have kept all of the dry ingredients together, but things were just kind of flying into the bowl), 2T. finely chopped fresh dill, 1/2c. shredded low-moisture whole milk mozzarella, a diced medium sized apple, and 1 1/4c. whole milk. transferred the thick batter into a greased 10" cast iron skillet, dusted the top with some coarse ground black pepper, and baked at 425-degrees on a middle rack until the bottom was browned and the peaks started to show some nice color, about 28-minutes (5+5+5+5+5+3?). cooled on a wire rack for a few minutes, then served.

[notes: kind of greasy, didn't use the best cheese possible, but turned out pretty well for just winging it. basically started with a known self-rising flour recipe (1c. flour, ~1t. baking powder, ~1/2t. salt) and then just added ingredients until it was ready to hit the oven.]

No comments: