As a kid, I was not a “princess,” but not quite a tomboy either. That would leave me to be just slightly awkward (in a really cute kind of way… please let me tell myself that). I loved to dance around the house. I was not all that impressed with fancy jewelry. I went to farm camp. I wore flannel nightgowns (and I was a Pfister, that’s my maiden name). And, for some reason I thought that English muffins were a really big deal.
In our backyard we had the quintessential Little Tikes plastic playhouse. The house had a red swinging door, a green roof and yellow “shutter” windows. When I was five, my dad and I would dine on PB&Js at this backyard residence. A few years later, my brothers and I converted that house into a full-fledged McDonald’s; drive-through service only. All of the neighborhood kids would come over on their Big Wheels, wait in line, place their order, and get their greasy imaginary food. It was the perfect setup. If the neighborhood gang got there in time for breakfast the question always was: biscuit or English muffin egg sandwich?
For me, my response has always been the English muffin—a little more complex than bread—but not quite as rich as a biscuit. Ideal.
These days I still dance around the house–just not as much. I prefer my Grandma’s costume jewelry to the real stuff. And of course, the nooks and crannies are still a pretty big deal, especially when I make them myself.
So is it biscuit or English muffin? Take your pick.
Biscuits
Adapted from Professional Baking; Fifth Edition
Baking Notes: Biscuit method: 1. Mix dry ingredients 2. Cut in cold fat/butter (with paddle attachment, hands, or pastry cutter) 3. Add wet ingredients 4. Fold and form desired shape
-Size of fat determines size of biscuit flakes
-Always use cold butter
-Coat fat in flour before cutting it together
-Create pea-size butter pockets with the butter
-Let the dough cool in the refrigerator after it is shaped to re-cool the butter
-Form a large biscuit and cut into a grid for tender flaky biscuits
2 ½ cups all-purpose flour
2 tsp salt
2 TBS sugar
2 TBS baking powder
2 sticks cold unsalted butter
¾ cup whole milk
Preheat oven to 400°F. Mix dry ingredients with a wisk. Cut butter into small cubes. Work butter into the flour (first coat the butter with flour in small batches, then cut it into the flour). Add liquid ingredients. Work in more flour if needed. Mix until just combined (do not over mix). Place the dough on floured surface; gently fold 2 to 3 times. Form and cut desired shape. Refrigerate for 10 minutes. Place dough on a parchment paper lined cookie sheet. Cook at 400°F for 15 – 20 minutes.
English Muffins
Adapted from Professional Baking; Fifth Edition
Baking Notes: Bread production (12 steps):
1. Scale ingredients (measure)
2. Knead
3. Bulk Fermentation (letting the dough rise)
4. Fold or punch (knocking the air out of the dough)
5. Scale or portion
6. Round (all bread must start in a round form before being made into its final shape; creates thin outer-skin)
7. Bench (resting)
8. Makeup (shaping the bread)
9. Proof (final rise)
10. Bake
11. Cool
12. Store
1 ½ cups water
1 ½ tsp fresh yeast
2 cups bread flour
1 ½ tsp salt
1 ½ tsp sugar
2 tsp nonfat milk
1 ½ tsp shortening
Add water to a large mixing bowl. The water should be ~100°F (to test, water should feel just wet on inner arm). Add yeast; mix. Add shortening, sugar and milk; stir. Add 60-75% of the flour, then add salt. Mix until able to begin kneading on a floured surface. Incorporate more flour as needed. Knead until the dough can be poked and springs all the way back. Kneading will take longer than expected.
Place dough in a bowl covered with a towel in a warm area; let rise. Once dough has risen, punch out the gas and make dough flat. Portion the dough into ~ 2 ounce sections. Make a circle with thumb and index finger, push dough through; roll on dry surface to shape the dough into a ball. Repeat. Let dough sit.
Flaten dough rounds; dust with corn meal. Heat a large dry skillet over medium to high heat. Cook the dough for approximately 4 minutes on either side or until golden.