Tuesday, August 14, 2012

District 13 Bread (Biscuits)

Day 2 of our week long Hunger Games series :) T minus 4 days & counting until the release of the first Hunger Games DVD

Click here to see Day 1.
Click here to see Day 3.
Click here to see Day 4.
Click here to see Day 5.

What is something that all the districts have but that is also unique to each district?
-10 reaping slips to you if you guessed bread. This recipe is pretty great considering most things in District 13 are pretty bland.  If you did not know there was a District 13, go read books 2 & 3! You can see the original post here. There is also a pretty awesome cinnamon butter spread to go along with it that you can find here.

3 cups flour (I used half wheat flour & half all purpose white flour, but you can use any combo)
1 1/2 tsp. salt
1 Tbsp. sugar
1 1/2 tsp. baking powder
1 stick butter (room temperature)
3/4 cup buttermilk
1 egg
1/4 cup water

Preheat your oven to 425°. Mix your flour, salt, sugar, & baking powder together until incorporated. Add in your butter and mix until crumbly (I used a hand mixer for this). If you forget to let your butter get to room temperature, you can zap it in the microwave for 15 seconds. Next, mix in your buttermilk, egg, and water with a spoon until just incorporated. Do not use the hand mixer for this or over mix with your spoon because it will make your dough flat. I used my hands to mix this up all the way.

By this time you should have a nice little ball of dough. Place your dough ball onto a floured cutting board and roll it out with a rolling pin to about 1 inch thickness! It's important to not make your dough too thin because your biscuits will not rise very much in the oven. Keeping them thick ensures they are soft and fluffy. Here is a picture of my dough rolled out:

Once you roll your dough out, find something to cut it into circles that is about 2 inches in diameter. I used a cup. You will have extra dough left over after you cut out your circles but you can just smash it back together, roll it out again, and cut out more biscuits. Repeat until you are out of dough. Place your biscuit circles, touching each other, onto a greased cookie sheet. Here is what mine looked like right before I tossed them in the oven (the one in the top right corner was the last bit of left over dough that I molded into it's own biscuit):

Cook for 12-18 minutes. Yes, I know, that's a very large range, but how fast bread cooks is completely dependent upon your oven (how slow or fast it cooks). I set mine for 12 minutes and then checked them and added 2 minutes at a time until they were golden brown on top. It ended up being 18 minutes total. Here is the finished product:

This recipe makes about 10 biscuits depending upon how thick you make them.

Happy cooking & may the odds be ever in your favor!


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