baked in springform pan, diameter 26cm or 28cm
6.5 c. flour (I use spelt flour)
1 1/4 c. water, warm (37º celsius)
1 pkg yeast (42g)
half teaspoon sugar
2 teaspoons salt
3.5 Tbsp oil
Mix all together, put some flour on your table and roll the dough out, size of a baking pan (rectangular).
butter of herbs:
1/2 c. butter
1 teaspoon salt
3 leafs parsley and 3 of basil chopped
1 garlic clove and 1 onion chopped
Mix all together, spread over the dough
cut the dough every five centimeters in strips, folded the strips like an accordion.
oil a springform and preheat the oven 200º celsius
put the folded dough in the springform, bake for 25 up to 30 minutes
I forgot: instead of 200º celsius I heat up only to 360º Fahrenheit
My brother-in-law taught me a quickie recipe for biscuits. Use self-rising flour and cream. (Heavy or whipping, either one will work) All the leavening and fat you need are in those 2 things.
Put some flour in a bowl and add cream, stirring them together until the dough ball pulls away from the side of the bowl. If it gets crumbly, add a little more cream. If it’s sticky, add a little more flour.
Sprinkle some flour on the counter, sprinkle a little on top and pat the dough out to about half the height of the first joint of your thumb. (Try not to handle it a lot. This isn’t bread. Don’t knead it.) A little extra flour on hands, counter and cutter will keep the dough from sticking to them.
If you have a cookie cutter, use it. If you don’t have a cutter, use a glass. (My grandmother used a juice glass because she liked small biscuits. I like them bigger than that. They don’t get wider, only taller.) Rub the edge of the cutter around in the flour and cut straight down. If you cut at an angle, you will have a Leaning Tower of Biscuit. (This is the Voice of Experience.) And don’t twist it. That makes the edge pinch together so they don’t rise well.
Put those biscuits on a cookie sheet, and shape the remaining dough into another flat dough for cutting. keep doing that until all the biscuits are cut out. How many you make depends on the size of your cutter and how close you cut them. The last biscuit will be a little lumpy because it’s just the leftover dough shaped into something similar to the rest of them.
Bake at 425ºF until golden brown. 15-ish minutes. Maybe a little less, maybe a little more. Start checking after 10 minutes. Altitude effects baking time.
You will need a graham cracker crust, a small can of frozen fruit juice, a can of sweetened condensed milk and a 8 oz tub of whipped cream or Kool-Whip, food color is optional.
Let the frozen juice melt, pour it into a large bowl with the whipped cream and condensed milk. Fold them together (use a spatula to scrape up from the bottom to the top, gently so you don’t beat it flat. It isn’t delicate, but don’t stir hard.)
The juice won’t color the fluff. So, you can put a drop or 2 of food color that matches if you are so inclined.
Pour into the crust. You can flip the plastic liner to make a top to cover it.
Let it set in the refrigerator for 2-4 hours before serving. Longer is fine, but less than 2 won’t hold together well when you slice it.
My mother always added food color. She would get a 12 oz. container of Kool-Whip and save out a third of it to garnish the top.
One time, I got in an experimental mood and bought every flavor of fruit juice concentrate that came in a small can. Limeade, lemonade and all the flavors of 5 Alive were tasty. They even had tangerine juice concentrate and it was good, although I’ve never seen it since then. Grape and orange juices only came in large cans so I skipped them. Grapefruit juice wasn’t a flavor that needed repeating.