I’d really appreciate if someone would finally explain to me the definitive difference between a scone and a biscuit because honestly, I don’t see one. Even the venerable New York Times says they’re basically the same, but if you know otherwise, enlighten me. Please and thank you.
For I can not consider myself an authority in this matter, I’m calling these flaky pastries biscuits only because they are round. I’ve posted a scone recipe before which very well could be a wedge-shaped biscuit for all I know… You see, we have no such problems here in Hungary. What you call a pogácsa – be it round, square, with egg, no egg, butter or lard, leavened or crumbly – is a pogácsa.
Anyway, cheese and walnuts. Again a combination from the savory side, I still have to make up my mind about sweet ones. There’s a nice balance in texture: slightly crispy outside, tender inside with the occasional crunch from the walnuts. Best served warm.
[Your informed speculation of a bottle of wine included somewhere is not entirely without grounds]
There is something about biscuits that make them perfect for everything. Right?!
It’s a quite forgiving pastry too. No kneading, no rising, in fact you want to handle the dough as little as possible. The ingredients can be swapped in and out depending on what you happen to have on hand: I used a blend of all-purpose and whole wheat flour, but plain AP would be just fine. Don’t have cheddar? Think edam, gouda, parmesan. For a slight tang, sub in sour cream, natural yogurt, buttermilk, or heavy cream for the milk. These biscuits are also a great way to use up any random herbs.
Savory Walnut Cheddar Biscuits
Flaky and aromatic. Eat fresh or freeze for up to 1 month. Yield: 18-20 biscuits.
250 g whole wheat flour
50 g AP flour
1 tsp salt
2 1/2 tsp baking poder
1/2 tsp baking soda
1/2 tsp ground black pepper
1 tsp rosemary, finely chopped
115 g walnuts, chopped
115 g grated cheddar
115 g unsalted butter
1 medium egg, beaten
1/4 cup whole milk
- In a large mixing bowl, whisk together flours, salt, baking powder, baking soda, herbs and pepper.
- Working quickly, cut butter into dry ingredients until coarse crumbs form.
- Toss in cheese and nuts.
- Mix egg with milk and add to the flour mixture to moisten dough. If dough won’t come together, add a tablespoon or so more milk, but do not overwork it.
- Wrap dough in cling foil and refrigerate for an hour to stiffen.
- Preheat oven to 200°C (395°F). Line a baking sheet with parchment paper.
- Turn dough onto a lightly floured surface and handling as little as possible, pat to about 2,5 cm (1”) thick. Using a 5 cm (2”) cookie cutter, cut out rounds. Pat scraps together to make more biscuits. Transfer to prepared pan.
- Bake for 15-20 min, until golden. Remove from the oven and serve warm.
And now you tell me: how do you like your biscuits?