Quick breads refer to most types of loaf and pan breads, muffins, biscuits and scones and are a snap to assemble, usually requiring little more than stirring together a handful of everyday ingredients and slipping the mixture into a hot oven. Quick breads rely on baking powder and/or baking soda for leavening. So, they are more like cake than they are like bread.
My first item on the list? Baking powder biscuits.
Since biscuits and quick breads benefit from minimal stirring, it is best to stay by the rule. Well, strangely, while the recipe stated thatit should yield 10 biscuits, I could only produce 5! Weird!
Ingredients (About 10 biscuits)
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
6 tbsp cold unsalted buter, cut into 1/2 -inch pieces
3/4 cup whole milk
1. Preheat oven to 425 F. Line baking sheet with baking paper.
2. In a bowl, stir together the flour, baking powder and salt. Add the butter. Using a pastry blender or 2 knives, cut the butter just until the mixture forms large, coarse crumbs the size of small peas. Pour in the milk and mix with a fork or rubber spatula just until the dry ingredients are mositened.
3. Turn the dough onto a lightly floured work surface and knead gently a few times until it clings together. Roll the dough into a round about 2cm thick.
4. Using a 7.5-cm round biscuit cutter, cut out the biscuits. Place them on the baking sjeet and grather the scraps, roll out again and cut more biscuits. You can make drop biscuits by dropping the dough by tablespoons onto the baking sheet.
5. Bake the biscuits until lightly browned, 15-18 minutes. Serve immediately or let cool on a wire rack. Store in an airtight container or plastic bag at room temperature for up to 2 days. Reheat in a 375 F oven for 3-5 minutes.
Source: Essentials of baking & Baking (James Peterson)