coffeedaiv (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
coffeedaiv) wrote2022-02-22 06:05 am
coffeedaiv) wrote2022-02-22 06:05 am
Biscuit Experiment
So, here's the thing.
Right now, my work schedule is 4 / 10. Which means I have to get up at 5, to get to work at 7. Breakfast has to happen in between those to things. And I love fresh biscuits. I mean, I REALLY love fresh biscuits. And I am pretty good at them. A simple recipe, to be certain, but it takes about half an hour, and a bit of attention. More time or attention than I am likely to have at 5 a.m.
So, in the midst of yesterdays food prep frenzy (wherein i did things like cut and marinate meat, and chop vegetables for stir fry dinners), I decided to test the theory that I could make biscuit dough, and cut the biscuits. Then put them in the fridge, and this morning, take some of them out, and put them into a preheated oven. Then make sausage and eggs, and, obviously, coffee.
Victory. Timing was even more or less correct (Biscuits bake for 11 minutes, sausage and eggs take less time on the stovetop, but how much less is a bit tricky) (coffee takes significantly less time, and is a little flexible; once i put the water into the french press pot, how long it steeps needs not be precise (I mean, I could geek TF out about the variables of grind v water temp v time to get specific results, but I'm not there ... yet (and how much does the roast, and bean origin, play a part in that equation?)))
The results were ... Excellent, though not necessarily perfect. Not as much rise as I would expect from freshly made / baked. Though that may be a factor of having not used frozen butter in the dough (Whoever told me about freezing and grating the butter for biscuits deserves a great deal of thanks).
End result, a full hot breakfast, and I am ready to do what comes next.
More or less.
Right now, my work schedule is 4 / 10. Which means I have to get up at 5, to get to work at 7. Breakfast has to happen in between those to things. And I love fresh biscuits. I mean, I REALLY love fresh biscuits. And I am pretty good at them. A simple recipe, to be certain, but it takes about half an hour, and a bit of attention. More time or attention than I am likely to have at 5 a.m.
So, in the midst of yesterdays food prep frenzy (wherein i did things like cut and marinate meat, and chop vegetables for stir fry dinners), I decided to test the theory that I could make biscuit dough, and cut the biscuits. Then put them in the fridge, and this morning, take some of them out, and put them into a preheated oven. Then make sausage and eggs, and, obviously, coffee.
Victory. Timing was even more or less correct (Biscuits bake for 11 minutes, sausage and eggs take less time on the stovetop, but how much less is a bit tricky) (coffee takes significantly less time, and is a little flexible; once i put the water into the french press pot, how long it steeps needs not be precise (I mean, I could geek TF out about the variables of grind v water temp v time to get specific results, but I'm not there ... yet (and how much does the roast, and bean origin, play a part in that equation?)))
The results were ... Excellent, though not necessarily perfect. Not as much rise as I would expect from freshly made / baked. Though that may be a factor of having not used frozen butter in the dough (Whoever told me about freezing and grating the butter for biscuits deserves a great deal of thanks).
End result, a full hot breakfast, and I am ready to do what comes next.
More or less.