Captain Anne
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RECIPES:
Tenderloin with Port and Mushroom Sauce, Bread recipes
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Watch our web site to pre-order Anne's
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recipes that she cooks on the J. & E. Riggin and many others
she develops over the winter.
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J.
& E. Riggin
Home
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 his is a recipe my grandma passed on to me through my mom. It is a great
one because it's so versatile. With this one recipe, I make cheddar
cheese,
lemon and herb, parmesan and black pepper, and Roquefort and walnut biscuits, not to mention just the plain ones that I serve at breakfast with
eggs and sausage. I also make a few adjustments to this recipe and then
have scones to serve with coffee in the morning before breakfast or with tea
in the afternoon.
Chloe (our 5 year old) helped me make these biscuits for the first time yesterday. She had a blast getting her hands
sticky, shaping the dough
and then cutting them out. I was thinking of the history — the passing of
knowledge from one generation to the other. It was a sunny downwind day, a
deckhand was singing a sea shanty while working and we were headed to Pulpit Harbor (one of my favorites) to anchor for the night. What a great
memory it will be for me.
—Captain
Anne Mahle
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Basic Recipe
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Yields 12
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup milk
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Preheat oven to 450°.
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Sift together flour, powder, and salt. This is an important step because you want to add air to the mixture so the biscuits are as fluffy as possible.
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Using a pastry knife cut in the shortening until the mixture is the texture of coarse meal. Add any additional dry ingredients here (see variations below). Do not add the wet ingredients until all dry ingredients have been combined.
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Add the milk until a soft dough is formed. Depending on the humidity level at the time, you may need to add more liquid. Do not over-mix. This is very important. If you do over-mix you will likely have hard tack rather than fluffy biscuits.
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Turn out onto a floured board and knead 10 times, then STOP!
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Roll or pat out until the dough is 1/2-inch thick and cut with floured 2" biscuit cutter.
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Bake on ungreased baking sheet for 12 to 15 minutes.
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Biscuit Variations:
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Cheddar Cheese Biscuits
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To the basic recipe add:
1 teaspoon freshly ground black pepper
1/2 teaspoon baking soda
1-1/4 cups grated extra-sharp cheddar
1 egg, beaten
A little extra milk if needed
Poppy seeds to sprinkle on top
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Lemon and Herb
Biscuits
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To the basic recipe add:
Zest from one lemon
3 tablespoons of minced herbs such as chives and/or chive blossoms, lemon thyme, thyme, rosemary, lavender
1 teaspoon lemon juice
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Parmesan and Black Pepper Biscuits
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To the basic recipe add:
2 teaspoons fresh black pepper
1/2 teaspoon baking soda
1 cup grated Parmesan cheese
1 egg, beaten
A little extra milk if needed
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Roquefort and Walnut Biscuits
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To the basic recipe add:
¼ lb Roquefort, crumbled in to small pieces
½ cup walnuts (or pecans), finely chopped
1/8 teaspoon cayenne
1 pinch paprika
1 egg yolk
2 tablespoons heavy cream
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Scone Variations:
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Scones
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To the basic recipe add:
3/8 cup sugar
½ cup raisins
1 egg
To the basic recipe replace:
the shortening with 6 Tablespoons cold butter
the milk with
¾ cup half and half
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You can replace the raisins with chopped crystallized ginger, chopped almonds, walnuts or pecans;
or any dried fruit such as blueberries, cherries, craisins, apricots. I wouldn’t recommend fresh fruit in this instance.
My favorite combinations are Apricot and Almond, Dried Cherries and Walnuts, Crystallized Ginger and Apricot,
Ginger and Lemon. (Use the zest of a whole lemon and replace an equal amount of half and half with the juice of two
lemons.)
Enjoy!
Capt.
Jon Finger and Anne Mahle
136 Holmes Street
Rockland ME 04841
1-800-869-0604
(207) 594-1875
(207) 594-4921 (fax)
info@MaineWindjammer.com
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