Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! I love biscuits so I was excited to get started on this challenge. I was shocked by how fast, easy, and versatile this recipe turned out to be!
I first made the original biscuits which were wonderful with butter or jam. Then I made a sweet version which I topped with Devonshire cream and jam. I went one step farther and used the sweet biscuits to make individual berry shortcakes which were amazing. They were stuffed with real whipped cream, blueberries, and strawberries. It is such a quick and easy dessert to make for unexpected company. I'll be making those again soon!
The last version I tried was a cheddar chive biscuit. I took them into my school for a soup luncheon and they were gone before I even got to the luncheon! Talk about a winning recipe. I am so glad that Audax gave us this recipe to try. I have several other versions of this biscuit that I can't wait to make!
Basic Biscuits (scones) (recipe from Audax Artifex)
1 c. flour
2 t. fresh baking powder
¼ t. salt
2 T. frozen butter, grated
½ c. cold milk
1. Preheat the oven to 475 degrees.
2. In a mixing bowl combine the flour, baking powder, and salt. Rub in the frozen grated butter using your fingers until it resembles coarse bread crumbs.
3. Add in the milk and mix until it just forms a sticky dough.
4. Turn the dough onto a lightly floured cutting board. Gently knead the dough 4 or 5 times or until it is smooth. To get more layers knead the dough, fold it, then turn it 3 or 4 times.
5. Pat the dough into a 6 x 6 square that is approximately ¾ inch thick.
6. Use a 2 inch biscuit cutter and stamp out 6 biscuits. Gently reform the scraps of dough and cut out 2 more biscuits.
7. Place the biscuit rounds on a baking sheet. Bake for 8-10 minutes or until they have risen and are lightly browned. Remove from the oven and cool on a wire rack.
8. Serve warm with butter and jam.
Cheddar Chive Biscuits
2 c. flour
1 T. fresh baking powder
½ t. salt
4 T. frozen butter, grated
1 c. cold milk
¼ c. shredded cheddar cheese
2 T. fresh chives, chopped
1. Preheat the oven to 475 degrees.
2. In a mixing bowl combine the flour, baking powder, and salt. Rub in the frozen grated butter using your fingers until it resembles coarse bread crumbs.
3. Add in the milk and mix until it just forms a sticky dough.
4. Gently mix in the cheese and chives taking care not to over mix.
5. Turn the dough onto a lightly floured cutting board. Gently knead the dough 4 or 5 times or until it is smooth. To get more layers knead the dough, fold it, then turn it 3 or 4 times.
6. Pat the dough into a 10 x 10 square that is approximately ¾ inch thick.
7. Use a 2 inch biscuit cutter and stamp out 10 biscuits. Gently reform the scraps of dough and cut out 4 more biscuits.
8. Place the biscuit rounds on a baking sheet. Bake for 8-10 minutes or until they have risen and are lightly browned. Remove from the oven and cool on a wire rack.
9. Serve warm with butter or plain.
Dessert Biscuits and Individual Berry Shortcakes
2 c. flour
1 T. fresh baking powder
¼ t. salt
2 T. sugar
2 T. frozen butter, grated
½ c. cold milk
For the shortcakes:
1 c. sliced strawberries
1 c. blueberries
1 c. heavy cream
1 t. vanilla
2 T. powdered sugar
1. Preheat the oven to 475 degrees.
2. In a mixing bowl combine the flour, baking powder, salt, and sugar. Rub in the frozen grated butter using your fingers until it resembles coarse bread crumbs.
3. Add in the milk and mix until it just forms a sticky dough.
4. Turn the dough onto a lightly floured cutting board. Gently knead the dough 4 or 5 times or until it is smooth. To get more layers knead the dough, fold it, then turn it 3 or 4 times.
5. Pat the dough into a 10 x 10 square that is approximately ¾ inch thick.
6. Use a 2 inch biscuit cutter and stamp out 10 biscuits. Gently reform the scraps of dough and cut out 4 more biscuits.
7. Place the biscuit rounds on a baking sheet. Bake for 8-10 minutes or until they have risen and are lightly browned. Remove from the oven and cool on a wire rack.
8. While the biscuits are cooling put the heavy cream in a large mixing bowl.
9. With a mixer on medium speed beat the whipping cream until it thickens, about 3 minutes. Add in the vanilla and sugar and beat on high for one minute.
10. Cut the biscuits in half. Place a spoonful of whipped cream on the bottom biscuit and layer with strawberries and blueberries. Top with the other half of the biscuit. Place a dollop of whipped cream on the biscuit then top with a strawberry or blueberry. Serve immediately.
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1 T. cornstarch
1 t. pepper
2. Add in the tomatoes, jalapenos, red pepper, oregano, salt, pepper, oregano, and black beans. Bring to a boil and reduce the heat. Simmer for 20 minutes.
1 t. ground fennel
5. Alternately add the flour mixture and then the milk to the butter and sugar mixture. Mix until fully incorporated. Fold in the cranberries.
2. After 8 hours, use two forks and shred the pork meat in the crock-pot. 
1 c. shredded Mexican blend cheese
3. Preheat the oven to 375 degrees. Heat the remaining olive oil in a large skillet over medium high heat. Remove the chicken from the marinade and sprinkle with salt and pepper. 
5. In the same skillet add the mushrooms. Saute for 5-7 minutes or until the liquid is gone. Spoon the mushrooms on top of the chicken. Put the chicken in the oven.
I liked that the tofu is cooked in a skillet sprayed only with cooking spray. The tofu triangles turned a golden brown and were nice and crispy. The sauce smelled amazing and when it was poured over top of the tofu it made a nice glaze over it. The tofu is spicy, flavorful, and crisp with hints of lime, garlic, and soy sauce. I served it over lime scented jasmine rice with sauteed sesame garlic spinach. 
1 T. sesame oil
3. Slice the tofu into 5 slices. Cut each rectangle in half then each square into two triangles. Spray a skillet with cooking spray and cook the tofu for 10 minutes on each side or until it is golden brown.
Things to Cook:
Things to Can:
-Apple donuts Apple Cider Donuts 10/22/11-Complete!
After looking over the recipe I noticed that ground turkey is used instead of beef and lots of vegetables are added in. This recipe also calls for beef broth which I've never put in chili before. The turkey chili ended up being thick and flavorful. I loved the addition of all the vegetables.
1 (5 oz) can chopped green chile peppers 
1. In a large stock pot cook the turkey over medium high heat, stirring occasionally. Season with taco seasoning mix, coriander, oregano, hot sauce, and tomato paste. Mix well and continue cooking until turkey is well browned. 
3. While the chili is cooking, heat the olive oil in a large skillet over medium-high heat. Cook onion, green bell pepper, and red bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili in the stock pot, and continue cooking at a very low simmer. 
Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! I love biscuits so I was excited to get started on this challenge. I was shocked by how fast, easy, and versatile this recipe turned out to be!
1. Preheat the oven to 475 degrees.
7. Place the biscuit rounds on a baking sheet. Bake for 8-10 minutes or until they have risen and are lightly browned. Remove from the oven and cool on a wire rack.
2 T. fresh chives, chopped
4. Gently mix in the cheese and chives taking care not to over mix.
3. Add in the milk and mix until it just forms a sticky dough.
8. While the biscuits are cooling put the heavy cream in a large mixing bowl. 
1. Heat the oil over medium heat in a skillet. Add the onions and brown sugar and saute for 15 minutes or until they begin to caramelize.
1. In a large mixing bowl combine the flour, sugar, yeast, and salt. Set aside.
5. Place the dough in a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Allow to double for 1-2 hours.
7. Deflate the risen dough and add 1-2 tablespoons of four into the dough. Use a rolling pin and roll the dough into a 12 inch by 20 inch rectangle. Use a pastry brush and brush the dough with the melted butter. Sprinkle with all of the cinnamon and sugar mixture.
9. Preheat the oven to 350 degrees. Bake the bread for 30-35 minutes or until the top is golden brown. Remove from oven and cool for 15-20 minutes on a wire rack. run a knife around the edges of the pan to looses bread then invert the bread on a clean cutting board. Flip the bread right side up onto a place and serve warm.
