One legend dates back to the 14th century, when Luchino Visconti, Lord of Milan, rallied his troops to protect the city from a vicious brigand who'd been taunting locals. The cornmeal cookies bear two origin stories, one of which ties them to Milan's 18th-century nickname: Paneròpoli, or "milk city." Milk products abounded in the local diet and they still do – butter is the main cooking fat for dishes such as risotto and the Milanese veal cutlet. George's Day, but generally enjoyed year-round. They're practically synonymous with springtime as they're prepared in abundance for April 23, or St. Also known as pan de mej (bread of the poor), the ambery golden-hued and charmingly patchy pan meino are popular in and around Milan, as well as in other Lombard cities. We use a large ice cream scoop whether we're at the restaurant or at home.īake the biscuits for 20 to 25 minutes, or until they are golden brown and fluffy.If you're a cookie lover and you've ever been to a Lombard bakery, your eyes were likely to have been drawn to cornmeal cookies resting on a display case tray. Take care not to overmix! Scoop the dough into your pan or skillet, making sure to keep the dough scoops right next to each other on the pan. That steam adds to the airiness and lightness of your final biscuit product.Īdd the buttermilk and stir very gently to fold it in. You do want the butter to release steam as the biscuit cooks. You do not want the butter to melt or soften in your hand. We strongly recommend sifting the dry ingredients to combine them.Īdd the butter by dividing it into to small pieces, half the size the end of your little finger. In a large mixing bowl, combine both kinds of flour, the kosher salt, and the baking powder. Grease a baking sheet or cast-iron skillet (pan spray works fine). Preheat your oven to 375☏, making sure you have one of the racks in the middle of the oven. Yield: 6 large biscuits or 8-10 smaller oneĢ ½ cups all-purpose flour (we use White Lily brand)Ģ ½ cups cake flour (we use King Arthur brand)Ĩ tablespoons butter, chilled and cubed Ham and cheese biscuits by adding 1 cup of shredded Swiss cheese plus ½ cup of chopped ham.Garlic and herb biscuits by incorporating 12 cloves of roasted garlic along with ¼ cup of chopped herbs - thyme, rosemary, basic, or whatever you enjoy.Sweet potato biscuits by adding 2 cups of mashed sweet potatoes, 1 more cup of flour, and a pinch of pumpkin pie spice.♼heese biscuits by adding 2 cups of shredded sharp cheddar Once you have this classic down, here are some suggested changes: You can order it online and it’s worth the investment. White Lilly is a staple in Southern kitchens, the flour that makes biscuits there so delightfully sublime. The recipe calls for White Lilly flower if at all possible. You will, I promise, use it over and over again. Look for Biscuit Head at your local book store or order it online. And we had a weekend breakfast that could not be beat. Suzi and I made these, offering them up to ourselves hot from the oven with cold butter and bright strawberry jam. In fact, it is called the Classic Cathead Biscuitand that word, classic, is well deserved. Most of the book’s recipes deal with what to put on, in, or next to your biscuit.Īnd all those ideas assume you have their “basic” biscuit which is hardly basic at all. It’s a lovely book with just a handful of biscuit recipes per se. Earlier today I posted a review for Biscuit Head, a glorious biscuit book from the Biscuit Head restaurant founders Jason and Carolyn Roy.
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