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Saturday, 14 July 2012

POPPYSEED BISCUITS on HORNBY ISLAND


We took our first free trip as BC Seniors on BC Ferries Queen of Alberni from Tsawwassen to Duke Point, Nanaimo to visit Kathy at her family’s ocean front cabin:  

books,
sunburned arms and noses,
eagles,
river otters,
tall, refreshing Tom Collins drinks,
wonderful.


Bryan and I were in charge of cooking for one day.   For breakfast we served: 
                Poppyseed biscuits: my own recipe
                Scrambled eggs
                Bacon

POPPYSEED BISCUITS

                ½ cup poppyseeds
                1 cup milk

                2 cups flour
                2 ½ tsp baking powder
                ¼ tsp salt
                1/2 cup soft butter
                 
  1. Cover poppyseeds with milk for at least 10 minutes.   (I soaked them 4 hours.)
  2. Preheat oven to 425 degrees.
  3. Grease a baking sheet.
  4. Mix flour, baking powder, and salt in food processor.
  5. Add butter and process to fine crumbs.
  6. Turn flour mixture into a mixing bowl.
  7. Stir milk into flour, stirring only long enough to combineIf dough is too stiff to take up all the flour, add 1 to 2 tbsp more milk. 
(The secret to tender biscuits is minimum handling.)
  1. Drop about 6 to 8 large spoonfuls onto baking sheet.
  2. Bake for 14-15 minutes.
                                               
 * These biscuits are nicely browned on the bottom.  For a browner top, adjust oven heat to 450 if necessary.