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Cobbler Query
Wayne Boatwright wrote:
>
> On Fri 21 Oct 2005 06:27:45a, biig wrote in rec.food.cooking:
>
> >
> >
> > Wayne Boatwright wrote:
> >>
> >> On Thu 20 Oct 2005 08:04:37p, Terry Pulliam Burd wrote in
> >> rec.food.cooking:
> >>
> >> > My mother made a really great fruit cobbler and I have her recipe
> >> > around here somewhere <fists on hips, scanning recipe software, old
> >> > 3x5 cards, old journal-type recipe book> and I cannot find the d*mned
> >> > thing. I've made cobblers for years and have never really been happy
> >> > with the topping. Too dense, but I can't find a recipe that produces
> >> > the light, fluffy topping my mother made. Anyone have a good topping
> >> > recipe that is, uh, light and fluffy? (Okay, Tee, define "light and
> >> > fluffy": you can easily poke a spoon through it and it's not an inch
> >> > thick.)
> >>
> >> Terry, I often use a "cream biscuit" dough for topping a cobbler. If
> >> you've not made them, cream biscuits are unusually light and delicate.
> >> For cobbler, I would increase the sugar to 3-4 tablespoons.
> >>
> >> Obviously, the thickness of the topping is largely dependent on how
> >> thick you put the dough on before baking. If you want it thinner, I'd
> >> not exceed ~1/4 inch.
> >>
> >> 2 cups self-rising flour, plus more for dusting
> >> 1 tablespoon sugar
> >> 1 1/2 cups heavy whipping cream
> >>
> >> Preheat oven to 500 degrees F.
> >> In a medium bowl, stir together the flour, sugar, and cream until the
> >> dough forms a ball. Turn the dough out onto a surface dusted with
> >> additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding
> >> just enough flour to keep dough from sticking to your hands. Gently
> >> roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter
> >> coated with flour, cut dough into biscuits. Place on baking sheet
> >> coated with cooking spray, leaving at least 1-inch between each
> >> biscuit. Bake for 10 minutes, or until golden brown.
> >>
> >> HTH
> >>
> >> --
> >> Wayne Boatwright *¿*
> >
> > Wayne, is self rising flour like a premade biscuit mix?
> > Thanks....Sharon
> >
>
> No, the biscuit mix also contains shortening or oil in addition to the
> flour and leavening. Self-rising flour contains only flour, leavening, and
> salt.
>
> You can make your own... To make 1 cup of self-rising flour, take 1 cup
> all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon
> salt.
Thanks Wayne....Sharon
>
> --
> Wayne Boatwright *¿*
> _____________________________
>
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>
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