Drop Biscuits

 

Drop Biscuits from Erin Jeanne McDowell

INGREDIENTS

360 g / 3 cups all purpose flour

39 g / 3 tablespoons brown sugar

15 g / 1 tablespoon baking powder

3 g / ¾ teaspoon fine sea salt

113 g / 8 tablespoons cold unsalted butter, cut into ½ inch / 1 cm cubes

226 g / 1 cup buttermilk

56 g / 1 large egg

egg wash, as needed for finishing (see Note)

METHOD

1. Preheat the oven to 375°F / 190°C with the racks in the upper and lower thirds. Line two baking sheets with parchment paper.

2. In the bowl of a food processor, pulse the flour, brown sugar, baking powder, and salt to combine. Add the butter, breaking up the cubes as you add them to the bowl. Pulse until the butter is almost fully blended into the flour; the mixture should resemble a coarse meal.

3. In a liquid measuring cup, whisk the buttermilk and egg to combine. Add to the food processor and pulse until a sticky dough forms.

4. Using a heaping ¼ cup / #16 scoop (see Note), scoop the batter onto the prepared baking sheets, staggering the rows and leaving at least 2 inch / 5 cm between the biscuits. If desired, egg-wash the biscuits.

5. Bake until the biscuits start to show some browning, 25-28 minutes. When you gently press a biscuit in the center, it should spring back slightly.

6. Cool for at least 10 minutes before serving warm, or cool completely and serve at room temperature.

Texas Sheet Cake - America's Test Kitchen

 Tastes better than Aunt June's!

Cake:

• 2 cups all-purpose flour = ~240 grams

• 2 cups sugar = ~400 grams

• 1/2 teaspoon baking soda = ~2.5 grams

• 1/2 teaspoon salt = ~3 grams

• 2 large eggs plus 2 yolks = ~135 grams

• 2 teaspoons vanilla extract = ~8 grams

• 1/4 cup sour cream = ~60 grams

• 8 ounces semisweet chocolate, chopped = ~226 grams

• 4 tablespoons unsalted butter = ~56 grams

• 3/4 cup vegetable oil = ~180 grams

• 3/4 cup water = ~180 grams

• 1/2 cup Dutch-processed cocoa powder = ~50 grams

Chocolate Icing:

• 8 tablespoons (1 stick) unsalted butter = ~113 grams

• 1/2 cup heavy cream = ~120 grams

• 1/2 cup Dutch-processed cocoa powder = ~50 grams

• 1 tablespoon light corn syrup = ~20 grams

• 3 cups confectioners' sugar = ~360 grams

• 1 tablespoon vanilla extract = ~12 grams

• 1 cup toasted pecans, chopped = ~100 grams

INSTRUCTIONS

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.

2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.