Could 2014 Be The Year Of The Biscuit?
Now that the storm of specialty cupcake shops has subsided, Americans are looking toward a more unassuming baked good to get their doughy fix. Enter the biscuit. With biscuit shops emerging all over the U.S., 2014 is certainly shaping up to be the year of the biscuit. Cities such as New York, Chicago, Portland, and Jacksonville are all home to specialty shops dedicated to the rich, buttery southern comfort food, and leading restaurant consultants see the biscuit as the hot new baking trend for the new year.
Andrew Freeman & Co, a group of restaurant and hospitality consultants based in San Francisco, singled out the biscuit in their 2014 Food Trends Index as a the successor of the croissant and pretzel bun. It isn’t difficult to understand why. The simple preparation makes for a delicious medium that can be sweetened with jams and jellies or made savory with gravy and cooked meat. The overall versatility and flavor of the biscuit make it a staple for beginning pastry chefs.
To make your own biscuits, sift together 2 cups of flour, 1 tablespoon of baking powder and a 1/2 teaspoon of salt. Mix in 1/2 cup of shortening and then add 3/4 cup of milk. Turn out the dough and knead it a bit until it’s no longer sticky. Then cut into circles or drop onto a baking sheet and bake at 450 degrees F for 10 minutes. When finished, top off your biscuits with whatever kind of creative filling you can imagine.
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