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Norsk: (English below)
"Biscuits" er amerikanernes versjon av det vi i Europa vil kalle scones. Deilige rundstykker bakt med bakepulver eller natron noe som gjør at du ikke må vente på at de skal ese. Herlig!! Helt fantastisk godt med smør og ost (meg og osten min igjen...) eller syltetøy, eller sjokoladepålegg, eller ved siden av suppe eller gryter eller hva som helst annet du måtte ønske....Etter det jeg forstår er de veldig mye brukt i sørstatene i USA (men sikkert over resten av kontinentet også). Uansett - jeg anbefaler på det varmeste å prøve ut disse! Lagde de mens middagen klargjorde seg i ovnen og NAM!. De er utrolig raske å lage, ferske rundstykker på mindre enn en halvtime. Prøv de til frokost, lunch eller middagstilbehør! Men du - de er absolutt best lunkne fra ovnen. Men når det ikke tar lengre tid å lage og også med ingredienser du som regel har i skapet, ja da kan man nesten slenge de sammen hver eneste dag! Helt etter min smak er de iallefall!!
English:
"Biscuits" are the American version of what we in Europe call scones. Lovely breadrolls baked with bakingpowder or baking soda, hence you don't need to wait for them to rise! Excellent!! Absolutely delicious with butter and cheese (me and my cheese again....) or jam or chocolate spread, or with soups or stews or whatever else you wish....From what I understand this bread is widely used in the southern states of the USA (but surely elsewhere on the continent as well). Anyway - I highly recommend trying out these ones! I made them while the dinner was getting ready in the oven and YUM! Incredibly quick to make, fresh breadrolls within half an hour. Try them for breakfast, lunch or as a side to your dinner! But remember, they are absolutely best fresh from the oven. But since it doesn't take longer to make them and also include ingredients you usually have in the house, then they are easy to bake every day! (P.S. I feel that I might be on thin ice here now, and apologize if I say something not completely correct. I understand they should be made with buttermilk. Well, I didn't have that so I used fermented milk instead, but that is more or less the same thing right?) They turned out just to my liking anyway!
INGREDIENSER (ca. 12 stk.) / INGREDIENTS (makes app. 12)
250 g mel / 250 g plain flour (8.8 oz)
1 ss bakepulver / 1 tbsp bakingpowder
1 ts sukker / 1 tsp sugar
1 ts salt / 1 tsp salt
110 g smør, romtemperert / 110 g butter, at room temp. (3.9 oz)
1,8 dl kulturmelk / kefir / 180 ml fermented milk (or buttermilk) (3/4 cup)
FREMGANGSMÅTE / METHOD
Norsk: (English below)
Bland mel, bakepulver, sukker og salt i en bakebolle. Tilsett smør og kjør med en elektrisk mikser eller food processor til blandingen får en smulete konsistens. (Eller bruk evt. fingrene). Hell i kefiren og bland godt til du får en deig som er litt løs og klissete. Ha mel på bakebordet, ta ut deigen fra bakebollen og elt godt slik at du får blandet i litt mer mel til du har en god deig som ikke klistrer. Form deigen til en ball som du trykker litt ned. Finn et kjevle og slå deigen litt med denne, brett over, slå litt igjen, brett igjen, slå osv. et par minutter. (Flott öppskrift til å få ut litt frustrasjon også!!! ) Når du har slått fra deg kjevles deigen ut til et rektangel, ca. 6 mm tykk. Brett over en gang fra langsiden, finn frem et glass ca. 6-6,5 cm i diamenter og stikk ut rundinger. Legg de over på et bakepapirkledd stekebrett, ganske tett sammen, og stek ved 230 grader Celcius i ca. 12-15 minutter til de er gylne på toppen. Server straks (eller iallefall så fort som mulig!)
English:
Mix flour, baking powder, sugar and salt in a bowl. Add butter and blitz with an electric mixer or food processor until you have a crumbly consistency. (Or use your fingers). Add the fermented milk / buttermilk and mix well until you have a quite loose and sticky dough. Put some flour on a baking surface and knead the dough well so that you are adding some more flour giving you a dough that is good to work with and not sticky anymore. Form into a ball, press it down a little, find a rolling pin and beat it a little with this, fold the dough over once, beat a little more, fold again, beat etc. for a couple of minutes. (Great recipe for letting out a bit of frustration as well!!!) When you feel that you're done beating, roll the dough out with the rolling pin to a rectangular shape, approx. 6 mm (1/4") thick. Fold the dough over once from the long side and stick out rings using a biscut cutter or a glass approx. 6-6,5 cm (2 1/2") in diameter. Put the biscuits on a lined baking tray and bake at 230 degrees Celcius (450 degrees Fahrenheit) for 12-15 minutes until golden. Serve immediately (or at least as soon as possible!)
ELSKER DISSE! / LOVE THESE!
Ide til oppskrift fra kokeboken "The Homesick Texan" med noen personlige justeringer.
Idea for recipe is adapted from the cookbook "The Homesick Texan" with some personal changes.
With Homemade Chocolate & Hazelnut Spread. Recipe HERE
Hi hi Kakemilla,
SvarSlettI happened to stumble upon your blog while researching for a good hveteboller recipe. I fell in love with the sweet cardamon scented bun during my stay in Oslo, hence the hunt for a good recipe.
While you are on the subject of biscuit, I thought I should put in my two cents on it.
You are absolutely correct when referring to biscuit as mainly a Southern staple. We hardly eat them here, up in the New England area (East Coast of the US). Our preferred breakfast of choice is mainly pancakes, waffles, bagel with cream cheese, eggs, and bacon, of course. While for lunch, we used a lot of what we termed as sub-rolls, for our hot and cold sandwiches, rye, and white or whole wheat bread as we called it.
Buttermilk is normally used for biscuit while soured milk is a fine substitute. One of my best friend is from the South and her mum had taught me how to make a good biscuit some years ago. We normally use shortening over butter as the fat in biscuit, the earlier will give your biscuit a flakier texture. Also, I will not recommend to handle the dough too much as it will result in a tough biscuit. The method I was taught is to use a pastry cutter or two knives to cut the fat (at room temperature) into the flour mix. Once it resembles coarse breadcrumbs, go ahead and add in the liquid. Bring the dough together with a spatula and scrape the entire content onto a heavily floured work surface. From there, I was advised to just fold the dough into itself not more than 5 times. Cut the dough with a pastry cutter, placed it on a baking sheet. Brush with melted butter and bake at 450F for 10 to 12 mins. If you prefer, you can brush some melted butter all over the biscuit after they are done baking.
A good biscuit, as Ma Mae (my friend's Southern mother) puts it, is one that stand taller than a lamp post. Also, they prefer to serve biscuit with sausage gravy for breakfast while others will have it with butter and jelly (jam).
Hope the piece of info helps.
Hadet bra!
Reeze
Hi Reeze!
SvarSlettSorry for the delay in replying to your comment! Thank you SO much for your lovely feedback! I really do appreciate it and I will definetely try out your tips next time I make these!
So, how did you like Norway then? Great place, eh? And yes, hveteboller is absolutely delicious! Hope you found a good recipe and I hope you would like to try out one of my recipes under the labels Cakes with yeast or Norwegian. There you will find more traditional Norwegian cakes and food. I'd love to hear from you again!
Kind regards, Camilla
Norway is lovely. Can't wait for my next trip to Oslo. I have plans to emulate one of your Norwegian bread recipe, will keep you posted on the results. I have to say, after trying a number of Hveteboller recipes, I think I have found the one I like most.
SvarSlettHappy Baking,
Reeze
Hi again Reeze!
SvarSlettGlad to hear that! Love it when I find a great recipe that works as well. Better sticking to it then! You have a great page and blog by the way! :)Kind regards, Camilla :-)