This is no secret. I also love biscuits.
But the secret here, is that I can't bake them. Not at all.
Like, desperately wish I could but they always come out flat, overcooked, too soft, can't bake them..
I have to admit. I gave up attempting biscuits a long time ago, and focused more on cakes and brownies!
I'm definitely a creature of habit.
Until.. Until I discovered these..
Miss Penny that's MY biscuit.. Back off.
Ohhh the 36 hour biscuit.
It sounds like a long time. And I agree, the wait is a killer, but oh so worth it.. Because after you get the most amazing, moist, crunchy biscuit.. That even I can master!
Describing them on paper is pointless. Just bake them. Take the time to let them rest. Trust me.
The 36 Hour Biscuit.
2 cups (minus 2 tablespoons) Cake Flour
1 2/3 cups Bread Flour
1 1/4 teaspoon Baking Soda (bi carb)
1 1/2 teaspoon Baking Powder
1 1/2 teaspoon Kosher Salt (I used Maldon, no biggie)
1 1/4 cups Butter (unsalted) (283.5gm)
1 1/4 cups Light Brown Sugar
1 cup (plus 2 tablespoons) Caster Sugar
2 Free Range Eggs (never buy caged!)
2 teaspoons Vanilla Extract
600gms dark chocolate chips (the better the quality, the yummier the biscuit)
- Combine the flours, baking soda and powder plus salt into a big bowl. Mix together and move aside.
- Set your mix master with the paddle attachment, cream butter and both sugars until light, fluffy and pretty.
- Add eggs one at a time, mix well.
- Mix in Vanilla.
- (Remember to keep scraping down the sides of the bowl, (and not with your fingers!!!)
- Reduce the mixer speed to low!! Then add your flour mix slowly!! Unless you want a flour explosion.
- Add the chocolate chips, and mix together carefully. Not for too long, just enough to combine evenly.
- Transfer mixture over to your glad wrap, and refrigerate for a minimum of 24 hours, maximum of 42 hours. By my experience.
- I keep the dough in the fridge for 36 hours. This is the recommended about of time by Kate.
- After your chosen chilling time, preheat the oven to 180 degrees. Use the preheating time to allow your biscuit dough to soften slightly before cooking.
- Use baking paper on a non stick tray, and scoop on fairly large sized balls of dough. Larger sized dough balls make better biscuits, small dough balls make crunchy biscuits. We want gooey inside crunchy outside!
- Use an ice cream scoop for even sized biccies!
- Sprinkle balls of dough lightly with sea salt.
- Bake for about 15 - 20 minutes (depending on your oven) until soft but golden brown.
- Once baked leave on the tray for 10 minutes to cool (and so you don't break them when you transfer them to the cooling rack!)
- Then transfer over and allow to cool. Oh the goodness. The goodness!
Enjoy!!! Worth the wait huh..??!
ps, Because every oven is different, I always put a small tray of water on the bottom shelf because my oven likes to burn things.
This means I add an extra two minutes or so to baking time..
The whole cake flour vs plain flour debate. The cake flour and bread flour mixture is used as it's lighter. Therefore producing lighter biscuits.
I have baked this recipe so many times now, that I have more bags than I'd like to admit, full of cookie dough frozen in my freezer! I generally bake half a mixture, and freeze the other half.. These are so worth the effort and ingredients. They are way too good not to be shared!
Xx
