Voice of Liberty
Earning My Ears
- Joined
- Jun 29, 2001
Hey All!!!
Thank you, thank you, thank you to Piratesmate for the e-mail addy for the AKL culinary staff! I finally received a response last week and got the recipe for the biscuits they serve at The Mara. (I think I must have thrown them a curve ball at AKL with that request!
)
The recipe they sent to me was scaled down, but they still suggested that adjustments might need to be made to duplicate the flavor and texture of their original biscuit. (I found that I needed a little more liquid to get the dough to the right consistency for me) I made them a couple of days ago, and I even scaled down the "scaled down" version. They turned out great and taste like the ones I remembered. Keep in mind that my "scaled down" version still made 20 biscuits!!(which means the Original Version probably yields 45-50 biscuits!!) I will post both the actual recipe sent to me by the culinary staff and my "scaled down/adjusted" version. Hope you all will enjoy them as much as I have!! I love these boards!
Here's the Original Version e-mailed to me:
BISCUIT
(MARA)
Ingredients:
1 pound 13 ounces All-Purpose Flour
1 ½ ounces Baking Powder
8 ounces Sugar
¾ ounce Salt
1 ½ Lemon Zest
8 ounces Butter
3 ½ ounces Buttermilk
12 ounces Heavy Cream
Method:
Mix dry ingredients together in a bowl with a paddle.
Add butter until mixture resembles cornmeal.
Add liquid ingredients.
Remove dough from bowl and place on a floured surface.
With a rolling pin, roll dough about ½ inch thick.
With a small round cutter, cut 1-½ inch rounds.
Place on sheet pan and brush with egg wash.
Bake at 375o oven for 10 minutes.
------------------------------------------------------------------------
Here is my "adjusted" version:
Mara Biscuits
4 cups All Purpose Flour
2 Tbsp. baking powder
2/3 cup Sugar
2 tsp. salt
1/2 cup (1 stick) plus 1 Tbsp. butter
Zest from 1 lemon, grated
1/4 cup buttermilk
3/4 to 1 cup heavy whipping cream
Mix together dry ingredients. Cut in butter until mixture resembles cornmeal. Add liquid ingredients and lemon zest. Mix well. Remove from bowl and roll to 1/2" thickness on floured surface. Cut into rounds with a biscuit cutter. Place on sheet pan and brush with egg wash. Bake at 375 degrees for 10-12 minutes. Yield: 20 biscuits
Liberty
Thank you, thank you, thank you to Piratesmate for the e-mail addy for the AKL culinary staff! I finally received a response last week and got the recipe for the biscuits they serve at The Mara. (I think I must have thrown them a curve ball at AKL with that request!
) The recipe they sent to me was scaled down, but they still suggested that adjustments might need to be made to duplicate the flavor and texture of their original biscuit. (I found that I needed a little more liquid to get the dough to the right consistency for me) I made them a couple of days ago, and I even scaled down the "scaled down" version. They turned out great and taste like the ones I remembered. Keep in mind that my "scaled down" version still made 20 biscuits!!(which means the Original Version probably yields 45-50 biscuits!!) I will post both the actual recipe sent to me by the culinary staff and my "scaled down/adjusted" version. Hope you all will enjoy them as much as I have!! I love these boards!
Here's the Original Version e-mailed to me:
BISCUIT
(MARA)
Ingredients:
1 pound 13 ounces All-Purpose Flour
1 ½ ounces Baking Powder
8 ounces Sugar
¾ ounce Salt
1 ½ Lemon Zest
8 ounces Butter
3 ½ ounces Buttermilk
12 ounces Heavy Cream
Method:
Mix dry ingredients together in a bowl with a paddle.
Add butter until mixture resembles cornmeal.
Add liquid ingredients.
Remove dough from bowl and place on a floured surface.
With a rolling pin, roll dough about ½ inch thick.
With a small round cutter, cut 1-½ inch rounds.
Place on sheet pan and brush with egg wash.
Bake at 375o oven for 10 minutes.
------------------------------------------------------------------------
Here is my "adjusted" version:
Mara Biscuits
4 cups All Purpose Flour
2 Tbsp. baking powder
2/3 cup Sugar
2 tsp. salt
1/2 cup (1 stick) plus 1 Tbsp. butter
Zest from 1 lemon, grated
1/4 cup buttermilk
3/4 to 1 cup heavy whipping cream
Mix together dry ingredients. Cut in butter until mixture resembles cornmeal. Add liquid ingredients and lemon zest. Mix well. Remove from bowl and roll to 1/2" thickness on floured surface. Cut into rounds with a biscuit cutter. Place on sheet pan and brush with egg wash. Bake at 375 degrees for 10-12 minutes. Yield: 20 biscuits
Liberty
