Savory Baking – Cookbook Giveaway
November 7, 2022 by JennyEnter our US/UK/CA giveaway Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between by Erin Jeanne McDowell. Please be sure to check our Calendar for Erin Jeanne’s events.
Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between by Erin Jeanne McDowell offers a collection of savory bakes from French onion muffins to perfect crepes. Along with the base recipes are variations, Erin’s helpful tips to boost flavor (roasting garlic, crispy onions etc) as well as tutorials in understanding yeast, rise times and more including step-by-step technique photos that will have you creating dishes that will have your family and friends clamoring for more. Also included are the author’s favorite soup and salad recipes – you need something to dip those French onion muffins in (or maybe that is gilding the muffin?) or a salad to balance out a mushroom topped toast – this book has it all. Measurements are given in weight and volume.
Flakiest cheese biscuits
Add this recipe to your Bookshelf (click the blue +Bookshelf button)
Makes 12 biscuits
Difficulty Medium
These were inspired by Hungarian pogácsa—a yeast-raised dough that goes through a quick lamination to create light, flaky layers. The tenderness is similar to that of an American-style buttermilk biscuit, with a lovely crisp exterior and a beautiful lightly yeasty, very cheesy flavor.
- 600 g / 5 cups all-purpose flour
- 9 g / 1 tablespoon instant dry yeast
- 12 g / 1 tablespoon granulated sugar (optional)
- 3 g / 3/4 teaspoon fine sea salt
- 282 g / 10 ounces unsalted butter: 56 g / 2 ounces / 4 tablespoons cold butter, cut into 1/2-inch/ 1 cm cubes, and 226 g / 8 ounces butter at room temperature)
- 454 g / 2 cups sour cream, plus more as needed
- 200 g / 2 packed cups shredded cheese, such as cheddar, Gruyère, or Gouda
- Egg Wash for finishing
- In a large bowl, whisk the flour, yeast, and salt to combine. Add 56 g / 2 ounces / 4 tablespoons of the butter and use your hands to break up the cubes, tossing until well coated with flour. Use your hands or a pastry cutter to cut the butter into the flour until it’s fully incorporated and the mixture looks like coarse meal. Make a well in the center of the flour and add the sour cream. Mix with your hands or a spatula until the dough comes together; it will look craggy, not smooth. If the dough appears dry, add cool water 15 g / 1 tablespoon at a time until it comes together.
- Turn the dough out, wrap in plastic wrap, and refrigerate for at least 30 minutes (and up to overnight).
- On a lightly floured surface, roll out the dough to a rectangle about 10 x 12 inches/ 25 x 30 cm and 1/2 inch/1 cm thick. Brush away excess flour with a pastry brush. Dot the remaining 226 g / 1/2 pound butter over the surface of the dough and gently spread into an even layer. Fold the dough into quarters.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- On a lightly floured surface, roll out the dough again to a rectangle about 10 x 12 inches/ 25 x 30 cm and 1/2 inch/1 cm thick. Sprinkle about one third of the cheese over the and fold the dough into quarters. Wrap and refrigerate for 30 minutes to relax the dough.
- Repeat this process twice more, using the remaining cheese. Refrigerate the dough for at least 1 hour (and up to overnight.
- When ready to bake the biscuits, preheat the oven to 375°F/190°C with a rack in the center. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to a rectangle about 9 x 10 inches/23 to 25 cm and 3/4 inch/2 cm thick. Use a 3-inch /8 cm round cutter to cut out biscuits and transfer them to the prepared baking sheet, leaving at least 2 inches /5 cm between them and staggering the rows. The dough scraps can be pressed together and rerolled 1 or 2 more times to make more biscuits.
- Egg-wash the biscuits and bake until deeply golden brown, 30 to 34 minutes. Cool for at least 10 minutes before serving warm, or cool completely and serve at room temperature.
Make Ahead and Storage
These biscuits are best within the first 24 hours after baking. Store leftovers in an airtight container at room temperature. To rewarm, use the oven method described in Warming Pastries.
Excerpted from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between © 2022 by Erin Jeanne McDowell. Photography © 2022 by Mark Weinberg. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved.
Special thanks to the publisher for providing three copies of this title in our promotion. Entry options include answering the following question in the comments section of this blog post.
Which recipe in the index would you like to try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 27th, 2023.
a Rafflecopter giveawayCategories
- All Posts (6607)
- Antipasto (1983)
- Author Articles (241)
- Book News (918)
- Cookbook Giveaways (942)
- Cookbook Lovers (247)
- Cooking Tips (97)
- Culinary News (298)
- Food Biz People (537)
- Food Online (756)
- Holidays & Celebrations (257)
- New Cookbooks (139)
- Recipes (1439)
- Shelf Life With Susie (231)
- What's New on EYB (129)
Archives
Latest Comments
- carmenv on Beatrix Bakes Another Slice Cookbook Giveaway
- marktiger69 on Sugarcane – Cookbook Giveaway
- marktiger69 on Every Last Bite Cookbook Giveaway
- marktiger69 on Second Helpings – Cookbook Giveaway
- AlyC on Second Helpings – Cookbook Giveaway
- nancytownsend on Sugarcane – Cookbook Giveaway
- nancytownsend on Every Last Bite Cookbook Giveaway
- nancytownsend on Second Helpings – Cookbook Giveaway
- lucianaS on Sugarcane – Cookbook Giveaway
- lucianaS on Every Last Bite Cookbook Giveaway