OK. I got home from kickboxing at 8. I started sauteing two large spoonfuls of pre-minced garlic (I know…) in olive oil in a small saucepan. I threw in the frozen contents of two tupperwares: chickpeas and whole canned tomatoes. I put a lid on it. I showered.
When I came back, everything was bubbling and thawed and warm. I stirred and then began making biscuits.
I made self-rising flour by combining all-purpose flour, baking powder, and salt. I added more salt as per the biscuit recipe. I created a well in the center and poured in about 3/4 c of previously frozen plain yogurt. (Basically the entire point of these biscuits was to use the yogurt, which I bought a while ago by accident.) I stirred and determined there was not enough yogurt. Unfortunately I didn’t have any more—well, I did, but I smelled it and then put it in the garbage—so I added some leftover cream of borderline still-tastiness. I did the whole stirring thing. Dumped it out onto my clean, floured counter. Sprinkled a bit more flour on top. Folded, kneaded, patted into a 1/2-inch-thick circle. Cut out biscuits using the kickass beer mugs I got from my grandpa.
iPhoto sort of surrealized this photo. I really like it. It didn’t look like that in real life.
The chickpeas were still simmering in the tomatoes. (They were very liquidy, in case it just sounded like there were some tomatoes and chickpeas sitting in a pot together.)
I put the biscuits onto a buttered cookie sheet—oh, I forgot, this was the best part. In order to melt the butter onto the cookie sheet, I put some lumps of cold butter on the cookie sheet, then put the cookie sheet on top of the simmering chickpeas. The butter melted and I swished it around with the back of a spoon. I was very pleased.
Anyway, long story short, the biscuits went into the oven, I tasted and revised the chickpeas (salt + pepper + just a few red pepper flakes), and I ate, like fourteen minutes later.
EVERYTHING WAS REALLY GOOD. IT WAS A FOOD MIRACLE. And on a kickboxing night, no less.
No recipe for the chickpeas—just do whatever you want. I think it was so good because I simmered it for about half an hour.
From Southern Biscuits, recipe courtesy of Serious Eats
2 c self-rising flour (or 2 c AP flour + 1 tbsp baking powder + 1/2 tsp salt)
1 tsp salt (or less if you make your own self-rising flour; my biscuits are rather salty)
3/4–1 c plain yogurt
Preheat the oven to 450•. I know how to make a bullet point, but not a degree symbol. ° Ooh sweet.
Whisk together the flour and salt. Create a well in the center and pour in 3/4 c of yogurt. Mix briskly (don’t overmix like I did! It toughens your biscuits) until the dough is pulling away from the sides of the bowl. Add a bit more yogurt if there is leftover flour on the bottom (I added the cream at this point—there was really no cohesive dough.)
Pour onto a lightly floured surface. Flour the surface of the dough. Fold the dough in half and pat into a circle, about half an inch thick. Repeat once or twice more.
Use a biscuit cutter or cup/mug to cut out biscuit rounds. It’s best to make as many as possible out of the original dough circle; re-rolling will toughen the biscuits.
Put on a buttered cookie sheet (for biscuits with a crisper exterior; for a soft exterior, use a cake pan and crowd the biscuits together). Bake at 450° for 10-14 minutes on the top rack, turning the pan around midway through baking.
Also, brief note: These aren’t really like butter biscuits—they’re still flaky but sort of in a different way. I think generally I like butter biscuits better, but they are a giant pain in the ass to make because the involve that whole cutting the butter into the dough thing, which is my least favorite cooking thing of all time.