I don’t think I would ever really call myself a baker.
Baking requires attention to detail, and if you know me, you know that detail oriented I am not. Big picture people.
But I do love my cookies, and cakes, and biscuits, and scones, all which require some level of baking. So when we were gifted a copy of Jill Snider’s cookbook 175 Best Small-Batch Baking Recipes, I figured it was high time to put my baking skills to work and test out this cookbook for you all. That’s dedication right there.
Contents
In her cookbook, Jill starts off with sections about the equipment, baking ingredients, and tips and techniques for baking success. All very useful information for any baking skill level. The cookbook is then broken down into the following sections:
- Cookies
- Bars and Squares
- Quick Breads
- Cakes
- Mini Pies and Tarts
- Spoonable Desserts
- Gluten Free Desserts
So basically, she’s got every dessert and baked good imaginable covered in this cookbook.
Recipes
You know when you’re craving a cookie, but really don’t want to make 3 dozen? The great thing about this book is all the recipes are scaled down – hence the title “small-batch.” Most cookie and bar recipes make about 8-12 and the muffins, tarts, quick breads serve about 4-8. The recipes are easy to follow, use readily available ingredients, and are pretty darn delicious sounding: Chocolate caramel shortbread, rocky road chocolate bars, and mini peach pies, just to name a few. Is your mouth watering yet?
What Did I Try?
Well of the recipes I’ve tried, the real winner I wanted to share with you today is a savoury one. I know, I was kind of shocked too!
These cheese biscuits were so delicious – kinda wish it was a large-batch baking book! We ate them plain, toasted with butter, and topped with a fried egg. Anyway you slice ’em, they are a winner for sure.
I substituted half the white flour with whole wheat – mostly because I ran out of white flour while testing, but I also like the hearty flavour the whole wheat flour adds. And bonus points for a little extra fibre boost. So, if you’ve never made biscuits before, this is the perfect recipe to get you started. So check it out!
Giveaway
Robert Rose Inc has kindly offered to giveaway a cookbook to one lucky How To Eat reader. To enter, leave a comment below telling us your favourite thing to bake. Sweet or savoury? Can’t wait to see! (Canadian residence only)
Good luck and happy small-batch baking!
Dara
Whole Wheat Cheddar Drop Biscuits
Serves | 4 biscuits |
Meal type | Breakfast, Lunch, Snack |
From book | 175 Best Small Batch Baking Recipes |
Ingredients
- 1/2 cup all purpose flour
- 1/4 cup whole wheat flour (plus extra in case dough is too wet)
- 1 Tsp baking powder
- 1/4 Tsp salt
- 2 Tbsp cold butter
- 1/2 cup old cheddar cheese (shredded)
- 1/2 cup milk
Note
The book suggests adding some chopped green onions or chives along with the cheese, which I think would be delicious. I liked them served warm or toasted, topped with some butter.
Directions
1. | Preheat oven to 400 degrees and line a baking sheet with parchment paper. In a medium bowl whisk together both flours, baking powder, and salt. Using your fingers, quickly add the butter and combine with flour until mixture resembles course crumbs. Stir in cheese. |
2. | Add milk and use a wooden spoon to stir together until a soft, sticky dough forms. I found my dough too wet so I added a some extra flour (probably another 1/4 cup whole wheat) a little at time. Dough will be on the wetter, stickier side. |
3. | Drop 4 mounds of dough, about 1/2 cup each, onto prepared baking sheet. Bake for 18 minutes, until set and golden. |
4. | If you aren't eating right away, store in a container on the counter for up to 3 days. I liked them best warm, but they are also delicious toasted the next day. |
I received a complimentary review copy of this book from Robert Rose Inc. All opinions are my own.
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Caitlin says
chocolate chip cookies have always been my favorite thing to bake. My office recently did a historical baking series and I found the original Toll House cookie recipe. Its very similar to the one printed on the back of the Nestle chocolate morsels package. And my 4 yr old taste-tester told me they were the best cookies i had ever made, so they are definitely a winner 🙂
Laura says
It depends on the time of year! For spring – I bake anything with rhubarb that I can get my hands on. In the winter – give me ALLLL the warm, toasty spices – we have a great family recipe for a ginger cookie that’s snappy on the edges and chewy in the middle. And in the fall – pears, plums, and apples!
Erin & Dara says
We are all over the rhubarb this time of year!
Trina says
Banana chocolate chip muffins. Always my go to
Erin & Dara says
Anything with chocolate is always a winner!
Laura says
I alternate between 2 tried and true muffin recipes -blueberry, banana, flax & zucchini, carrot, raisin. Perfect snacks for work and a hangry toddler.
Erin & Dara says
oh yum! These sound delicious!
Erin & Dara says
Hi Laura! Congratulations! You’ve won the cookbook giveaway! We will be sending you an e-mail shortly!
Karen says
Nothing beats a banana chocolate chip loaf! The smell from the oven… mmmmmm…
Erin & Dara says
Couldn’t agree more!
Jenn says
Banana muffins and I always add something in – chocolate chips, blueberries, crystallized ginger or whatever I have on hand!
Jessica Brady says
Tough call on favorite thing to bake! I would say cookies (many kinds…) or a fruit crisp, but I am definitely hoping to try making these biscuits too!