Featured Cookbook

ORDER/INFO

1. Lundy's Brooklyn Red (or Manhattan Clam Chowder)

2. Tartar Sauce

3. Lundy's Ultimate Biscuits

Book Description

For more than five decades, F.W.I.L. Lundy's Restaurant of Sheepshead Bay was an institution of Brooklyn life, as essential to defining the borough as the Bridge and the Dodgers.When the restaurant reopened in late 1995 after a hiatus of 16 years, residents greeted it as if a long-lost family member had come home. For thousands of people, Lundy's was their own personal restaurant, a place where they knew the waiters -- and the waiters knew them -- by name and where dining was always an event

... (more)

Lundy's: Reminiscences and Recipes from Brooklyn's Legendary Restaurant

Authors: Robert Cornfield,Kathy Gunst

Date: June 1998

ISBN: 0060187417

Publisher: HarperCollins Publishers

Hardcover

ORDER/INFO

After much experimentation, I have gotten this as close to the definitive Lundy's biscuit as you can get. These are light and fluffy biscuits, with a crispy, almost crunchy exterior. Plan on serving the biscuits within a few hours and plan on making a lot they tend to disappear very quickly. Serve with any of the recipes in the book, or with butter and jam and honey.

MAKES ABOUT 14 BISCUITS

• 1 1/2 cups plus 3 tablespoons all-purpose flour

• 1 tablespoon baking powder

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 4 tablespoons unsalted butter

• 4 tablespoons shortening

• 1/2 cup milk

Preheat the oven to 375 degrees.

1. Sift the flour, baking powder, sugar, and salt into a large bowl. Stir well. Cut the butter and shortening into small pieces and add to the flour mixture. Using your hands or a pastry blender, crumble the fat into the flour mixture until the butter and shortening are pea-sized pieces and the mixture resembles coarse cornmeal. Add the milk and mix the dough just until it comes together; be careful not to overmix.




2. Knead the dough gently on a lightly floured work surface. Roll out the dough 1/2 inch thick; this is a crucial step in making successful biscuits. If you roll the dough out too thin, the biscuits will be dry and overcooked. If you roll it out too thick, they won't cook properly. Using a 2-inch biscuit cutter, or a 2-inch-wide glass, cut out the biscuits and place on an ungreased baking sheet. Roll out the scraps 1/2 inch thick and cut any additional biscuits. Bake for 14 to 15 minutes, or until the biscuits are golden brown. Serve hot.

More From This Book:

1. Lundy's Brooklyn Red (or Manhattan Clam Chowder)

2. Tartar Sauce

3. Lundy's Ultimate Biscuits

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2009 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact