I think every culture has some kind of fried bread. Let’s face it, who doesn’t love fried dough?
This is another non-recipe or un-recipe since I prefer eyeballing everything and using all of my senses when cooking. It’s northern Chinese scallion bread/pancake.
Very simple: just mix 1/2 cup very warm water with 1 cup flour. Knead dough until smooth (5 min. cuz my patience is limited). Let sit covered for 10 min. Meanwhile, finely chop 3 scallions. Knead dough vigorously for 2 min — get that upper body workout in while you cook! Let sit covered for 30 min. (This relaxes the dough — very important!)
Heat pan to about 7 (which is medium high). Roll out dough with a big rolling pin. Flat as you can, as rectagular as you can by continued flipping and rolling. Put 1/3 cup oil in preheated pan. You might need to turn down the heat a tad so keep monitoring. Also spread 2 tbsp of oil on the flattened out dough. Sprinkle salt all over oiled dough. Then sprinkle chopped scallions all over dough. Now roll the dough into a log. Then roll it into a snail. Flatten the disc/snail and roll it out slowly to about half an inch thick. Dust with extra flour if sticky.
Shallow fry this “pancake” on medium heat. Check the bottom for golden goodness. Flip it when it looks to your liking (after 4 min). Finish cooking (probably another 3 min.) Cut into 6 wedges. Serve with soy sauce and sesame oil dipping sauce. I like to finely chop a clove of garlic to put in the sauce to ensure no one would want to be my friend after i eat.
Admire all those layers! Make your ethnic culinary experience awesome!
This is what I would call a Non-recipe for biscuits. Just eyeballed everything. A stick of cold salted butter chopped up into tiny pieces, a little more than 1.5 cup of flour (more when i roll out dough), 1 tbsp sugar, half tsp salt, 2 tbsp baking soda. Stir in enough half and half to make somewhat wet dough (like dumpling dough). Turn it out on heavily floured surface. Knead no more than 5 times. Shape and cut into 8 wedges. Bake at 450 degrees,10 to 12 min.
I think it’s the high temp that did the trick. And cold butter. And not over knead. They taste as good as (if not better than) Ida Claire ida-claire.com the southern restaurant in our neighborhood.
Enjoy experimenting! Make your biscuit experience awesome!