Friday, December 6, 2013
By BROOKE DOJNY
(Continued from page 1)
Turn out onto a lightly floured board, gather into a ball and knead about five times, until smooth. Roll to a scant 1/2-inch thickness. Using a 2-inch cutter or a floured glass, cut biscuits and place on an ungreased baking sheet. Reroll and cut scraps once. (Biscuits can be shaped up to 3 hours ahead. Refrigerate, loosely covered.)
Brush biscuit tops with milk and sprinkle with the Maldon salt. Bake in the preheated oven for 12 to 15 minutes, or until biscuits are risen and pale golden. Serve hot or warm. (Can be made a few hours ahead. If making ahead, underbake slightly and reheat in a 400-degree oven for 5 minutes.)
NOTE: Maldon salt, made in England, is a soft, flaky salt that is beloved by chefs for its pure flavor, absence of bitterness, and extreme saltiness. It is used mostly as a finishing salt on vegetables, meats ... anything. If you don't have it, substitute kosher salt for sprinkling on top of the biscuits.
Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently "Lobster!" (Storey, 2012). She lives on the Blue Hill peninsula, and can be contacted via Facebook at facebook.com/brookedojny