Biscuits have been an American favorite since the early 1800s. Anything so well known has as many variations as there are enthusiasts. My favorite recipe includes an egg for lightness. As expected, when they’re baked in the convection oven, they bake more quickly at a lower temperature.

　　

Ingredients

makes 12 biscuits

　　2 cups all-purpose flour

　　2 teaspoons sugar

　　1/2 teaspoon salt

　　2 teaspoons baking powder

　　1/2 teaspoon baking soda

　　5 tablespoons cold unsalted butter, cut into pieces

　　1 egg, lightly beaten

　　1/2 to 2/3 cup buttermilk

　　

Step 1

Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 400°F.

　　

Step 2

In a medium bowl, mix the flour, sugar, salt, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs.

　　

Step 3

Stir the egg and 1/2 cup buttermilk together in a small bowl until blended. Pour the liquids over the dry ingredients, and stir with a fork just until the dry ingredients are moistened, adding a few more tablespoons of buttermilk if the mixture seems dry.

　　

Step 4

Turn the dough out onto a lightly floured surface. With floured hands, pat the dough out to a 1 1/2-inch thickness. Cut out rounds with a 2 1/2-inch cutter and place them on an ungreased baking sheet. Brush the tops of the biscuits with a bit of buttermilk. Dust with flour.

　　

Step 5

Bake in the center of the oven for 10 to 12 minutes, until the biscuits are golden brown. Serve immediately.

　　

Cheddar Biscuits

Step 6

Add 2 cups shredded Cheddar to the dry ingredients after cutting in the butter and before adding the liquid ingredients.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.