California Farm Double Baked Rusk Biscuits

Name: California Farm Double Baked Rusk Biscuits
Total time: 14880 s
Yield: 2 people, 32 biscuits
Cuisine: American
Ingredients: 1 Pound wheat flour; 1 Tbs Baking soda; 1 Tbs baking powder; 2 Tbs brown Sugar; 2 Tbs Milk powder; 1 Tsp salt; 1 cup water; 1 Tbs apple cider vinegar; 2 farm Eggs, kept fresh; 2 Tbs olive oil

Hobby Horseman @HobbyHorseman

California, United States

Kids love these, they are big, light, fluffy, very easy to digest, and feel and taste like humongous cookies. The biscuits are dipped dry in hot drinks or buttered and served with chocolate and other sprinkles for childrens’ birthdays, and to celebrate the birth of babies, pets and animals.

Fun to make, they are baked twice. Small 4 1/2” metal spring cake forms are perfect for their shape. The biscuits stay fresh for months when kept dry, so I bake two batches at once. Eight metal forms make16 biscuits, two batches make 32 biscuits.

Hobby Horseman @HobbyHorseman

California, United States

Saved

Ingredients

Prep 2 hours, 1st bake 8 min, 2nd bake 1/2 hr.

2 people, 32 biscuits

1 Poundwheat flour
1 TbsBaking soda
1 Tbsbaking powder
2 Tbsbrown Sugar
2 TbsMilk powder
1 Tspsalt
1 cupwater
1 Tbsapple cider vinegar
2farm Eggs, kept fresh
251 California Farm Fresh Egg Test
2 Tbsolive oil
Equipment: 4 metal spring baking forms with diameter of 4 1/2 inches, and 4 cast iron soup bowls of 5 inches, 3 baking pans, parchment paper, bread mixer
Cost: about 75 cents

Saved

Steps

Prep 2 hours, 1st bake 8 min, 2nd bake 1/2 hr.

1

Make the dough, half hour. Mix the dry ingredients in the dough mixer: whole wheat flour, milk powder, brown sugar, baking powder, baking soda, salt. Add wet ingredients. The vinegar will create foam when coming in contact with the baking soda and fluff the dough. Long extended half hour mix with dough hook. Wrap and rest.
2

Proof the dough, one hour. Roll into small onion size doughballs. Place on parchment paper on metal baking sheets in warm oven, or directly on glass baking pan, oven lights on, or proofing mode if your oven has one. Cover dough balls with well oiled metal forms, upside down, the dough will rise and double and shape inside the metal forms as it proofs.
3

First bake: Take baking pans out of the oven, cover with towels. Pre- Heat oven to 450F degrees, convection mode, bake biscuits 8 minutes. Take biscuits out, cool five minutes, remove from metal forms, prepare second batch for proofing and baking. These double thick biscuits are called biscuit balls. Cool second batch of biscuit balls.
4

Second bake: preheat oven to 350F degrees. Slice 16 biscuit balls horizontally in half like english muffins, lay on baking pans with open sides up, put back in oven, let them brown, turn oven off, let them cool and dry overnight in oven. Store dry in well closed container. Fresh for up to a year.

Linked Recipes

251 California Farm Fresh Egg Test

Saved

Cooksnaps

Saved

Hobby Horseman @HobbyHorseman

on February 17, 2023 16:10

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.