Biscuits and Albondigas

Janet Castel Issue: Section:

This is about very delicious old-fashioned biscuits, and savory Mexican meatball soup. They don't necessarily go together but I was very inspired by both and had to share.

Using the same basic principles as making crust, the biscuit is infinitely more fun to eat, extremely portable, and versatile. Like all awesome people, I’m fond of scallion infused bread type foods, so I thought "why not in biscuits"? They're flavorful, decorative, and most importantly, already sitting pretty in my vegetable drawer.

For about 15 biscuits you’ll need:

2 ¼ C. sifted all-purpose flour

2 tsp. baking powder

4 oz. butter (very cold-cut into ½” cubes)

1 ¼ tsp. kosher salt

¾ C. milk (make it buttermilk if you dare)

Combine sifted flour, baking powder, and salt. Sift again. Cut the butter into the flour using forks, knives, pastry cutter (if you’re so lucky) or whatever you find that could work. This is also where you would stick in any extras like scallions, dried fruit, cured meats etc. Once it’s the consistency of coarse meal, slowly add in the milk and mix until the dough is thoroughly saturated and forms a nice ball. Knead it gently 6 times or so, and roll or pound it out into a ¼” thick 9x5 rectangle. Fold it in 3 and pound out again into the same shape. Do this 4 times in total. Roll your last one out to a ½” thickness. With a 2” round shape (I found an egg cup that had a 2 ¼” bottom), cut out biscuits and place touching each other on a buttered cooking tray. They can be larger or smaller depending on the occasion. An additional option would be to brush melted butter on each top.  Then bake at 325 for 15 minutes.

On a cold rainy day, there are some foods you immediately wish you were eating. For my family and me it's a delicious hearty soup called Albondigas (Meatball soup). It’s a heaping combination of meatballs, carrots, celery, rice and jalapenos that will leave you feeling warm and whole. Best of all, it's a snap to make.

For 4-6 servings you'll need:

¾ lb. ground beef

10 Saltines (crushed into little bits)


1 egg

4 large carrots (cut into your favorite shape)

3 celery stalks (cut)

1 or 2 jalapenos, stems removed (you can de-seed them, if you want. I wouldn’t.)

Handful of kosher salt

1 C. Short grain brown rice

In a large pot, bring water, carrots, celery and jalapenos to a boil. Salt it once it's at a boiling point. Lightly salt and pepper your beef, add in the egg and crackers, and combine well.  Form into 1” balls, and once water is seasoned and boiling, gently drop in each ball. Cover and let cook on medium-high heat for 2-3 hours. In the last hour you may add in rice.


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