卡拉厅:所以你认为你知道饼干?

Serves:6 to 8
Active Time:30 mins
Total Time:1 hr 30 mins

Lemony Chicken:

• 3 ribs celery, cut into 1-inch pieces
• 3 carrots, peeled, halved lengthwise and cut crosswise into thin half moons
• 2 medium yellow onions, finely diced
• 2 fennel bulbs, finely diced
• 2 ½ pounds boneless, skinless chicken thighs
• Zest from 1 lemon, yellow part only, removed with a vegetable peeler
• 2 sprigs fresh tarragon
• 1 bay leaf
• 3 quarts cold chicken stock
• Salt and pepper to taste

Dumplings:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 6 tablespoons very cold unsalted butter
• 1 ⅓ cups milk
• ½ cup plain yogurt
• 2 tablespoons finely chopped parsley
• 2 teaspoons finely grated lemon zest
• Kosher salt and freshly ground black pepper

Assembly:

• 2 cups frozen baby peas, thawed
• ¼ cup parsley, chopped
• 2 tablespoons fresh tarragon, chopped

1. Make the lemony chicken: In a large pot, add the celery, carrots, onions, and fennel. Add the chicken, lemon zest, tarragon sprigs, and bay leaf. Add the chicken stock. If the stock doesn't cover the chicken and vegetables, add enough cold water to cover. Season with salt and pepper. Bring the mixture to a boil, reduce the temperature to maintain a simmer, and cook until the chicken is tender and cooked through, 45 minutes to 1 hour. Using tongs, transfer the chicken to a plate and let cool. Cut each thigh into 2-3 large pieces.
   
2. Make the dumplings: In a large bowl, whisk together the flour, baking powder and salt. Using a box grater, grate the cold butter into the flour mixture and toss until all of the pieces are coated. In a medium bowl, whisk together the milk, yogurt, parsley, and lemon zest. Make a well in the dry ingredients and pour in the wet ingredients. Using your hands, a wooden spoon or a rubber spatula, mix until just combined.
   
3. Assemble: Preheat the oven to 350°F. Stir the peas and cut chicken into the broth mixture. Increase the heat and bring to a boil, then reduce the heat to maintain a simmer. Drop heaping tablespoonfuls of the dumpling dough on top of the simmering chicken stock. Cover the pot. Transfer to the oven and bake until the dumplings are cooked through, 15 to 20 minutes. Scoop chicken, dumplings and plenty of veggies and stock into a bowl. Top with chopped parsley and tarragon

Serves: About 2 dozen 2-inch biscuits
Active Time: 30 mins
Total Time: 1 hr 5 mins; plus cooling

• 2 ½ cups (316 grams) all-purpose flour, plus more for shaping the dough
• 1 tablespoon baking powder
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• ½ teaspoon baking soda
• 2 tablespoons (26 grams) vegetable shortening
• ½ cup (1 stick) frozen or VERY cold, unsalted butter
• 1 ½ cups cold low-fat buttermilk (or sub a mix of 3/4 cup whole milk and 3/4 cup sour cream)

1. Line 2 large baking sheets with parchment paper. Lightly coat a work surface with nonstick cooking spray, then sprinkle with flour (the spray keeps the flour in place.) In a large bowl, whisk together 2 ½ cups flour, baking powder, sugar, salt, and baking soda. Add the shortening and use your fingertips to pinch it into the flour mixture to form small, pea sized pieces. Using a box grater, grate the frozen butter into the flour mixture and toss until all of the pieces are coated.
   
2. Add the buttermilk to the flour mixture. Mix until the dough forms a shaggy mass and there are no dry bits of flour left. The dough should be slightly sticky.
   
3. Transfer the dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a flat 1⁄2-inch thick rectangle. Fold the rectangle into thirds, like a letter. Press out again, so the smooth edges will end up along the long side, and repeat, turning the open ends in first. Repeat one more time. With a floured 1 ½ -inch biscuit cutter, cut out rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, spacing 1-inch apart. Stack the scraps and press out the dough to 1⁄2-inch thick. Cut out more biscuits. Refrigerate the biscuits until cold, about 15 minutes.
   
4. Position the oven racks in the top and bottom third of the oven; preheat to 450°F. Bake the biscuits until the tops are golden brown and crisp, reversing the sheets halfway through baking, about 16 minutes. Let cool for 5 minutes before serving hot.

Serves:Depends on how many leftover biscuits you have
Active Time:10 mins
Total Time:25 mins; plus cooling

• Leftover Flaky Buttermilk Biscuits
• Unsalted butter, for the pan
• Kosher salt
• Cayenne pepper

1. Preheat the oven to 400°F. Butter a half-sheet pan. Cut the biscuits from top to bottom into 1⁄8-inch-thick slices. Place on the prepared pan, spacing 1⁄2-inch apart. Sprinkle biscuit slices lightly with salt and cayenne. Bake until the bottoms are golden brown, about 10 minutes. Flip and bake until the other sides are golden brown, about 5 minutes. Let cool completely on the pan.