Biscuit
2 servings
60 minutes
Biscuit is the heart of French pastry tradition, a symbol of airy lightness and refined taste. Its history begins in medieval France where culinary masters sought ways to create a tender and fluffy dessert. Biscuit features a soft, porous texture with a harmonious balance of sweetness and a slight tartness from lemon juice. It serves as the base for many desserts—from cakes to rolls—absorbing syrups, creams, and other fillings. This recipe highlights its natural simplicity: whipped eggs, sour cream, flour, and baking soda create a uniform, airy batter that transforms into a golden-brown aromatic biscuit. Baked to perfection, it is ideal as an independent dessert or as a base for culinary masterpieces.
1
Preheat the oven to 180 degrees.
2
Beat the eggs with sugar using a mixer.
- Chicken egg: 2 pieces
3
Add sour cream and mix with a mixer.
- Sour cream 20% fat: 1 glass
4
Dissolve baking soda with lemon juice, add to the dough, and mix.
- Baking soda: 1 teaspoon
- Lemon juice: 2 teaspoons
5
Gradually add flour, mixing it into the dough with a mixer. The dough should be uniform, with a consistency like thick sour cream (flows slowly).
- Pancake flour mix: 1 glass
6
Bake for 40-50 minutes.
