So I have this test at my school, we are going to make a chocolate pudding with vanilla sauce(classic norwegian stuff) but we also have to make a "Biscuit" for the desert. Anyone have some tips?
Biscuit is a quite lose term, but I will try to make a thin fine Biscuit, but can't find recipes on the web. I try to get the same dough as the ones covering "chocolate cigars", if you know what that mean.
Your test at school may very well be an effort to determine if you fully understand the depth and breadth of culinary terms (e.g. biscuit) and how you handle the challenge. In your place, I'd work with "Lady Fingers", also known as sponge biscuits, Naples biscuits, Boudoir biscuits, Savoy biscuits (Savoiardi) and other names.
Surely that's to be a biscuit in the British sense, meaning a kind of cookie. You might surprise everybody by making biscotti, which is Italian for biscuits. Almond biscotti should go well with chocolate pudding, don't you think?
re: John Francis
Of course, there's the slightly-sweetened biscuit-style shortcake--one variation of strawberry shortcake, served with fresh strawberries and whipped cream.
Buttermilk Shortcake Biscuits
2 cups all-purpose flour
1 Tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 Tablespoons unsalted butter, chilled and cut into pieces
2/3 cup buttermilk (or a little more, if needed)
Preheat the oven to 375° F.
Sift the flour, sugar, baking powder, and salt into a large bowl. Cut the butter into the dry ingredients until the mixture resembles a coarse meal. Gradually add the buttermilk, tossing with a fork until large moist clumps form.
Gather the dough into a ball and divide it into four parts. Shape each into a 3-inch round. Transfer the rounds to a baking sheet, spacing them evenly.
Bake the biscuits until a tester inserted into the centre comes out dry (about 25 minutes). The biscuits will be pale. Transfer the biscuits to a rack and cool until they are lukewarm.
The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350° F oven for 5 minutes.
re: John Francis