Yesterday I was looking for something quick for lunch, so I took out a package of Aussie Biscuits (Oroweat brand), cut them in half and layered each buttered slice with pieces of chicken deli meat and Swiss cheese (both thin). I placed all slices on a cookie sheet lined with foil and broiled them for a few minutes, until the edges of the biscuit were crisp and the cheese has melted. The taste was surprisingly excellent, and I ended up eating my fair share with a small bag of Tim’s Chips before my husband came around and grabbed the rest.

 

Aussie biscuits are an odd combination of English muffins (shape-wise) and flour biscuits – crisp and crumbly at the same time when cooked. I have a “made-from-scratch” recipe, but often I just buy them at the store (they come six biscuits per package, just like English muffins). Aussie biscuits don’t seem to be available on a regular basis where I shop, so I usually grab a few packages and freeze one whenever I happen to see them.

 

However, if you’re in the mood to make them from scratch, the following is a fairly easy recipe:

 

Aussie Biscuits

1½ tsp. active dry yeast

1 tsp. white sugar

1 C warm water

3 C unbleached flour

2 tsp. salt

¾ C warm milk

2 TBS vegetable oil

¼ C cornmeal

 

In a small bowl, dissolve yeast and sugar in warm water; let stand until creamy, about ten minutes. To make crumpet rings, cut aluminum foil into 7x12 inch pieces. Fold in half lengthwise and then in thirds, making six layers. Form into a 3½” diameter circle and tape shut on the outside. In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture; beat until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about an hour. Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal. Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring, pour ¼ cup of the batter into each ring. Cook for about ten minutes or until pale brown. Carefully remove the rings and turn the biscuits over; bake on second side for about eight minutes or until light brown. Transfer to a rack to cool.