Alrighty folks, so this time around I remembered to take pictures, unlike the previous time when my guests and I scarfed down all of the biscuits in what seemed like the blink of an eye. Amazing, right? So much self-control and discipline. I mean it was hard to take time out to photograph these warm straight-from-the-oven little butter-babies, instead of shoving them into my drooling mouth right away. What I do for you people.
I’ve had so many of you request a good biscuit recipe over the last few weeks, and I’m pretty sure this one will work for almost everyone. If it doesn’t, then I don’t know what more I can do for you; perhaps you should not be allowed near flour and butter. There are no special ingredients or crazy techniques involved here. My biggest kitchen tips are to not overwork the dough and to not skimp on the butter when these babies come out of the oven. Butter is love…and heart attacks…but mainly love.
Ingredients:
- 2 1/4 Cups All-Purpose Flour
- 1 Teaspoon Salt
- 2 Tablespoons Granulated Sugar
- 4 Teaspoons Baking Powder
- 1/2 Cup Unsalted Cold Butter, Divided
- 1 Cup Whole Milk
Directions:
- Preheat oven to 450 degrees.
- Place all of the dry ingredients into a large bowl; mix well.
- Cut 1/3-cup of the cold butter into very small pieces and add the pieces to the flour mixture.
- Cut the butter into the flour, using a pastry cutter or fork.
- Add the milk to the flour mixture, stirring just until incorporated.
- Turn the dough out onto a floured surface and fold it over on itself a couple of times.
- Gently pat the dough out to a 3/4-inch thickness. Cut the biscuits out using a 2-inch biscuit cutter or glass drinking glass.
- Place the biscuits onto a Silpat or parchment paper-lined baking sheet. Bake for 9 minutes, or until golden brown and cooked through.
- Melt the leftover butter and use a pastry brush to brush each biscuit liberally with it.
Suggestions:
- Dip your biscuit cutter or drinking glass into flour before attempting to cut out the biscuits.
- You want to make sure to not overwork your biscuit dough. The flakiness of the biscuits will decrease if you handle the dough too much.
- This recipe yields approximately 6 biscuits. The number of biscuits will depend on the size you make them.
Improvements:
- Add 1/2 teaspoon of garlic powder to make garlic biscuits.
- Add 1 cup of shredded cheddar cheese to make cheddar biscuits.
- Add fresh chopped herbs to make herb biscuits.
Ingredients:
- 2 1/4 Cups All-Purpose Flour
- 1 Teaspoon Salt
- 2 Tablespoons Granulated Sugar
- 4 Teaspoons Baking Powder
- 1/2 Cup Unsalted Cold Butter, Divided
- 1 Cup Whole Milk
Directions:
- Preheat oven to 450 degrees.
- Place all of the dry ingredients into a large bowl; mix well.
- Cut 1/3-cup of the cold butter into very small pieces and add the pieces to the flour mixture.
- Cut the butter into the flour, using a pastry cutter or fork.
- Add the milk to the flour mixture, stirring just until incorporated.
- Turn the dough out onto a floured surface and fold it over on itself a couple of times.
- Gently pat the dough out to a 3/4-inch thickness. Cut the biscuits out using a 2-inch biscuit cutter or glass drinking glass.
- Place the biscuits onto a Silpat or parchment paper-lined baking sheet. Bake for 9 minutes, or until golden brown and cooked through.
- Melt the leftover butter and use a pastry brush to brush each biscuit liberally with it.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
