Easy, Flaky Breakfast Biscuits

Easy, Flaky Breakfast Biscuits | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

We celebrated Christmas for the last time this weekend with our neighbors. After partying it up the night before at another neighbor’s Twelfth Night Celebration, we got together to eat breakfast and exchange gifts. (The apron pictured below was my Christmas gift from our awesome neighbors!) Having only a few hours notice that I would be cooking breakfast for five, I had to rely on what ingredients I already had on hand. Thank God I had bacon! I wasn’t nearly as lucky when it came to bread. Four Bays English Muffins just weren’t going to cut it, so I decided to make homemade biscuits.

Paper Source Gnome Apron

Gnome Apron from Paper Source

Biscuits are scary. Well, that’s what I used to think. I’ve discovered the secret to making a good biscuit now though. The trick is to not overwork the dough; you should still be able to see pieces of butter in the dough, as well as streaks of flour. These biscuits are light and flaky, and they taste way better than any “whomp biscuits” you buy at the market. You can serve them up with butter and jam, or just use them to make a bacon sandwich. I apologize for not having a picture to show y’all, but we were hungry and there were biscuits and bacon to be eaten. It’s important to have priorities!

Ingredients:

  • 2 1/4 Cups All-Purpose Flour
  • 1 Teaspoon Salt
  • 1 Tablespoon Sugar
  • 4 Teaspoons Baking Powder
  • 1/3 Cup Unsalted Butter, Cold (Additional Melted Butter for Brushing on Finished Biscuits)
  • 3/4 Cup Milk
  • 1/4 Cup Heavy Whipping Cream

Directions:

  1. Preheat oven to 450 degrees.
  2. Place all dry ingredients in a large bowl.
  3. Cut the cold butter into very small pieces, and then add to the flour mixture.
  4. Cut the butter into the flour, using a pastry cutter or fork.
  5. Add the milk and cream to the flour mixture, stirring just until incorporated.
  6. Turn the dough out onto a floured surface and fold it over onto itself a couple of times.
  7. Gently pat the dough out to a 3/4-inch thickness.
  8. Cut the biscuits out using a 2-inch biscuit cutter or glass drinking glass.
  9. Place biscuits onto a Silpat or parchment paper lined baking sheet.
  10. Bake for 9 minutes.
  11. Brush biscuits with additional melted butter.

Suggestions:

  • I always use fat-free milk in my house, so when a recipe calls for milk I usually add a 1/4 cup of heavy whipping cream to 3/4 cup of milk to make my own version of whole milk. If you don’t have any whipping cream feel free to just use a cup of any variety of milk.
  • 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 6 biscuits.

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.

RECIPE ADAPTED FROM: Simple, Flaky Biscuit Recipe by Kitchen Mage

Easy, Flaky Breakfast Biscuits

Easy, Flaky Breakfast Biscuits

Ingredients:

  • 2 1/4 Cups All-Purpose Flour
  • 1 Teaspoon Salt
  • 1 Tablespoon Sugar
  • 4 Teaspoons Baking Powder
  • 1/3 Cup Unsalted Butter, Cold (Additional Melted Butter for Brushing on Finished Biscuits)
  • 3/4 Cup Milk
  • 1/4 Cup Heavy Whipping Cream

Directions:

  1. Preheat oven to 450 degrees.
  2. Place all dry ingredients in a large bowl.
  3. Cut the cold butter into very small pieces, and then add to the flour mixture.
  4. Cut the butter into the flour, using a pastry cutter or fork.
  5. Add the milk and cream to the flour mixture, stirring just until incorporated.
  6. Turn the dough out onto a floured surface and fold it over onto itself a couple of times.
  7. Gently pat the dough out to a 3/4-inch thickness.
  8. Cut the biscuits out using a 2-inch biscuit cutter or glass drinking glass.
  9. Place biscuits onto a Silpat or parchment paper lined baking sheet.
  10. Bake for 9 minutes.
  11. Brush biscuits with additional melted butter.
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ORIGINALLY POSTED 01/06/2014




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  • Debbie Spivey

    Fat free milk in your house? Shame on you!!! I think my trouble is I’m always too heavy handed with the dough. I have “Yummed” this for later use. Building up courage…..

    • Colleen

      I only drink skim milk. I bake and cook with whole milk or cream. It’s just too thick for drinking. And then Bob can only drink the lactaid free milk…so much milk in our fridge wasting space!!! Good luck with the biscuits. Don’t skimp on brushing them with lots of melted butter when you pull them out of the oven. Butter is love!