I still haven’t been brave enough to fulfill my New Year’s resolution of making bread that requires yeast. At first, it was only because I kept forgetting to purchase yeast at the market, but now I have not only yeast, but also bread flour in my pantry, so I really have no excuse other than the fact that I’m lazy. I haven’t let that stop me from making non-yeast bread though, which is much less of a hassle, and usually not very time-consuming. I recently made this Apricot Irish Soda Bread, which was absolutely mouth-watering. Currently, I can’t get enough of biscuits, which in my opinion are one of God’s greatest gifts. They’re perfect for breakfast, lunch, and dinner; eaten plain, as a sandwich, or slathered with just about anything. You can’t go wrong with a biscuit, unless it’s a crappy biscuit, which these definitely are not.
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
- 1/4 Cup Chives, Chopped
Directions:
- Preheat oven to 450 degrees.
- Place all dry ingredients in a large bowl.
- Cut the cold butter into very small pieces, and then add to the flour mixture.
- Cut the butter into the flour, using a pastry cutter or fork.
- Add the milk, cream, and chopped chives to the flour mixture, stirring just until incorporated.
- Turn the dough out onto a floured surface and fold it over onto itself a couple of times.
- Gently pat the dough out to an inch thickness.
- Cut the biscuits out using a 2-inch biscuit cutter or glass drinking glass.
- Place biscuits onto a Silpat or parchment paper lined baking sheet.
- Bake for 9 minutes.
- Brush biscuits with 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 cup of shredded cheddar cheese to make cheddar biscuits.
- Add crumbled bacon to the biscuit dough.
RECIPE ADAPTED FROM: Simple, Flaky Biscuit Recipe by Kitchen Mage
ALSO SEE: Easy, Flaky Breakfast Biscuits by Faith, Hope, Love, & Luck
Faith, Hope, Love, & Luck
-Colleen
