When it comes to breakfast, there is nothing more delicious than a buttered biscuit straight out of the oven; that’s why this recipe won the “Best Breakfast” award this year. Biscuits are easy to make, with relatively few ingredients. Sure, your countertop and floor may be covered with flour by the time you are finished, however, a little bit of cleanup and everything will be back to normal. Take the time to make a Saturday or Sunday morning special during this upcoming year by baking up a batch of these delicious little beauties.
*Original recipe post can be found HERE.
- 2 1/4 Cups All-Purpose Flour
- 2 Tablespoons Granulated Sugar
- 4 Teaspoons Baking Powder
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Ground White Pepper
- 1/2 Cup Unsalted Butter, Divided
- 1 Cup Whole Milk
- Additional Ground White Pepper
- Preheat oven to 450 degrees.
- Place all dry ingredients in a large bowl; mix well.
- Cut 1/3-cup of the cold butter into very small pieces, and then add it 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 several times.
- Roll the dough out to a 3/4-inch thickness.
- Cut the biscuits out using a 1 1/2-inch biscuit cutter.
- Place the biscuits onto a Silpat or parchment paper lined baking sheet.
- Bake for 7 minutes.
- Melt the leftover butter and use a pastry brush to brush each biscuit liberally with it, then sprinkle each biscuit with additional ground white pepper.
- Make sure that your butter is very cold when cutting it into the flour, and that it is in very tiny pieces.
- Flour your work surface, hands, rolling pin, and biscuit cutter liberally with flour.
- In addition to the ground white pepper, sprinkle the finished biscuits with a touch of sea salt.
- Place a 1/2-cup of finely grated Parmesan into the flour mixture.
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