Biscuits are individual-size servings of quick bread. They have a slightly crunchy exterior, a soft, flaky texture inside, and a buttery flavor. Originally, biscuits were hard little cakes resembling cookies that were made without leavening. It wasn’t until the mid-1800s, when leavening agents such as baking soda and baking powder were invented, that biscuits became light and fluffy.
Prep Time
15 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
12 minutes
Total Time
37 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Chill the butter in freezer for 10–20 minutes.
- Preheat oven to 425°F. Line a baking sheet with parchment.
- Combine flour, baking powder, sugar, and salt in large bowl and mix well.
- Grate the chilled butter into the flour mixture and use a pastry cutter or fork to mix until coarse crumbs form.
- Add milk and stir until combined. Don’t overwork the dough.
- Transfer the dough to a floured surface and knead dough into a ball. If it is too sticky, add a bit of flour to make it manageable.
- Fold the dough in half over itself and gently flatten the layers together using your hands. Rotate the dough 90 degrees and repeat. Do this several times.
- Flatten the dough, using your hands, making it 1-inch thick.
- Dust a 2¾-inch round biscuit cutter with flour. Press the cutter straight down into the dough and drop the biscuit onto the prepared baking sheet.
- Repeat step nine until all the dough is used, placing the biscuits less than ½-inch apart on the baking sheet.
- Bake for 12 minutes or until the tops of the biscuits are beginning to turn lightly golden.
- Remove the biscuits from the oven and serve warm.
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