I really do not want to become yet another recipe blog. I won’t claim that I made up or edited this recipe; I got it from King Arthur Flour. I won’t waste your time with a cute anecdote about my relative, or countless pictures with only slight variances.
I like these biscuits a LOT, so here’s how I did it:
- 3 cups all-purpose flour
- 1 tbsp. sugar
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 cup milk (plus 2 tbsp. if needed)
- 6 tbsp. soft butter (room temperature)
- Preheat oven to 425F. You can line a pan with parchment paper, grease it, or leave it as is. I’ve done all three, and they all come out about the same way. Whatever you’re comfortable with.
- Mix dry ingredients (flour, sugar, salt, powder).
- Mash and mix in the butter (I used my hands). The texture you’re going for is fat breadcrumbs. If you squeeze the mixture, it should hold together just barely and crumble easily.
- Evenly pour in the milk. Stir together for about 10 seconds to make a shaggy dough. If the mix is dry, don’t work the moisture in — add milk 1 tbsp. at a time until it’s evenly moist. (Generally speaking, for dough, “the wetter the better.”)
- Turn the dough onto a floured surface. At this point I’ve done it three different ways: A) Roll out to 1/4″ thick; letter-fold. (Good flake, nice thin biscuit) B) Roll out to 1/6″ thick; letter-fold; fold in half. (Flaky! Be careful not to overwork) C) Roll out to 1/2″ thick; fold in half. (Quick, thick, and ready to go) In the end, you want a clean fold so you can cut the biscuits in half easily. If you want a taller biscuit, don’t roll out the dough so thin, or fold it more. I personally prefer Method C because it’s the quickest.
- Cut the dough into biscuits, either round with a jar mouth or lid, or rectangles with a knife.
- Place the biscuits upside-down on the baking sheet to give them a flatter top. Brush with milk to give them a more crackly and brown crust. (After trying this once, I never skip it anymore, it makes such a difference)
- Bake for 15-20 minutes until the biscuits are lightly browned. Serve warm, or let cool on pan.
This makes about 12 decent-sized biscuits. They taste delightful, are very quick to pull together, and are simple enough to be eaten at every meal (I’ve done it).
I recommend using whole milk, if you can. Also be very careful when measuring the flour, and don’t put too much in.
Have a wonderful day,