Universal Biscuits
Ingredients:
- 3 ½ c. all purpose flour
- 5 tsp. baking powder
- ½ c. salted butter (if using unsalted then salt the batter to taste, or use sugar to taste for a sweeter biscuit)
- 1 ½ c. whole milk (any milk works but the creamier the milk the creamier the biscuit)
Instructions for mixing:
- Heat oven to 400F/ 200C
- Mix the flour and backing powder
- Add the salt or sugar if using
- Cut in the butter until finely mixed. I use a stand mixer and let it run on low until it looks right- there shouldn't be any large clumps of butter showing
- For drop biscuits
- Drop dough onto pan using two spoons (one to scoop, one to scrape)
- Dough blobs should be ~2-3 inches across
- Bake
- For cut biscuits
- Form the dough into a ball and pat or roll to ½-¾ inch thickness
- Cut with a biscuit cutter to desired size (1-3 inches)
- Note: smaller-diameter biscuits will take less time to bake
- Bake at 400F/ 200C for 15-20 minutes or until golden-brown on top
These are best served warm with butter but do hold up for a few days if stored room-temperate in a sealed container.
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