Saturday, March 12, 2016

Universal Biscuits

This is another of my early recipes.  For some reason baking was always easier for me than stove-top cooking and scones and biscuits were one of the first things I learned to make.  I remember my paternal grandmother teaching me to make her biscuits but I don't have her recipe.  However, I'm pretty happy with mine. I call them 'Universal Biscuits' because the dough can be sweetened for use on sweet dishes or spices can be added to better pair them with as savory dish.

Universal Biscuits

  • 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
Instructions for shaping:
  • 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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