We’ve seriously never talked about how to make basic biscuits? This is mind boggling to me.
This is one of those recipes I make by throwing stuff into a bowl; I very rarely measure this at all, so I had to go back and make these again and actually pay attention. The sacrifice! I make pretty small batches of this because I make small biscuits and I make them pretty often, so there are always more on the way; the recipe is easily doubled.
September, 2011 update: be sure to check out the lovely Fearless Homemaker’s version of these too — are those not the prettiest biscuits you’ve ever seen?
- 1 cup AP flour
- 1/2 tsp. salt
- 1 Tbsp. baking powder
- 1/2 tsp. instant/bread machine yeast (you can certainly leave this out; I like the little extra rise and the flavor of it)
- 1/4 cup cold butter, shortening, bacon drippings (seriously) or any combination thereof
- 1/2 - 3/4 cup milk or buttermilk (see instructions)
- Combine flour, salt, baking powder and yeast in a bowl or in the work bowl of a food processor, then cut in butter with a pastry blender or fork, or pulse in the food processor till the mixture looks like coarse cornmeal
- Slowly add milk, gently stirring with a rubber spatula or your fingers; add just enough so that it turns into dough
- Turn onto a floured surface (I do it right on the counter lately); knead it four times, folding it back over itself as you go. FOUR! Then STOP, no matter how much fun it is. Overworked dough = unhappy biscuits
- Roll and cut out biscuits and bake at 400F till just starting to brown on top; I do these in a cast iron skillet, but any kind of dish or baking sheet with a little butter in the bottom works just fine
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