Well hello Internet!
Today’s post is a quick and simple recipe for biscuits that’s easy to whip together in the morning. I made these a few days ago because I had no eggs to make pancakes. Speaking of pancakes, I have quite a few pancake variations to post so keep your eye out for those!
But biscuits! there are a few key tips to success.
The first is the butter has to be really really cold.
The second tip is that the amount of milk needed changes day by day depending on the climate you are in, so you have to just experiment a little.
The third trick is that the cutter has to be sharp. You want the dough to be cut right through so that the edges of the biscuits are straight up and down. This allows the biscuits to rise a whole lot more!
If the cutter is blunt the top of te biscuit will be pressed down and can seal with the bottom, preventing an even rise.
Anyhow, check out the recipe below:
Heres what you’ll need:
1 and 3/4 cup of flour
1 Tspn salt
2 1/2 Tspn baking powder
7 1/2 tablespoons of ice cold butter cut into small pieces.
About 1/2 cup of milk
Preheat the oven to 375
First! Mix all the dry ingredients together. Then take the cold butter cubes and mix with the flour mixture with your hands until the butter and flour have combined into a rough mixture. You want the texture to be kind if sandy.
Take the milk and slowly add it bit by bit. You want just enough so that the mixture just sticks together. You want it to remain fairly dry though, so that it can be rolled out. If it does get too wet though you can make drop biscuits by spooning the mixture out.
Roll the mixture out on a floured board, until it’s about 3/4 inch thick. Using a round cutter, or a glass cut out as many biscuits as you can, re-rolling the remaing dough and cutting more out.
I made about 6 biscuits altogether.
Brush the tops with a little milk and then bake them at 375 for 20 minutes until they are golden brown!
Serve while hot with butter and jam, or my favorite with some honey!