Monday, November 29, 2010
I make really good biscuits. There. I said it. Don't hate me because I'm awesome, I'm about to show you how I do it! The big secret in biscuit making isn't the ingredients, they're usually pretty much the same. But technique can mean the difference between warm and fluffy comfort and warm and pasty bricks. This recipe came off the Internet about 10 years ago.
2 C flour
1 T baking powder
1 t salt
3/4 stick (6 Tbs) butter (divided)
3/4 C milk
Preheat oven to 425 degrees. Mix together flour, baking powder and salt in large bowl. Incorporate 5 T butter. Add milk, and mix till just combined. Cut and place on baking sheet. Melt and brush remaining butter over tops. Bake for 10-15 minutes.
Here's how to do it:
Think of biscuits as you would pastry. The colder and faster you work, the better. The butter is what gives these little guys layers. As they bake, the butter *pops* and causes the spaces. To get good layers, you want to squish the butter in your fingers like this. I use frozen butter so I can work it a little longer without making the dough too tough. Smaller pea-size balls of butter will make the biscuits tender.
This is what the dough should look like before you add the milk. Big lumps and little lumps all mixed in with the flour.
Yield: about 12 depending on the size of your cutter
Serving suggestions: eggs and sausage, apple sauce, butter, honey, molasses, or jam. Also great with soup, or as a topper for pot pies. And if you're lucky, you can serve it with your neighbor's super yummy apple butter!
These are awesome. Absolutely a keeper!