Biscuit Recipe
User Reviews
4.9
Biscuit Recipe
Description
The Biscuit Recipe starts with a blend of all-purpose flour, sugar, baking powder, and salt, into which very cold butter cubes are worked until the pieces resemble peas to almonds. Cold milk is added gently without overmixing, creating a crumbly dough. The dough undergoes a series of folds and cuts, building layers that contribute to a flaky texture. Rolled out and cut into shapes, the biscuits bake in a 425°F oven on parchment-lined trays. This high heat encourages the biscuits to rise tall with a tender crumb and a lightly browned crust. Techniques such as avoiding twisting the cutter and keeping butter cold enhance the final texture. These biscuits fit well with breakfast spreads or as accompaniments for soups and stews.
Ingredients
- 4 cups all-purpose flour (480g)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 cup butter cubed (227g, very cold
- 1⅓ cups milk 320mL, cold
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Toss in the cubed butter to coat with flour. Using a pastry blender or by rubbing the butter pieces between your fingers, work the butter into the flour until the butter pieces range in size from peas to almonds.
- Using a silicone spatula, fold the milk into the flour mixture until most of the flour is moistened but the dough is still crumbly. (Don’t over mix it. It will come together in the next step.) Turn out onto a well-floured surface.
- With floured hands, pat the dough to a 1-inch thick rectangle. Fold the dough in half. (A bench scraper or large spatula can be helpful here!) Cut the dough in half crosswise and stack the two halves on top of each other. Pat the dough into a rectangle again. Repeat folding, cutting, stacking, and patting 3 more times.
- Roll the finished dough to about ¾ to 1-inch thickness and cut into biscuits using a 2½ to 3-inch round floured cookie cutter. Place on prepared baking sheet. For best results, freeze the biscuits for 20 minutes.
- Bake for 20 minutes or until the tops and bottoms are golden brown. Immediately brush with melted butter, if desired. Enjoy hot or cool completely on a wire rack. While biscuits are best fresh from the oven, you can store them at room temp for up to 3 days.
Notes
- Position biscuits close together on the baking sheet to promote height during baking.
- For warmer climates, refrigerate cubed butter for 15-20 minutes before mixing to maintain proper texture.
- Press the biscuit cutter straight down without twisting to avoid compressing layers.
- If a biscuit cutter is unavailable, cut dough into 3-inch squares using a knife.
- Use high-fat butter like Kerrygold for richer flavor, though it's not necessary.
- Ensure oven is fully heated to 425°F before baking to achieve optimal rise and crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 641mg | 27% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 517IU | 10% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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