Homemade Biscuits
Ingredients
Ingredients
- 2 6667/10000 cup all-purpose flour (334 g)
- 4 teaspoon baking powder
- 4 teaspoon granulated sugar
- 1 1/4 teaspoon salt
- 8 tablespoon unsalted butter very cold (1 stick)
- 1 cup milk
Equipment
- Food Processor
- 2 3/4 Circle cutter
Directions
For best results cut up butter into 1/4 TBSP chunks and chill in the freezer for 20 minutes. It is ideal that the butter is very cold for light, flaky, buttery biscuits.
Directions
- Preheat oven to 425F, line a cookie sheet with nonstick parchment paper and set aside.
- Combine flour, baking powder, sugar, and salt in the food processor.
- Remove your butter from the freezer add to the flour mixture.
- Combine together using several pulses of the food processor, until the mixture resembles coarse crumbs.
- Transfer mixture to a large bowl, then add milk and use a spatula to stir until combined, but do not over-work.
- Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
- Shape the dough into a rectangle, not too flat, then fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees then fold again. Repeat this step 5-6 times in all, taking care to not overwork the dough.
- Flatten the dough to 1" thick one last time and lightly dust a 2 ¾" round biscuit cutter with flour.
- Press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
- Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet.
- Gently re-work the dough to get another biscuit or two until you have at least 8 biscuits.
- Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
- If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.