Biscuit Recipe

biscuits_close
Have I ever mentioned that I love biscuits?  Well, I do.  I really really do.  And, oddly enough, until very recently I’d never made them from scratch.  For someone that loves to bake and loves to eat biscuits it seems unlikely, but there you have it.

Now that I have made biscuits, and know how easy it is to have fresh biscuits on hand, there could be a problem.  But it’s a good problem to have, so I wouldn’t dream of complaining. Somehow I’ll muddle through.  ;]

As for what one puts on the biscuits, I haven’t gotten into the gravy thing.  Maybe that will come later. Thus far in my life I’ve enjoyed them plain, with butter, with honey, and with jam.  Yum-yum-yum-yum! Here’s the recipe I used to initiate myself as a biscuit baker.  I hope you enjoy it!

Biscuit Recipe
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Ingredients:

2 cups all-purpose flour
1 TBSP baking powder
1 tsp salt
1 TBSP white sugar
1/3 cup butter
1 cup milk

Directions:
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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Helpful Hints

  • Refrigerate the dough for about an hour before rolling it out.  This will make it easier to roll out and cut.
  • Make sure your rolling surface is adequately floured or you’ll end up with a sticky mess.
  • For easy cleanup, flour the inside surface of a full-size, rimmed cookie sheet and roll your dough out there.  The rim of the cookie sheet will help keep the flour contained and will make cleanup easier.
  • To make roughly six large biscuits, use a 3″ biscuit cutter.  A 2 1/2″ inch cutter will yield approximately 10 biscuits.
buttered_biscuit

How do you eat your biscuits, dear readers?  Savory?  Sweet?  Do tell.

Warm regards,
Melody

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One Comment

  1. Posted January 22, 2013 at 12:14 pm by Jo Murray | Permalink

    They look like what we call ‘scones’ in Australia. We eat them with jam and cream, but never gravy.