With snow on the ground, a permanent scarf around my neck, and a blanket always by my side, weather like this calls for warm and homey meals. Growing up in Virginia, I suppose I am predisposed to prefer southern meals like chicken & dumplings, or the very simple biscuit. Yes, these are EASY EASY EASY to make and so dynamite delicious too.
BLAZING BISCUIT DOUGH
2 1/4 c. flour
3/4 tsp. salt
1 tsp. sugar
4 tsp. baking powder
1/3 c. butter, very cold
1 c. milk, very cold
Combine dry ingredients & sift together. Cut butter into small pieces and mix in to dry ingredients with fork. You could also do this with a food processor, but I don’t have one, or your fingers, but that gets real messy. I usually end up doing a combination of using the fork & my fingers. Butter should be roughly the size of peas.
Turn out onto floured surface and knead for a few strokes until it comes together nice and smooth. NOTE: FLOUR IS YOUR BEST FRIEND. One of my pet peeves is dough sticking to my fingers (I can be quite paradoxical like that; an artist & chef who hates messy hands), so I flour it up! It feels like a waste, but you don’t want to lose your biscuit dough, sticky finger by finger. Make dough into a cohesive ball.
Now, apparently fluffy biscuits come from cold dough, so if you have time, wrap your dough in lightly floured plastic wrap and refrigerate for a bit. When you are ready to gobble down these babies, roll out your dough until its about 1/2″ to 3/4″ thick and cut out biscuit-sized circles. I should call myself the resourceful chef because I always find ways around not having certain things needed. Like a biscuit cutter. Use an appropriately sized glass and it works just as well. EDIT: Apparently it does not work just as well. A sharp cutter or knife (for square biscuits!) is better at producing clean edges which leads to good layers. I use a round cookie cutter now!
These biscuits will rise, so don’t worry if they look short. Place them on a lightly oiled baking sheet & bake for 8-10 minutes at 450 degrees. Don’t crowd them or they will take longer! Brown them to your liking; any way you do it, they will be splendidly delicious!
One note about leftover dough: Unless you need all the biscuits you can get out of this dough, wrap up the leftover dough into a ball and save overnight. The biscuits will be better than if you rerolled the dough immediately.