Easy Recipe of the Week: Flaky, Delicious Biscuits

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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.

Mix in milk until dough barely holds together.
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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.
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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!
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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!
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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. 

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2 thoughts on “Easy Recipe of the Week: Flaky, Delicious Biscuits

  1. Pingback: Spotlight On: The Pastry Blender | Feisty Cooks!

  2. Pingback: Frozen Food | Feisty Cooks!

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