Classic Baking-Powder Biscuits
Classic Baking-Powder Biscuits is rated
out of
5 by
1.
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
4
Makes about 9 biscuits.
The key to making featherlight biscuits and scones is minimal handling of the flaky, crumbly dough. You may think the dough needs more kneading to hold together, but the less you work it, the lighter the result will be. When adding the butter, work quickly so it does not melt into the dough before the biscuits go in the oven. If it becomes soft, the biscuits will be tough. Shape the dough on a lightly floured surface, gently pressing and patting it into a thick circle.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1⁄2 tsp. baking soda
- 1 tsp. fine sea salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into
1⁄4-inch dice - 2⁄3 cup milk
- Whipped butter for serving (optional)
- Warmed maple syrup for serving (optional)
Directions:
Preheat an oven to 450°F. Lightly butter a baking sheet.
In a large bowl, sift together the flour, baking powder, baking soda and salt. With your fingertips, rub the butter into the flour until the mixture resembles coarse meal, handling it as little as possible. Stir in the milk and blend with a spoon just until all the liquid has been absorbed. With lightly floured hands, work the dough briefly until it barely holds together in a flaky ball.
Place the dough on a lightly floured work surface. Roll or pat the dough out into a round about 1⁄2 inch thick. With a 2-inch biscuit cutter or the rim of a glass, cut out as many rounds as possible. Gather up the scraps, work into a cohesive ball, reroll and cut out more rounds. Do not reroll the dough more than once or you will end up with tough biscuits.
Transfer the biscuits to the prepared baking sheet and bake until golden brown, about 15 minutes. Serve immediately with whipped butter and warm maple syrup.
In a large bowl, sift together the flour, baking powder, baking soda and salt. With your fingertips, rub the butter into the flour until the mixture resembles coarse meal, handling it as little as possible. Stir in the milk and blend with a spoon just until all the liquid has been absorbed. With lightly floured hands, work the dough briefly until it barely holds together in a flaky ball.
Place the dough on a lightly floured work surface. Roll or pat the dough out into a round about 1⁄2 inch thick. With a 2-inch biscuit cutter or the rim of a glass, cut out as many rounds as possible. Gather up the scraps, work into a cohesive ball, reroll and cut out more rounds. Do not reroll the dough more than once or you will end up with tough biscuits.
Transfer the biscuits to the prepared baking sheet and bake until golden brown, about 15 minutes. Serve immediately with whipped butter and warm maple syrup.
Makes about 9 biscuits.
Adapted from
Williams-Sonoma Collection Series,
Breakfast,
by Brigit L. Binns
(Simon & Schuster, 2003).
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Rated 5 out of
5
by
csinensis from
I can't believe I didn't make these sooner!!!
I made these biscuits last night. This recipe doesn't require any exautic ingredient. I always have all of the ingredient in my fridge/pantry. I used food processor to mix in the butter and it took less than a minute to get them incorporated. I used baking powder instead of baking soda. Also used plain Greek yogurt thinned with milk in place of milk in the recipe. They came out beautiful, smelled wonderful, and it just melted in my mouth. I will never buy the canned dough stuff. I'll definitely make these again and again and again!!
Date published: 2014-01-08