Saturday, June 9, 2012

Perfect Biscuit Recipe

These were very light and flaky! The trick really is to NOT twist when cutting these out. We liked these very much.

Perfect Biscuit Recipe


2 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
3/4 cup milk

Preheat oven to 425. Sift together the dry ingredients. Blend in the butter using 2 knives or a pastry blender until it resembles a coarse corn meal.  You can add 1 or 2 more tablespoons for butter for a richer biscuit.

Make a well in the center of the flour mixture, pour in liquid and stir vigorously with a fork for 30 seconds. Then turn it onto a floured board and knead for 30 seconds.


Roll the dough with a lightly floured rolling pin or pat it out to the desired thickness. About 1/4 -1/2 inch. Cut the dough with a biscuit cutter—straight down, don’t twist!  Brush the tops with milk or melted butter and bake 1/2 inch apart on a greased baking sheet for 7-15 minutes.



3 comments:

  1. can you do these as drop biscuits?

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  2. You probably could do them as drop biscuits. I would use the rim of a glass cup or a vegetable can if you don't have a biscuit cutter.

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