Recipe by profken
I'm not a great baker, but I like to make biscuits to go along with soups and stews. This recipe is simple, but gets great results. There are two keys. The first is to handle the dough as little as possible, and never, ever use a rolling pin. The second is to add the milk slowly - the amount varies between 3/4 - 1 cup to get the right consistency. I don't know why!
Top Review by Kathrine D.
Wow! excellent biscuits. So light & delicious. I was looking for a second biscuit recipe because my go to recipe calls for heavy whipping which I don't always have on hand. Many other recipes I saw called for self-rising flour, which I seldom use, so again, not on hand. I decided to give this one a try & am so VERY glad I did. I did substitute buttermilk for the milk, but changed nothing else. These are light & melt in your mouth. I wanted to just keep eating them even when I was full. Thanks for sharing this recipe.
- 473.18 ml all-purpose flour
- 29.58 ml baking powder
- 14.79 ml sugar
- 4.92 ml salt
- 73.94 ml unsalted butter (cut back on salt if you only have salted butter)
- 177.44-236.59 ml milk (can be whole or skim)
Directions See How It's Made
- 1. Preheat oven to 400.
- 2. Sift dry ingredients into a bowl. Transfer to a food processor along with the butter, cut into small pieces. Pulse 5-6 times until just blended.
- 3. Return flour mixture to bowl, and add 3/4 cup milk. Stir until dough can easily be formed into a ball. If mixture is too dry, slowly add up to 1/4 cup more milk until proper consistency is reached.
- 4. Let the dough rest for 30 minutes.
- 5. Spray a baking sheet with cooking spray. Put the dough directly on the baking sheet and use hands to press into a rectangle approximately 1 inch thick. Cut dough into biscuit shapes using a floured glass or biscuit cutter.
- 6. Organize biscuits on pan so that sides are touching. Bake 10 - 12 minutes until golden brown. Watch carefully to avoid burning bottoms.