Sweet Biscuits for Breakfast or Shortcake

By Loves2Teach on January 21, 2005

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Ingredients

2 cups all-purpose flour ( I measure by fluffing up the flour, then dipping the metal cup into the canister and shaking the flo)
1/4 cup all-purpose flour, for patting out the dough
1 teaspoon regular table salt
1 tablespoon baking powder
3/4 cup powdered sugar
1/4 lb ice cold unsalted butter, if you have european style butter,use that
3/4 cup half-and-half

Preheat oven to 400, I place a rack in lowest position in the oven.
Combine dry ingredients.
Cut in butter.
Stir in liquid until it just begins to pull from the sides- it will be pretty moist.
Spread 1/4 C flour on a pastry board and dump the dough onto the flour.
Gently turn the dough until all sides are covered with flour.
Knead by gently rubbing the dough into the flour, a scant 8 to 10 turns.
Pat the dough into a 1 inch thich slab.
Cut into rounds with a sharp round biscuit cutter- I use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much.
Place on insulated cookie sheet about 1/2 inch apart.
Put in HOT oven and bake for 12- 15 minutes.
You can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden.
(I get 9 biscuits when I use a 2 1/2" cutter).