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omnomnomMy husband loves biscuits. I’ve become a big fan as well. He doesn’t cook so it’s all up to me. Over the years I’ve been trying different recipes and seeing what I like best.
For a while I was using the Food Processor Baking Powder Biscuits out of the King Arthur Flour 200th Anniversary Cookbook but then I saw this one over at Kitchen Mage and liked that too but it wasn’t sweet enough for me so I made changes and the end result is pretty much making it a mix of those two recipes.
Keep in mind these are American Biscuits and that I’m from New England…My idea of what a biscuit should taste like isn’t not necessarily what yours is.
[recipe with photos under the cut]
Preheat the oven to 400 F.
2 ¼ cups Flour
¾ tsp Salt
2 or 3 Tbsp Sugar
4 tsp Baking Powder
½ cup (1 stick) very cold Butter
1 cup very cold Milk
I dump the flour, salt sugar and baking powder in my food processor.* I pulse a few times to mix.
Then I take the butter out of the fridge and cut it up into pieces.
Then I dump that in the food processor and then pulse until the mixture is mostly like very course cornmeal in texture.
Then I dump all that into a mixing bowl.
In the bowl I add the milk and mix with a wooden spoon. I mix until it is just mixed. They tend to fluff up less if you over mix them.
Then I dump this out onto a floured counter or board and shape until it’s sort of square like. Then I cut this into mostly square like pieces and place on an ungreased cookie sheet.
In this picture three are already on the cookie sheet. I usually get about 14 per batch.
I cook these in the oven for about 10-12 minutes. Usually ten minutes but my oven is a little funny so your mileage may vary.
Then when slightly golden I take these out of the oven and slide onto a cooling rack. I don’t wait until they cool off too much to eat them though. These are perfect when fresh and warm.
* I have a small food processor that I think holds about 3 cups maybe so I usually use that.
I’ve also made these without it using a pastry blender or my (clean) fingers.
For a while I was using the Food Processor Baking Powder Biscuits out of the King Arthur Flour 200th Anniversary Cookbook but then I saw this one over at Kitchen Mage and liked that too but it wasn’t sweet enough for me so I made changes and the end result is pretty much making it a mix of those two recipes.
Keep in mind these are American Biscuits and that I’m from New England…My idea of what a biscuit should taste like isn’t not necessarily what yours is.
[recipe with photos under the cut]
Preheat the oven to 400 F.
2 ¼ cups Flour
¾ tsp Salt
2 or 3 Tbsp Sugar
4 tsp Baking Powder
½ cup (1 stick) very cold Butter
1 cup very cold Milk
I dump the flour, salt sugar and baking powder in my food processor.* I pulse a few times to mix.
Then I take the butter out of the fridge and cut it up into pieces.
Then I dump that in the food processor and then pulse until the mixture is mostly like very course cornmeal in texture.
Then I dump all that into a mixing bowl.
In the bowl I add the milk and mix with a wooden spoon. I mix until it is just mixed. They tend to fluff up less if you over mix them.
Then I dump this out onto a floured counter or board and shape until it’s sort of square like. Then I cut this into mostly square like pieces and place on an ungreased cookie sheet.
In this picture three are already on the cookie sheet. I usually get about 14 per batch.
I cook these in the oven for about 10-12 minutes. Usually ten minutes but my oven is a little funny so your mileage may vary.
Then when slightly golden I take these out of the oven and slide onto a cooling rack. I don’t wait until they cool off too much to eat them though. These are perfect when fresh and warm.
* I have a small food processor that I think holds about 3 cups maybe so I usually use that.
I’ve also made these without it using a pastry blender or my (clean) fingers.