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Ingredients
2 cups flour
2 teaspoons baking powder
¾ teaspoon salt
6 tablespoons unsalted butter, diced and chilled in the freezer 5 to 10 minutes
¾ cup milk
Nutritional analysis per serving
10 grams carbs; 10 milligrams cholesterol; 82 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 61 milligrams sodium; 2 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. In a large bowl, thoroughly combine the flour, baking powder and salt. Use a pastry cutter or a fork to quickly work the butter into the dry ingredients until the mixture resembles coarse meal.
- Step 2
Add ½ cup of the milk and stir with a fork just to combine. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more milk, a tablespoon at a time, if the dough seems too dry.
- Step 3
Gather the dough into a ball and roll or pat the dough out to a ½-inch-thick circle on a lightly floured work surface. Using a 2-inch biscuit cutter or glass, cut out as many biscuits as possible. Place them an inch apart on ungreased baking sheets and bake until golden brown, about 10 minutes.
Private Notes
Comments
in quest for tender flake and less work I grated butter into bowl tossing with flour mixture as I went to prevent it from reassuming stick form Add milk Mixing with fork Grab a handful gently shape to biscuit like form Tender flaky perfection
Yum! I don’t buy milk so I mixed a scant 1/2 cup of almond milk and some sourdough starter in the measuring cup to thicken it. I liken it to using pasta water to thicken sauce. Still used regular butter and baking powder that I bought 2 weeks ago, absolutely delicious!
Good basic recipe.
another biscuit recipe my goal being to balance the of ease of making with tender flaky perfection I always end up using way more liquid and I weigh the flour I grate the cold but not frozen butter on a box grater using fine side straight into the bowl, tossing flour over as I go, otherwise I find it turns right back into a stick of butter I believe my error is over working, so this time I just gathered a biscuit size amount of dough gently patted and rounded will soon see