Tuesday, February 15, 2011

Very Light Biscuits

Growing up with my great-grandma meant I ate a lot of biscuits. I never did figure out how she made hers -she wasn't the most patient teacher - but I do remember spending time with her in the kitchen, patting the biscuits into shape and begging for bits of dough to eat (maybe that's why she wasn't so patient?). Mmmm... Now my kids do the same thing to me! They hang out next to me under the guise of "helping" because they want a nibble or two, or better yet, a chance to scrape the bowl of all the leftover dough.

This recipe is really good. It is fairly simple and makes deliciously light biscuits. The key to light, flaky biscuits is to work the dough as little as possible.

4 cups all purpose flour
3/4 cup butter, cut into cubes
4 tsp sugar
1 tsp salt
2 Tbs baking powder
1 1/2 cups milk

Mix all of the dry ingredients. Cut in the butter until the dough is crumbly. It's okay if some of the crumbs are lima bean size and some are petite pea size. The butter pieces melt & create flaky, airy biscuits. Stir in the milk, just until combined. Turn onto a floured surface and pat just enough to hold it together. Pat it to about 1" thickness. Cut with a floured biscuit cutter, and place 1" apart on a lightly greased baking sheet. Bake at 425F for about 10-13 minutes or until golden on the bottoms. Serve hot & with jam or gravy. Makes about 3 dozen 2" biscuits.

No comments:

Post a Comment