Grpahomemadebiscuits Recipes

FLUFFY HOMEMADE BISCUITS RECIPE

Steps:

• Dice butter into 1/2" cubes and refrigerate until needed.
• In a large mixing bowl, combine flour, baking powder, sugar and salt. Whisk thoroughly.
• Add diced cold butter and cut it into the flour using a pastry blender (or two knives or a fork), until the largest butter pieces are pea-sized.
• Add 1 cup - minus 2 Tbsp of Half and Half all at once and stir until mixture comes together and is mostly moistened. Do not over-mix.
• Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.
• Pat dough into a rectangle then fold it in half and pat into another rectangle. Fold a second time and pat into a 5"x10" rectangle or 3/4" thickness. Dip a 2 1/2" round biscuit cutter into flour and cut out 8 biscults. Pull together scraps and form into a rectangle to cut an extra 2 biscuits.
• Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F for 12-15 minutes or until tops are golden brown and biscuits are baked through. While bicuits are hot, brush tops with 1/2 Tbsp melted butter. Transfer to a wire rack to cool 10 minutes then serve.

PERFECT BISCUITS FROM SCRATCH

Steps:

• Preheat oven to 450°F.
• Combine flour, sugar (optional), baking powder, and salt in a large bowl. Mix with a fork or whisk until combined.
• Cut the butter into the flour mixture using a pastry cutter or two forks. The mixture should resemble coarse crumbs.
• Add milk to the flour mixture and stir to form a shaggy dough. Make sure not to overmix.
• Turn the dough out onto a lightly floured surface. Knead dough 3-4 times or until it comes together. Avoid overworking.
• Lightly flour your rolling pin (if the dough is sticky) and roll out the dough to about ¾ inch thickness.
• Cut biscuits out of dough using a 2 inch round cookie cutter, then place on an ungreased baking sheet. Make sure to cut your circles as close together as possible.
• Lightly brush each biscuit top with milk.
• Bake for 8-10 minutes or until the biscuit tops are lightly golden.