faux foodie


Joy of Cooking Biscuits
August 1, 2013, 2:10 am
Filed under: breakfast, Company, favorites

INGREDIENTS

2 cups all purpose flour
2 1/2 tsp baking powder
1/2 to 3/4 tsp salt
5-6 Tbs cold unsalted butter, cut into pieces
3/4 cup milk (I used almond milk)

DIRECTIONS

1.
Position a rack in the center of the oven. Preheat the oven to 450°. Have ready a large ungreased baking sheet. Whisk flour, baking powder and salt thoroughly into a large bowl. Drop in 5-6 Tbs cold unsalted butter, cut into pieces. Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work. For biscuits with crunchy edge and flaky, layered texture, continue to cut in the butter until the largest pieces are the size of peas and the rest resemble bread crumbs. For classic fluffy biscuits, continue to cut in the butter until the mixture resembles coarse bread crumbs. Do not allow the butter to melt or or form a paste with the flour.
2
Add 3/4 cup of milk all at once and mix with a rubber spatula, wooden spoon, or fork just until most of the dry ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.
3.
To shape round biscuits:
Transfer the dough to a lightly floured surface. With your fingers, pat the dough until 1/2 inch thick. Cut out 1 3/4- to 2-inch rounds with a drinking glass or biscuit cutter dipped in flour; push the cutter straight down into the dough and pull it out without twisting for biscuits that will rise evenly.

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