Classic Baking-Powder Biscuits
These flaky buttermilk biscuits are a delightful addition to any breakfast or brunch spread. With a golden brown crust and a soft, tender interior, they pair perfectly with whipped butter and warm maple syrup. Easy to make and even easier to enjoy, these biscuits are sure to become a family favorite.
— Constant Cookbook
Ingredients
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1⁄2 tsp. baking soda
- 1 tsp. fine sea salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into
- 1⁄4-inch dice
- 2⁄3 cup milk
- Whipped butter for serving (optional)
- Warmed maple syrup for serving (optional)
Instructions
- Preheat an oven to 450°F. Lightly butter a baking sheet.
- In a large bowl, sift together the flour, baking powder, baking soda and salt. With your fingertips, rub the butter into the flour until the mixture resembles coarse meal, handling it as little as possible. Stir in the milk and blend with a spoon just until all the liquid has been absorbed. With lightly floured hands, work the dough briefly until it barely holds together in a flaky ball.
- Place the dough on a lightly floured work surface. Roll or pat the dough out into a round about 1⁄2 inch thick. With a 2-inch biscuit cutter or the rim of a glass, cut out as many rounds as possible. Gather up the scraps, work into a cohesive ball, reroll and cut out more rounds. Do not reroll the dough more than once or you will end up with tough biscuits.
- Transfer the biscuits to the prepared baking sheet and bake until golden brown, about 15 minutes. Serve immediately with whipped butter and warm maple syrup.
Comments
No comments found.