.JPG)
Hello Bakers,
In the past few weeks, I have gotten several requests for a good biscuit recipe.
This led me to think that maybe biscuits would be a great blog post.
The following biscuit recipe is a particular favorite.
It is quick and easy, uses milk not buttermilk and uses only baking powder -
making it very accessible to the baker who wants to get some hot and delicious
biscuits on the table - without having to think about ingredients.
Most of us have milk and baking powder in our kitchens and if you are reading this
blog - you most likely have unbleached all purpose flour (King Arthur) in your cupboard as well.
This recipe uses butter - pure unsalted delicious butter.
This is one of those recipes where the butter flavor is the star.
Often I am asked by students "when do you use a premium butter and when is a regular unsalted
butter OK to use in your baking?"
When butter is the predominant flavor - spend up and get the good stuff.
Recipes like biscuits, pie crust. croissants, puff pastry, quick puff pastry and butter cookies (like shortbread) are all better with made with premium butter - after you have mastered the technique of that particular recipe.
Use a supermarket butter when the recipe has lots of sugar, chocolate and other flavors - cakes,
muffins and brownies are good examples of where I would use Trader Joe's unsalted butter.
In these biscuits, I used unsalted Plugra which is a delicious European Style butter.
Another one of my favorite brands of butter is Challenge Butter.
Challenge Butter is local to California and never uses milk from cows that have been treated with rbST.
Kerrygold is another delicious choice but needs to be cubed and frozen first. Kerrygold cows are grass fed which is why their butter softens up so quickly.
I hope you enjoy this recipe and add it to your repertoire - it will surely make your loved ones smile
to see hot biscuits on the table for dinner.
BTW - they are also great with sausage gravy. Yum!
P.S. You can easy cut the recipe in half - that's why I wrote it in grams. :)
Happy Baking!
Colette
Flaky Buttery Biscuits
Oven
400 conventional or 375 convection
Pan Prep:
Line
a sheet tray with parchment paper
Makes
18 2” biscuits
450g
unbeached all purpose flour
8g
salt
22g
granulated sugar
18g
baking powder
180g
unsalted butter – cubed and keep cold
270g
(ml) milk Sift all the dry ingredients
together.
.JPG)
1.
Cut
in the butter – the mixture should look like corn flakes. A plastic bowl scraper works great for this.
.JPG)
2.
Add
the milk.
3.
Combine
working the flour into the liquid, push the liquid into the flour with the bowl
scraper,
against
the side of the bowl. This is how you build layers.
.JPG)
The
mixture will begin to come together and there should be no floury residue on
the bottom of the bowl.
.JPG)
4.
Transfer
the dough to a work surface andf fold a few times until it comes together – do
not overwork.
5.
Roll
out the dough to 1/2-5/8” thickness. Cut with a floured cutter and place the
biscuits on the lined sheet pan.
.JPG)
6.
Chill
in the refrigerator for 10 minutes to firm up the fat.
7.
Brush
the tops with a little milk – this keeps the crust soft.
8.
Bake
at 400 until the tops are light brown – start checking in 12-14 minutes.
9.
They
should be golden brown and delicious. Make sure to pick one up carefully – make
sure they feel light.
Leftover biscuits can be frozen
for up to one month. Thaw at room temperature for several hours and then
refresh in a 350 degree oven for 5-7 minutes before serving.