Saturday, July 30, 2011

Perfect Biscuits

Photo and Recipe from Homesick Texan

I have been turning to this biscuit recipe again and again (...and again) for a couple of years now. I've tried a couple of other recipes, but this is always the one that I come back to. They are so simple and use things that I always have on-hand. They are delicious and they turn out wonderful every time.

Recipe from Homesick Texan

2 cups of flour
1 Tbsp of baking powder
1 tsp of sugar (can add more to taste)
1/2 tsp of salt
1 stick of butter, cold (8 tablespoons)
3/4 cup of *buttermilk, cream or half-and-half
(*I always use this buttermilk substitute: 1 cup milk + 1 Tbsp white vinegar OR lemon juice -- let sit for 5 minutes)

Preheat the oven to 450 degrees.

Mix all the dry ingredients together. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. Add the liquid, mixing until a bit loose and sticky.

Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking. Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes. Roll out dough until it’s 1/4 of an inch thick, and then fold it in half. Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough.

Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown. Makes 10-12 biscuits.

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