BREAKFAST BISCUITS

No frozen or refrigerated biscuits in the store? No problem! Try this easy recipe πŸ˜‹πŸ‘©β€πŸ³

INGREDIENTS

  • 2 cups AP flour (250g)
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp butter (very cold/frozen)
  • 3/4 cup milk

INSTRUCTIONS

  1. Chill butter in freezer 20 mins before beginning. This is very important for light flaky biscuits
  2. Preheat oven to 425F, line cookie sheet with parchment paper
  3. Combine flour, baking powder, sugar and salt, mix well and set aside
  4. Remove butter from freezer and cut it into your flour with a pastry cutter or my preferred way, grate using a box grater.
  5. Add the grated butter to the flour and stir until the mixture resembles coarse crumbs
  6. Make a well in the centre and add the milk, use a wooden spoon or spatula to stir until just combined (don’t overwork the dough)
  7. Transfer dough to a floured surface and gently work the dough together. If the dough is too sticky, add flour until manageable
  8. Once the dough comes together, fold in half over itself and use your hands to gently flatten layers together, rotate 90 degrees and fold in half again, repeat 6 times
  9. Use hands to flatten dough to 1″ thickness, lightly dust cutter (I use a drinking glass) with flour, push cutter straight down (don’t twist) into the dough and drop biscuit on prepared sheet about 1/2″ apart. You should get about 6 bicuits
  10. Bake at 425F for about 12-15 mins or until the tops are light golden brown
  11. Brush with melted butter immediately after removing from oven.

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