December 17, 2012
I’m setting this down first because the basic biscuit recipe is so essential to most of my baked breads. I have the worst time getting my dough to rise, so I tend to avoid yeasty breads, no matter how delicious they are when other people make them.
You can probably find about a couple thousand dozen variations, but my stand by – and the recipe I most often tweak – is below.
- 2 cups flour
- 2 tbsp baking powder (not soda, POWDER)
- 1 tsp Kosher salt or 1-1/2 tsp table salt
- 2 tbsp softened butter
- 1 – 6 oz [3/4 cup] can evaporated milk (subs.: 3/4 cup light whipping cream or whole milk)
- Medium sized mixing bowl
- Cookie Sheet
- Baking Paper, sometimes called parchment paper or parchment baking paper (if you hate clean up as much as I do (-: )
- For Rolled Biscuits: rolling pin
- For Rolled Biscuits: 2 inch circular cookie cutter, or drinking glass with 2 inch diameter
- Preheat oven to 400 Fahrenheit
- Prepare cookie sheet by spreading a layer of baking paper (or grease with butter – do not flour)
- Combine dry ingredients in mixing bowl, stir with fork.
- Cut the butter into the flour mixture (basically just try to stir it in with the fork – the fork will “cut” the butter into tiny pieces all mixed up with the flour.)
- Make a well in the dry mixture.
- Pour in the milk.
- Mix with fork until all the dry ingredients are wet, forming a stiff, sticky dough.
For Drop Biscuits:
- Using fork, scoop out about 1 inch cubed volumes of dough and drop onto prepared cookie sheet, leaving an inch between.
- Bake for 10 to 13 minutes, or until golden brown on tips. – Makes about 10
For Rolled Biscuits:
- Flour a working surface and the rolling pin
- Turn out dough and knead until dough is an even consistency, about 2 minutes, flouring often
- Using rolling pin, roll out dough to about 3/4 inch thickness
- Using cookie cutter, cut out biscuits. Be sure to flour the cutter between cuts
- You may need to remove cut out biscuits and re-roll the dough to get as much of the biscuits cut out as possible. roll any remaining dough into a ball
- Arrange on cookie tray with no less than 1/4 inch of distance, and no more than 1 inch between biscuits
- Bake for 10 to 13 minutes, or until tops are golden brown. – Makes about 10