Biscuits
Big fluffy biscuits make any breakfast better.
Equipment
- Food processor
Ingredients
- 2 cups flour
- 5 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tbsp sugar
- 6 tbsp cold, good quality, salted butter
- 3/4 cup milk
Instructions
- Heat oven to 425 degrees and place parchment in a cast iron skillet or baking pan. Set aside
- In the bowl of a food processor, combine flour, baking powder, soda and sugar. Pulse a few times to mix.
- Add cubed cold butter to food processor and pulse 5-6 times until butter forms small balls. Add milk and stir until dough is shaggy.
- Transfer dough to a floured surface. Bring dough togeher by hand adding more flour if needed. Pat dough in to a rectangle and fold into thirds. Rotate dough 90 degrees and repeat folding process two more times.
- Pat dough int o a 1/2 inch rectangle and cut with a 3 inch round cutter. Repeat with scraps being careful not to overwork the dough
- Place biscuits in skillet allowing them to touch.
- Bake until golden brown, 10-15 minutes.
Notes
- A food processor isn’t necessary, but it mixes just right without overworking the dough.
- Be sure to use good quality butter. I love European butter for biscuits, such as Kerry Gold or Plugra.