Tender, buttery and flaky, these biscuits will be a welcome addition to your breakfast with a little honey or jam, or as a side to accompany soups and stews, fried chicken, chili, roast and more! These baking powder biscuits are quick to make and use ingredients typically on-hand.
|2 cups||all-purpose flour||280 g|
|4 teaspoons||baking powder||20 g|
|1 teaspoon||white sugar||4 g|
|1/2 teaspoon||salt||3 g|
|1/2 cup||butter, chilled||113 g|
|3/4 cup||milk, chilled||175 mL|
- Preheat oven to 450°F (232°C / Gas mark 8). Optionally line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl sift together flour, baking powder, sugar and salt.
- Cut the chilled butter into 1/2 inch (1.3 cm) cubes and work into dry ingredients using a pastry blender or fork, until the mixture resembles course crumbs.
- Form a well in the center of your mixture and pour in the chilled milk. Stir only until the dough comes together, using your hands may work best. Dough will be sticky.
- Turn out your dough onto a lightly floured surface and pat, or roll out to a thickness of approximately 3/4 to 1 inch (2 to 2.5 cm).
- Cut out biscuits with a 2 inch (5 cm) cutter, being sure to push straight down through the dough (do not turn/rotate the cutter as you cut through). Place the cut rounds onto baking sheet spaced out about 1 inch (2.5 cm) apart. Reform any scrap dough, working it as little as possible and continue cutting.
- Bake biscuits for 10 to 12 minutes, or until golden brown. Remove and let stand for 2 minutes before enjoying.
Tips & Tricks
- It’s important that the butter and milk is cold. The flaky texture of the biscuit is made when the chilled butter melts during cooking, leaving the void it previously occupied.
- When handling the dough with hands, work quickly and handle only as much as required, as your hands will begin to soften the butter.