Biscuits
Flaky, tender scone-style biscuits made with self-raising flour and cold grated butter. Quick to make and brilliant warm from the oven. Easily made into cheese biscuits too.
Ingredients
- 1 cup self-raising flour (plus a little extra for the counter)
- 30g (2 tablespoons) cold butter, diced small
- 80g (1/3 cup) cold milk
- Pinch of salt
- {"For cheese biscuits"=>"1/2 teaspoon dried mustard, pinch of cayenne, 1/2 cup shredded cheddar"}
Instructions
- Preheat oven to 425°F.
- Place the flour and a pinch of salt in a bowl. Add the cold butter and rub it in gently with your fingertips until the mixture resembles rough breadcrumbs.
- Add the cold milk a little at a time, stirring until the mixture just holds together. Don't overwork it.
- Turn out onto a floured surface. Fold the dough over on itself a few times, adding a little more flour if it sticks.
- Roll or pat out to about 3/4 inch thick.
- Cut out biscuits using a round cutter or glass and place on a baking sheet.
- Bake for about 15 minutes until light golden.
- {"To refresh stale biscuits"=>"put them back in a 350°F oven for 10 minutes."}
Notes
- Cold everything: Cold butter and cold milk are key to flaky biscuits. The butter should not melt before it hits the oven.
- Don’t overwork: Mix until just combined — overworking the dough develops gluten and makes tough biscuits.
- Cheese biscuits: Add 1/2 tsp dried mustard, a pinch of cayenne, and 1/2 cup shredded cheddar to the dry ingredients.
- Self-raising flour: If you only have plain flour, add 1.5 tsp baking powder per cup of flour.
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