I’ve always wanted to learn how to make the perfect biscuit. Today, I found THE recipe. And to think it was sitting in a cookbook on my kitchen shelf all along!!
These biscuits are light, flaky, buttery, and fantastically delicious. And the best part…they’re super easy and take ingredients that are typically found in any pantry.
The next time I have out-of-town guests, this is what I’m making for breakfast. Along with eggs, OJ, and strawberry jam, of course. 🙂
Recipe found in the Taste of Home Cookbook, page 439.
2 cups flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening (I used 1 cube of salted butter…COLD..right out of the refrigerator!)
2/3 cup milk
Step 1: In a small bowl, combine the flour, baking powder, sugar, and salt. Mix with fork. Cut in shortening (butter) with a fork or pastry blender until the mixture resembles coarse crumbs. Beat egg with milk. Stir into dry ingredients JUST until moistened. (BE CAREFUL WITH BISCUITS, NOT TO OVER MIX!!!)
Step 2: Turn onto well-floured surface. Knead 20 times (I only kneaded 12 times). Roll to 3/4-inch thickness (I actually used my ruler to measure!!). Cut with a floured 2 1/2 inch biscuit cutter (I just used the ring from a Mason jar).
Step 3: Place onto a lightly greased baking sheet. Bake at 450 F for 8-10 minutes (mine took a little longer…maybe because of high altitude) or until golden brown.
Step 4: (My addition) Place a tiny pad of butter on top of each biscuit and let melt in warm oven.
Serve biscuits warm.
Yield: 1 Dozen (Mine only made 8–I must have cut them a little thicker than they were supposed to be. Still turned out great.)
Note: Biscuits are a tricky thing to make. For a more tender and flaky biscuit, be careful not to overmix or overknead the dough.