My Best Biscuits Yet

I always struggle so much with bread recipes, so anytime I find a recipe that works, I get so excited! I made this one twice within a week, and the second time was the night before we left for our Maryland trip. I figured they would be good the next day for breakfast, too. I have tried so many biscuit recipes with fancy steps and not had them work. I’ve also had luck with this recipe, but actually, today’s recipe might trump that one. That one is still good for the cheddar flavor. These technically have cheese in them, but it isn’t super noticeable. These biscuits are so fluffy inside while getting super tall and browning more evenly. They also don’t have a strong baking powder flavor like many recipes I’ve tried.

We’ve eaten them for breakfast, with leftovers, and with grilled chicken…mmm.

And you might notice a new tool in the pictures below…I have a new food processor! My old one had a few problems, and then stopped working unless you pressed down on it (there was a tiny crack in the base). K graciously ordered me a new one for my birthday, but we ordered it early since they were running a special at the time making it $75 cheaper than the regular price. I’ve only used it for the biscuits because I wanted to make sure it ran okay, but it has been waiting until after my birthday for more fun.

Directions for My Best Biscuits Yet

Adapted from Food Network Magazine

 

  • 2.5 cups flour
  • 1.5 teaspoons kosher salt
  • 2 Tablespoons baking powder
  • 1 stick (8 Tablespoons) unsalted butter, diced and chilled
  • ½ cup shredded cheese (I used cheddar), optional
  • 1 cup milk (whole or 2% work fine)

Preheat the oven to 425 degrees and prepare a baking sheet with a sheet of parchment or a silicone liner. In a food processor, pulse together the flour, salt, and baking powder.

When combined, add the butter pieces and pulse until the butter pieces are pea-sized.

Pulse in the cheese, then pour in the milk and pulse until the dough comes together into a ball.

Remove from the food processor and place on a well-floured surface. Knead the dough until smooth, and pat or roll into a rectangle that is about 3/4 inches thick.

Fold it in half, then repeat two more times. At this point, you can use whatever size biscuit cutters you want, in the 2-3 inch range. Cut out your biscuits, placing them on the baking sheet with space between them. You can re-roll the dough again, and cut out more biscuits to use all of the dough.

Bake at 425 degrees F, rotating after 7-8 minutes. You want them golden brown on top, which takes between 10-15 minutes depending on the size of the biscuits (bigger ones take longer).

Remove from the oven and serve.

Directions for My Best Biscuits Yet (without pictures)

Adapted from Food Network Magazine

  • 2.5 cups flour
  • 1.5 teaspoons kosher salt
  • 2 Tablespoons baking powder
  • 1 stick (8 Tablespoons) unsalted butter, diced and chilled
  • ½ cup shredded cheese (I used cheddar), optional
  • 1 cup milk (whole or 2% work fine)

Preheat the oven to 425 degrees and prepare a baking sheet with a sheet of parchment or a silicone liner. In a food processor, pulse together the flour, salt, and baking powder. When combined, add the butter pieces and pulse until the butter pieces are pea-sized. Pulse in the cheese, then pour in the milk and pulse until the dough comes together into a ball. Remove from the food processor and place on a well-floured surface. Knead the dough until smooth, and pat or roll into a rectangle that is about 3/4 inches thick. Fold it in half, then repeat two more times. At this point, you can use whatever size biscuit cutters you want, in the 2-3 inch range. Cut out your biscuits, placing them on the baking sheet with space between them. You can re-roll the dough again, and cut out more biscuits to use all of the dough.

Bake at 425 degrees F, rotating after 7-8 minutes. You want them golden brown on top, which takes between 10-15 minutes depending on the size of the biscuits (bigger ones take longer). Remove from the oven and serve.

Advertisements

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s