 smaller 1/2" thick biscuits |  |  |
 |  large 1" thick biscuits |
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 my grandmother's pastry cutter |  |
There's just 2 of us, so I don't need to make a dozen or more biscuits for dinner. This recipe just makes 6 flaky homemade biscuits (although you can certainly double or triple the recipe). They're really fast & easy to make, because you probably won't have to knead the dough at all (or maybe just once or twice). Then, you just pat it out (no rolling pin) and use a biscuit cutter or just the dough into squares. Only about 30 minutes, from start to finish, for flaky, buttery biscuits for dinner!
SOUTHERN BAKING POWDER BISCUITS
1 Cup all-purpose flour ~ plus extra for hands & rolling surface
3 tsp. baking powder.......................1/2 tsp salt
4 TB (1/4 cup) unsalted butter, cold & cut into small cubes
1/2 Cup milk (any kind ~ I like unsweetened almond or cashew milk ~ buttermilk is fine too)
***
Preheat oven to 400°. Line a baking sheet with parchment paper & set aside.
Whisk together dry ingredients in bowl. Cut in the cold butter (with pastry cutter or 2 forks) until resembles small peas. Slowly add milk and mix with fork or wooden spoon until dough is just slightly sticky. (Add a little more milk if it's way too sticky.)
Remove dough from bowl and put onto silpat mat or lightly floured surface ~ fold over on top of itself about 10 times. Then, pat the dough flat (or roll out) until it's about 1" thick. Cut using biscuit cutter ~or~ I used a 3" glass for the big ones (kneading & patting the scraps flat to make more biscuits) ~ or just cut into squares so you don't have any scraps.
Put the biscuits on prepared baking pan. Bake for 9-12 minutes or until golden brown.
Makes about 4-5 big, thick biscuits. If you pat (roll the dough) to about 1/2" thick, then you'll have about 6-10 biscuits (also depends on how big you cut them)
1 Cup all-purpose flour ~ plus extra for hands & rolling surface
3 tsp. baking powder.......................1/2 tsp salt
4 TB (1/4 cup) unsalted butter, cold & cut into small cubes
1/2 Cup milk (any kind ~ I like unsweetened almond or cashew milk ~ buttermilk is fine too)
***
Preheat oven to 400°. Line a baking sheet with parchment paper & set aside.
Whisk together dry ingredients in bowl. Cut in the cold butter (with pastry cutter or 2 forks) until resembles small peas. Slowly add milk and mix with fork or wooden spoon until dough is just slightly sticky. (Add a little more milk if it's way too sticky.)
Remove dough from bowl and put onto silpat mat or lightly floured surface ~ fold over on top of itself about 10 times. Then, pat the dough flat (or roll out) until it's about 1" thick. Cut using biscuit cutter ~or~ I used a 3" glass for the big ones (kneading & patting the scraps flat to make more biscuits) ~ or just cut into squares so you don't have any scraps.
Put the biscuits on prepared baking pan. Bake for 9-12 minutes or until golden brown.
Makes about 4-5 big, thick biscuits. If you pat (roll the dough) to about 1/2" thick, then you'll have about 6-10 biscuits (also depends on how big you cut them)
  smaller biscuits |  see butter in batter  large biscuits |  smaller biscuits  large thick biscuits |
 smaller 1/2" thick |  | large 1" thick |  taking it old school..... my grandmother's biscuit & pastry cutter ~ my mom's rolling pin & measuring spoons |
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