AuthoradminCategoryBreads
Preheat oven to 450°F.
In a large bowl add flour, baking powder, baking soda, sugar, and salt. Whisk to combine.
Add cold butter and cut in using a pastry blender (or fork). You’re looking for a somewhat crumbly texture. You want to see small bits of butter about the size of a pea.
Gently stir the milk into the flour a little bit at a time. The mixture will somewhat cohesive but slightly sticky. It should also start to pull away from the bowl. You may not need all of the milk.
Place the dough on a lightly floured surface and knead about 10 times or until the mixture smooth. If the dough is super sticky or sticks to the surface add a little more flour. If too dry, add milk 1 tablespoon at a time.
Gently pat out the dough until it’s 1-inch thick. Then using a large biscuit cutter to cut out biscuits and place them on a large baking sheet.
Pat out any remaining dough and repeat the cutting out process. Bake 10-12 minutes or until golden.
Serve warm and enjoy!
Cut in the butter or shortening before adding the liquid, and it should be cold. The little pockets of butter create lift and fluffiness.
Use a pastry cutter if you have one or a sturdy fork. You could also pulse a few times in your food processor with the dough blade. You don’t want to incorporate the butter completely, it should be about pea-sized.
Ingredients
Directions
Preheat oven to 450°F.
In a large bowl add flour, baking powder, baking soda, sugar, and salt. Whisk to combine.
Add cold butter and cut in using a pastry blender (or fork). You’re looking for a somewhat crumbly texture. You want to see small bits of butter about the size of a pea.
Gently stir the milk into the flour a little bit at a time. The mixture will somewhat cohesive but slightly sticky. It should also start to pull away from the bowl. You may not need all of the milk.
Place the dough on a lightly floured surface and knead about 10 times or until the mixture smooth. If the dough is super sticky or sticks to the surface add a little more flour. If too dry, add milk 1 tablespoon at a time.
Gently pat out the dough until it’s 1-inch thick. Then using a large biscuit cutter to cut out biscuits and place them on a large baking sheet.
Pat out any remaining dough and repeat the cutting out process. Bake 10-12 minutes or until golden.
Serve warm and enjoy!
Cut in the butter or shortening before adding the liquid, and it should be cold. The little pockets of butter create lift and fluffiness.
Use a pastry cutter if you have one or a sturdy fork. You could also pulse a few times in your food processor with the dough blade. You don’t want to incorporate the butter completely, it should be about pea-sized.