A favourite of mine!
I have revised this recipe over the years and I think I have found recently found the key to delicious biscuits . Folding the dough and making sure your biscuits are cold before baking make an enormous difference to the outcome. They will be flaky and delicious.
You may decide to cut your biscuits free style, but a biscuit cutter is a good investment and a . good thing to have on hand. I suggest 2 inch
This recipe makes approximately 12 to 15 biscuits.
preheat your oven to 450
#1
stir together:
2 TBLSP. sugar
1 TBLSP. Baking powder
1 tsp. salt
2 cups of flour
set aside
#2
In a second bowl or I use a 2 cup measuring cup
mix together:
2 eggs
1/4 -cup sour cream (I often use low fat 5%) or plain yogurt (not vanilla)
1/4 cup milk. I usually have skim in the fridge, but any milk will work and the more fat in the milk, the richer the biscuits will be.
#3
cut butter straight from the fridge. The key to good biscuits is that everything needs to be cold
Into dry ingredients:
sometimes I grate the butter, but since it is important to keep the pieces cold it is a good idea to have it precut into small cubes and work it into your dry ingredients quickly and not to much.
do not overmix
#4
Add wet ingredients to dry ingredients and stir until thoroughly combined. get in there with your hands!
#5
sprinkle some flour on counter and dump biscuit mixture onto flour.
work gently until dough is soft but not sticky. folding the dough two or three times. Folding will give the biscuits flaky layers
pat into 1 inch disk
dip cutter into flour and cut out biscuits. repeat and re-form dough.
line a baking sheet with parchment paper
Sometimes, I place a disk on my baking sheet and just leave my dough in a disk shape and cut it into pie pieces. As in the photos below.
**Sometimes, I cut my dough into two inch squares. This is my favourite way to shape my biscuits. Easy and quick and less mess.
brush with milk and sprinkle with course sugar.
**Now for the important part. Put your baking sheet in the fridge for 20 minutes or in the freezer for 15.
Remove pan from the fridge/freezer and put directly into the oven
bake on center rack for 15 minutes or until golden.
Serve immediately with butter and jam, good cheddar, black forest ham, or whatever you enjoy eating at tea time.
Enjoy
