Fluffy and Tasty Bisquits


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Biscuits seem to be the all the all around the clock type of bread. They are great for breakfast with dishes such as egg sandwiches and biscuits and gravy. For dinner what can be better than fried chicken with biscuits or used for a topping for a casserole. I never remember having biscuits at the dinner table as a child. As an adult I discovered them and learned how to prepare them. At first I used Bisquick or other mixes for fear of making bricks or door stops but soon found recipes that make as good or better biscuits than a mix. This is good recipe to start making your own. You can use a food processor, pastry blender or two knifes to cut the better and coat the flour.

  • 2 cups plain flour – sifted
  • 3½ tsp baking powder
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • 1 tablespoon honey
  • 113 grams butter (1/2 cup) cold butter cut into ½ inch cubes
  • ⅔ cup milk
  1. Preheat oven to 230C/450F
  2. Place dry ingredients in a food processor and whiz to combine or combine the dry ingredients. You can also mix together by hand.
  3. Add butter and pulse til the butter looks like peas or with the pastry blender or two knifes cutting the butter into little pieces.
  4. Dump into a mixing bowl and add the milk and honey and stir until it comes together.
  5. Place on a lightly floured surface and knead several times to work the gluten
  6. Pat or lightly roll out the dough to 3/4 inch.
  7. You can cut them with a biscuit cutter, a tin can or a glass but don’t use a seesaw approach as that will reduce the rise.
  8. Place them on a baking sheet. It you put them 1/2 inch apart the sides will be softer.
  9. You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.
  10. Bake for 10 minutes or until golden brown.
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