Biscuit Recipe
I love this biscuit recipe! It's super quick and easy and you're sure to have all the ingredients on hand whenever you want them. :D
This is the baking powder version of Mark Bittman's buttermilk biscuit recipe. I love it so much I haven't even messed with it. It is pretty much foolproof!
This is the baking powder version of Mark Bittman's buttermilk biscuit recipe. I love it so much I haven't even messed with it. It is pretty much foolproof!
Ingredients
- 2 cups all purpose flour
- 4 tablespoons salted butter, cold
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup + 2 tablespoons milk
Also, for cutting the biscuits into rounds, you can either use a biscuit cutter or a glass. I tend to use a glass at home, but we have these biscuit cutters in the fancy test kitchen. :D
Make sure to preheat your oven to 450 F before you get started!
Make the Biscuit Dough
Measure out the dry ingredients into your food processor fitted with a metal blade. Pulse a few times to combine.
Take your butter out of the fridge and cut it into small chunks and put it in the processor. Now pulse 15-20 times, or until the mixture is only a little grainy - you shouldn't see any large chunks of butter. Make sure you're not holding down the button while pulsing - too much pulsing with cause the butter to warm up too much.
Now, pour in the milk and pulse a few more times. The mixture should begin to ball up and roll around in the processor. As soon as that happens you're ready to go to the next step!
Take your butter out of the fridge and cut it into small chunks and put it in the processor. Now pulse 15-20 times, or until the mixture is only a little grainy - you shouldn't see any large chunks of butter. Make sure you're not holding down the button while pulsing - too much pulsing with cause the butter to warm up too much.
Now, pour in the milk and pulse a few more times. The mixture should begin to ball up and roll around in the processor. As soon as that happens you're ready to go to the next step!
Knead + Roll Out + Cut
I call it kneading, but we're mostly going to be folding the dough onto itself. :D Fold it over and push it down 10 times, and then roll it out so it's 1/2 -3/4 inch thick. This will help create layers in the biscuits.
Cut out the biscuits with a glass or cutter and put them aside on a baking sheet.
Ball up and re-fold the extra dough to make more biscuits. These will always be a bit misshapen. That's okay. :D
Cut out the biscuits with a glass or cutter and put them aside on a baking sheet.
Ball up and re-fold the extra dough to make more biscuits. These will always be a bit misshapen. That's okay. :D
Baking!
Bake the biscuits at 450 F for 7 minutes, or until they're a lovely golden brown color. :D
They're best served warm, but the insides stay nice and soft until the next day, too.
They're best served warm, but the insides stay nice and soft until the next day, too.