Biscuits
[SIZE=23.55px]Preheat the oven to 450°F[/SIZE]
[SIZE=23.55px]Ingredients[/SIZE]
[SIZE=23.55px]2 cups (270 grams) all-purpose flour[/SIZE]
[SIZE=23.55px]4 teaspoons baking powder[/SIZE]
[SIZE=23.55px]3/4 teaspoon salt[/SIZE]
[SIZE=23.55px]8 tablespoons (115 grams) unsalted butter, slightly softened[/SIZE]
[SIZE=23.55px]2/3 cup (160 ml) cold milk[/SIZE]
[SIZE=23.55px]Extra flour for work surface[/SIZE]
[SIZE=23.55px]To measure the flour, stir the flour to lighten it before spooning it up & placing in the measuring cup. Fill to the top/mounded then, using a long flat surface like the back of a knife blade, level the flour across the top of the cup. [/SIZE]
[SIZE=23.55px]Place the flour in a large bowl. [/SIZE]
[SIZE=23.55px]Add the baking powder and salt to the flour and stir to blend.[/SIZE]
[SIZE=23.55px]Cut the butter into cubes and to the flour in the bowl then toss to cover the butter cubes in the flour. [/SIZE]
[SIZE=23.55px]Using your fingertips, rub the butter and flour together rather vigorously until the butter has been completely incorporated into the flour and the mixture resembles damp sand or cornmeal. [/SIZE]
[SIZE=23.55px]Add the milk, about a third at a time, mixing vigorously into the flour with a fork until the dough forms into a rough ball & there is no more dry flour/butter mixture.[/SIZE]
[SIZE=23.55px]Gather the dough together and and place on a floured work surface, dusting the dough itself with a little flour. Knead the dough very, very briefly only until you have a homogenous and smooth dough. [/SIZE]
[SIZE=23.55px]Using a rolling pin and a very light touch (roll the dough without pressing down on the rolling pin into the dough), roll out the dough to a thickness of 1/2-inch (1 cm). The dough should be light and fluffy, not packed.[/SIZE]
[SIZE=23.55px]Using a round biscuit or cookie cutter, cut out small rounds (press straight down then up, not twisting the cutter) and place on an ungreased cookie or baking sheet.[/SIZE]
[SIZE=23.55px]Place the cookie/baking sheets with the biscuits in the preheated oven and bake for 10 to 12 minutes.[/SIZE]
[SIZE=23.55px]The biscuits will have risen, the layers slightly separating, and the tops and the bottoms (carefully lift one up and look) will be a nice golden brown.[/SIZE]
[SIZE=23.55px]Eat hot or warm with butter. [/SIZE]
[SIZE=23.55px]Preheat the oven to 450°F[/SIZE]
[SIZE=23.55px]Ingredients[/SIZE]
[SIZE=23.55px]2 cups (270 grams) all-purpose flour[/SIZE]
[SIZE=23.55px]4 teaspoons baking powder[/SIZE]
[SIZE=23.55px]3/4 teaspoon salt[/SIZE]
[SIZE=23.55px]8 tablespoons (115 grams) unsalted butter, slightly softened[/SIZE]
[SIZE=23.55px]2/3 cup (160 ml) cold milk[/SIZE]
[SIZE=23.55px]Extra flour for work surface[/SIZE]
[SIZE=23.55px]To measure the flour, stir the flour to lighten it before spooning it up & placing in the measuring cup. Fill to the top/mounded then, using a long flat surface like the back of a knife blade, level the flour across the top of the cup. [/SIZE]
[SIZE=23.55px]Place the flour in a large bowl. [/SIZE]
[SIZE=23.55px]Add the baking powder and salt to the flour and stir to blend.[/SIZE]
[SIZE=23.55px]Cut the butter into cubes and to the flour in the bowl then toss to cover the butter cubes in the flour. [/SIZE]
[SIZE=23.55px]Using your fingertips, rub the butter and flour together rather vigorously until the butter has been completely incorporated into the flour and the mixture resembles damp sand or cornmeal. [/SIZE]
[SIZE=23.55px]Add the milk, about a third at a time, mixing vigorously into the flour with a fork until the dough forms into a rough ball & there is no more dry flour/butter mixture.[/SIZE]
[SIZE=23.55px]Gather the dough together and and place on a floured work surface, dusting the dough itself with a little flour. Knead the dough very, very briefly only until you have a homogenous and smooth dough. [/SIZE]
[SIZE=23.55px]Using a rolling pin and a very light touch (roll the dough without pressing down on the rolling pin into the dough), roll out the dough to a thickness of 1/2-inch (1 cm). The dough should be light and fluffy, not packed.[/SIZE]
[SIZE=23.55px]Using a round biscuit or cookie cutter, cut out small rounds (press straight down then up, not twisting the cutter) and place on an ungreased cookie or baking sheet.[/SIZE]
[SIZE=23.55px]Place the cookie/baking sheets with the biscuits in the preheated oven and bake for 10 to 12 minutes.[/SIZE]
[SIZE=23.55px]The biscuits will have risen, the layers slightly separating, and the tops and the bottoms (carefully lift one up and look) will be a nice golden brown.[/SIZE]
[SIZE=23.55px]Eat hot or warm with butter. [/SIZE]