Directions: |
Directions:In a largest mixing bowl stir together flour, sugar, baking powder, and salt. Cut in butter (with pastry cutter or two knives) until the mixture resembles coarse crumbs. *It will not be even but will have large and small crumbs, the larger crumbs of butter make it flaky when you roll it out.
In a small bowl combine egg and milk; add all at once to dry ingredients and stir just to moisten. *Don't over stir or your biscuits will be tough.
Knead gently on a lightly floured surface (or directly in your large bowl) about 12 strokes, until dough holds together. (Plop the blob of dough down, push away from you with the heels of your hands, turn a quarter turn, fold over in half from far to close side and repeat...) *Don't over knead or your biscuits will be tough
Roll to 1/2 inch thickness. *For fluffy biscuits don't roll too thin. Cut into biscuits with a 2 1/2 inch biscuit cutter (can use an inverted glass in a pinch). Cut each biscuit as close as possible to the next one, getting in as many as you can with as little 'waste' as possible.
Pat remaining dough into a disc, roll out and cut a few more biscuits. Take any remaining and just pat it into a biscuit. These won't have quite as nice a texture as the first cutting...
Place touching on a baking sheet, overlapping each row to fit in as many as possible. If your sheet is larger than you need, still crowd the biscuits all up next to each other. This makes light/fluffy biscuits that rise higher vs. hard hockey pucks.
Bake at 450 degrees for 9-10 minutes (should be golden on top, middles should be cooked and not gummy). For doubled or tripled recipes you'll need to cook a few minutes longer.
Serve with honey, jam, or for a true southern treat mix molasses and butter. Also great for strawberry shortcake, mix strawberries with sugar and let sit until juice forms. Place over shortcake and top with whipped cream.
* I always triple this recipe, completely fills a 12x17 jelly roll or half-sheet pan. Freeze some in gallon ziploc bags and then pull them out for a quick breakfast or for strawberry shortcakes later. If you triple the baking time is about 14 mins. |
This recipe for Southern Flaky Biscuits is from