Biscuits - 4 ingredients Recipe
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Category: |
Category: |
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Easy Peasy Biscuits |
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Ingredients: |
Ingredients: Only 4 Ingredients!
4 tablespoons stick butter
2 cups self-rising flour plus additional for flouring surfaces
1 tablespoon sugar
1 cup whole milk
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Directions: |
Directions:Preheat oven to 425 º
Slice 4 individual tablespoons of butter according to the package markings on the stick.
Then, cut each slice into 4 pieces and place back into the fridge to keep all of the pieces very cold (very important).
Mix 2 cups of flour and 1 tablespoon sugar in a medium bowl with a whisk or fork until well blended. Using a pastry cutter or a fork, cut the butter into the flour mixture until the flour looks grainy or like bread crumbs.
Add milk and mix until dough pulls away from the bowl.
The dough should be slightly sticky. If dry, add milk by 1 tablespoon at a time. Flour your surface, hands and biscuit cutter. Place dough on floured surface and fold over 4-6 times, pressing down each time with with your hands to about 3/4 inch thickness.
Cut into biscuits using a floured biscuit cutter or glass. Cut straight down, do not twist.
Bake on a sheet pan for 14-16 minutes, until they are slightly browned. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: I was never successful at making biscuits (NEVER) until I discovered this recipe!
Even if you use another recipe, still follow the biscuit making tips below which will make all of the difference!
Biscuit Making TIPS
The sugar is added to make a pretty brown crust.
Keep all of the butter pieces very cold (very important).
Using a pastry cutter or a fork, cut the butter into the flour mixture until the flour looks grainy or like bread crumbs.
The dough should be slightly sticky. If dry, mix in milk by 1 tablespoon at a time so it will be sticky again.
Place dough on floured surface and fold over 4-6 times, pressing down each time with with your hands to about 3/4 inch thickness. This step will make flaky biscuits.
Pat the dough out into a large circle with your floured hands. A rolling pin will make these biscuits too flat.
Flour the surface, hands and biscuit cutter.
Cut straight down, do not twist the cutter. Twisting will cause the biscuits to not rise as well.
The sheet pan is not greased before adding the biscuits. However, I really like to use parchment paper on baking sheets to make clean up easy.
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