Author Linda Kozar
Gatherings:
- Box grater (9-inch standard size)
- 1½-inch round biscuit cutter
- Wooden board or clean countertop surface to roll out the dough.
Preparation:
- Cut the butter to a block equaling 6 tablespoons, and then chill the block of butter in the freezer for at least 15-20 minutes beforehand. (I leave a few sticks in the freezer so the butter is nice and cold any time I’m ready to make some delicious biscuits). And while you’re at it, throw your box grater in there too. Grating cold butter with a cold grater will help maintain the temperature. It is important for the butter to be very cold to get that light flaky, buttery consistency we all love.
Ingredients:
- 2 cups all-purpose baking flour (250g)
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 6 tablespoons cold butter (salted or unsalted) (85g)
- ¾ cup whole milk (177mg). Buttermilk or cream work well too. (Cream is my fav).
Instructions:
- Preheat oven to 425 and line a cookie sheet with parchment paper or a silicone sheet Set aside.
- Measure and add your flour, baking powder, sugar, and salt to a big bowl.
- Unwrap the block of butter and use the coarse shredding side to grate the butter into the flour.
- Add the ¾ cup cold milk, buttermilk, or cream slowly. Depending on your choice of milk, a little less might be enough. Use a pastry blender or chilled fork to incorporate the milk into the dough, or use your hands. When the dough comes together, turn it out onto a floured surface and press down to about an inch. Fold the dough toward the center. Press down gently. Repeat the folds 4 times. This process is called lamination and creates the wonderful flaky layers in a really yummy pull-apart biscuit.
- Use the 1½ -inch round biscuit cutter to cut the biscuits into a proper biscuit shape. (Note: Do not twist the cutter when you remove the biscuit as a turn or twist might prevent the biscuit from rising properly.).
- Place on the cookie sheet you prepared earlier and bake at 425 degrees for 12 minutes. (Note: All ovens are different. Your biscuits might need a little more or a little less time in the oven, especially if you like the top of the biscuit to brown a bit more. But keep a close eye on them. Tender biscuits are treasured, tough biscuits are trash.
- Serve with a good quality butter and jams and jellies.
These teeny-size biscuits can be doubled or tripled depending on the group you are feeding. Perfect for children and particularly for women’s bible study groups, teas and luncheons. It’s hard not to love these cute little flaky biscuits.