Oh glorious, soft and flaky biscuits, how you warm my spirits; make my troubles melt away…
I love a good old fashioned biscuit. One that is crispy on the outside and flaky moist on the inside. This recipe produces biscuits that are just that. These biscuits are heavenly eaten alone, schmeared with jam, or great as a side to compliment a wonderful soup on a cold day. Also, these are true biscuits, so don’t expect a cake or bread like texture. The height of the biscuit is determined by how thick you roll and cut them. They need to be at least one and a half inches in height before baking to produce a nice thick ‘sky high’ biscuit. This recipe makes approximately 8-10 biscuits, so I usually double it.
3 C – Flour
1 T – Baking Powder
1 Stick cold butter
1 1/4 C – Buttermilk or Half and Half (your choice)
1 1/2 t – Salt
3 t – Sugar
1 T – water
Preheat oven to 425 degrees. Mix together dry ingredients. Cut in butter with pastry cutter or fork by hand – Do not use a mixer. Make sure the butter is cold. You want to have bits of butter ranging in approximate size of lentils to peas. Add buttermilk and 1 egg and mix thoroughly. The last remaining egg will be used for an eggwash. Do not overmix. Place dough on lightly floured surface and gently knead to incorporate the last remaining dry patches to get an even consistency. Do not over knead; This will produce a stiff and less – than – desirable biscuit.
Roll out dough to 1 1/2 – 2 inches in thickness. Cut into squares or cut out traditional round biscuits using biscuit or cookie cutter. I am lazy and just cut mine into squares with a very sharp knife. Place on cookie sheet. Mix together remaining egg and 1T water for egg wash. Brush biscuits with eggwash. Bake for 12-15 min or until tops begin to brown ever so slightly.
That is it!! Enjoy the wonderful down home goodness you have just created. Store in an airtight container. These biscuits also freeze beautifully for up to a month. Freeze them as soon as they are cooled to room temperature to keep them at max freshness when you need them again. Happy Baking!!