Fluffy Biscuits
Fluffy Delightful Biscuits
Makes 10-12
(can cut in half if making for just 2 people)
Ingredients:
2 C. unbleached white flour (OR you can use 1 C. White Wheat plus 1 C. White)
4 tsp. Baking Powder
1 1/2 Tbsp. Sugar
3/4 tsp. salt (fine grain)
6-8 Tbsp. cold butter
1 C. buttermilk or sweet milk *if you don't have buttermilk, look below for how to make it quick and easy!
(NOTE: I like to mix up the milk, using 3/4 C. Buttermilk and 1/2 of cream for richness, but whatever you use will be great!)
Preaheat oven to 400.
In a medium bowl, combine flour, baking powder and salt. Cut butter into little chunks and drop into flour. Using fingers, break butter up into bits about the size of large peas; not too small, because the butter bits make it flaky!
Stir in the milk, gently, just to combine.
Sprinkle a little flour on your work surface. Turn dough onto surface (it may be sticky, flour your hands a tiny bit). Only use enough flour to keep it from completely sticking to your hands, but not too much.
Gently fold the dough over on itself 3-4 times. Pat it down with your fingers until it's about 1/2 inch thick.
Use your cutter to cut out biscuits, press straight down and do not swirl the cutter. Straight down, straight up.
Place biscuits on parchment paper on a flat cookie sheet. Refold scraps and gently work together. Pat down and repeat cutting out remaining biscuits. Use last bit of scraps to make "ugly" biscuit - or cooks nugget as I call it. :)
OPTIONAL, but preferred: Allow biscuits to sit on sheet before baking for about 10 minutes, to slightly rise. I have found this gives a bit more fluff and height to the biscuits, but it is not a necessary step.
Bake for 12-13 mins.
Admire your work. Stare at the way the biscuits fluffed right up and take lots of pictures. :) Then devour!