I make a lot of biscuits. We probably eat too many biscuits but . . we probably eat too much of everything. I have a theory . . I have a lot of theories. <G> I do not have a problem with eating biscuits and butter.
This blog post mentioned four of my favorite biscuit recipes. I have taken the first recipe listed and played with it just a little and that is what I now use for my biscuits.
I have this set of biscuit cutters but this cutter is my favorite because I roll or press my dough until it’s the thickness of that cutter. As I cut the dough, the top of the sides of the cutter is even with the top of my dough. I hope that makes sense.
Flaky Layered Biscuits
2 cups flour (I will suggest all purpose but I use home milled flour. You can also use bread flour – I don’t think it makes a lot of difference)
1 heaping Tablespoon baking powder
1 tsp. sugar
1 tsp. salt
1 stick very cold (even frozen) butter
1 cup whole milk
- Preheat oven to 425. Know your oven! If it seems hotter when you’re baking, preheat it to 400.
- Using a large cast iron skillet, melt 1 T. butter.
- In a large bowl, combine flour, baking powder, sugar and salt.
- Grate the remaining 7 T. butter into the flour mix.
- Add milk, starting with about 3/4 of the cup. Add more if needed. Different flours absorb more milk. If using home ground flour, you may even need to add a little more milk or some water.
- Stir that all together to form a fairly sticky dough.
- Pat it out onto a lightly floured surface.
- Instead of rolling the dough, just pat it out and fold it in half. I pull the back half over the front half. Pat it out again and fold it over again. I do this a total of 3 or 4 times. You do NOT want to overwork the dough.
- Pat it out til it’s about 1″ or 1-1/4″ thick, just do as little working the dough as you can. I just eyeball how thick to make the dough – I never measure. If it’s thicker, the biscuits will be bigger and take a bit longer to cook. If it’s thinner, the biscuits will be shorter and take less time to cook and you may end up with more biscuits than will fit in your skillet. If so, just grab a small skillet that will hold a couple of biscuits or cook them on a parchment lined sheet. Don’t worry about it . . they’ll all be delicious
- Cut the biscuits. DO NOT TWIST your cutter. Just mash straight down. I dip my cutter in flour after each cut. SEE NOTE ABOVE ABOUT THE CUTTER I LIKE.
- As you cut them, put the top side down in the melted butter in the skillet, then flip them over so the buttered side is up. Place the biscuits to where they’re almost touching but not quite. I get 7 biscuits from this recipe.
- Bake 12 – 14 minutes til golden brown.
They will keep in the fridge for several days. I will often cut them in half (like I was going to make a sandwich, butter the cut side and toast them in the air fryer. Today I used leftover biscuits for bread crumbs for meatballs. The leftovers are perfect for using with sausage gravy the next morning. There’s so many things you can use leftover biscuits for . . just don’t let them go to waste!