biscuits aplenty

I can’t express how much I love biscuits. I’ve been baking them since I could hold a spatula and they have continued to make regular appearances at my table. They are delicious, simple, and can be adapted to accompany any meal.

Many people will have a family recipe for biscuits. And personally, I think you need to find a recipe that you feel comfortable with but also that you love. Here is my grandmother’s basic biscuit recipe. I have altered this recipe many times to include ingredients like pumpkin (of course), garlic, cheese, onions, cinnamon, dried fruit…you name it and I’ve probably tried to put it in a biscuit. Point is, this recipe adapts well and is also delicious just as it is with a little honey and butter…mmm…I can almost taste them now…

Ingredients needed:  3 c. all purpose flour, 4t baking powder, 2t cream of tarter,
1t baking soda, 
1/2 c. unsalted butter/cubed, 0.5t salt, 0.5c butter, 1 egg, 1 c.milk*

Directions:

• Preheat over to 400°c.

  • Note: You can easily make this recipe in a bowl. However, I love using a food processor. It makes it way less likely that i’ll over work the mixture which results in fluffier, more tender biscuits.

• Combine all of your dry ingredients in your food processor.

• Put your cubed, cold butter in the processor. Pulse until the butter is roughly pea sized and semi-incorporated into your dry mixture.

• In a separate container, whisk together your milk and egg.

*  Feel free to use whatever % milk you have on hand or a dairy free milk like almond or oat milk.

• Add wet mixture to the food processor and mix until the mixture is nearly combined. It’s ok if the mixture hasn’t completely come together.

• Lightly flour a clean surface and turn mixture out to finish mixing.

• I like to use my hands instead of a rolling pin. I find the biscuits turn out more rustic looking and puff up better. If desired, this would also be the time to add any cheese, dried fruit, etc. Once dough just comes together, pat your dough down until roughly 1 inch thick.

• Use your favourite cutter (or mason jar if your lazy like me), and cut out biscuits until you have used up all of your dough.

• Place your biscuits on a lightly greased cookie sheet, roughly 2-3 inches apart. Bake for 20 minutes or until edges are golden brown.

Devour immediately or let cool and store in an air-tight container/bag for up to 3 days.

Enjoy!

One thought on “biscuits aplenty

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s