Since moving to the US, I have developed an appreciation for “biscuits” as a bread side to accompany a yummy dinner. Whenever I need a quick bread, and don’t have baking mix, buttermilk or shortening hanging about, I make these. It’s a simple and quick recipe that makes just enough for dinner and few leftovers for breakfast (biscuits and gravy, anyone?) This recipe comes from Paula Deen…. so obviously, it has plenty of butter in it. She uses a cast iron skillet to bake these, but I just used a baking sheet. She also cuts the butter in by hand, but I use a food processor, because a) I’m lazy b) I like appliances
- 2 cups flour
- 1 tsp sugar
- 1 Tbs baking powder
- 1 tsp salt
- 8 Tbs butter cubed
- 3/4 cup milk
- Preheat oven to 425 degrees.
- In a food processor, combine flour, sugar, baking powder and salt together.
- Pulse butter into mixture until it begins to look like cornmeal. (You could cut it in the traditional way, but I’m all about fast and easy…erm…)
- Put mixture into a bowl, and make a well. Add the milk slowly, and mix until it just comes together as a dough.
- Knead dough lightly, and add milk when necessary.
- Roll out dough onto your floured countertop, and hand shape/pat to desired thickness.
- Cut with small biscuit cutter (or use a clean empty can)
- Arrange the biscuits on a parchment lined baking sheet, bake for 12 minutes or until brown.
Source: Adapted slightly from Paula Deen