It is not often that I call something the best that I have ever ate. I sure do love to eat and I sure do love to cook, but it is not everyday that I eat the best version of something. These biscuits are absolutely the BEST biscuits you will ever eat.
There are plenty of recipes out there for biscuits that incorporate a combo of shortening and butter, or all shortening, but I am a firm believer in everything is better with buttah! These biscuits are so hot and tasty right out of the oven with a little pad of butter and/or some jelly. They are flaky, thick, and crispy on the bottom. I am convinced that you can put anything on these biscuits and they will be delicious.
The most important thing to know when making biscuits is less is more. The less time you work the dough, the more flaky your biscuits will be. The gluten activates very quickly, and if you knead the dough or mix it too much, you will have a very tough and flat biscuit.
Begin by adding all of the dry ingredients (flour, sugar, salt, and baking powder) to a measuring cup or bowl. In a larger separate bowl, place a metal strainer on top and sift the dry ingredients into the larger bowl. Sifting the dry ingredients creates air and insures that there will be no clumps of flour in your finished biscuits.
Chop the butter into small cubes. I placed my butter in the freezer for 10 minutes before I chopped it up because I wanted to be sure that the butter is extra cold. Do not let the butter sit out on the counter before you chop it up. Working with very cold butter is important for a flaky biscuit.
Cut the butter into the flour by using a pastry knife or a fork. I forgo using my electric mixer (even with the dough hook) for this recipe because the dough cannot be overworked in the slightest.
Cut the butter into the dough until the pieces of butter are a little larger than peas.
Mix in the milk until it is just barely combined and the dough sticks to the sides of the bowl.
Dump the dough out onto a large floured surface. Do not knead the dough! You want to push the dough out into a large rectangle that is about 1/2 inch thick. Once the dough is in a nice rectangular shape and the right thickness, fold it over 4 times. Press the dough out into a rectangle again, but this time stop when the dough is 1 inch thick.
You should be able to see pieces of butter poking out of the dough.
Use a biscuit cutter or a glass to cut out rounds of biscuit dough. Place the dough rounds onto a cookie sheet and bake for 10-12 minutes. I prefer a more crispy biscuit, so I placed the dough about 2 inches apart. If you prefer a more doughy biscuit, place the biscuits about 1/2 inch apart so that they cook closer together.
Once the biscuits are done in the oven, immediately serve them! There is nothing better than a hot steaming biscuit oozing with butter.
These biscuits are soooooo delicious! I love some good carbs, and these biscuits deliver. However you top them, I know you will enjoy them. 🙂
2 cups all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
1 cup whole milk (very cold)
6 tbsp. butter (very cold)
Questions for you:
What do you put on your biscuits? Are you a biscuit or a roll person?