Sad, I know.
But I kept searching, and finally decided to play around and make some alterations, and AT LAST! Perseverance paid off!
In our house, we finally have a winner! These biscuits are crunchy on the outside, and soft on the inside, and make a regular appearance around here. And best of all, no special trips to the dairy section for buttermilk!
2 c a/p flour (all purpose)
4 tsp baking powder
1 tsp salt (I use kosher or sea)
2 Tb sugar
1/3 c cold butter
3/4 c plus 2-3 Tb whole milk
Preheat oven to 425 degrees.
In a mixing bowl, combine flour, baking powder, salt and sugar.
Cut the butter into slices, and drop into the flour mixture. With a pastry blender, fork or knives, cut the butter into the mixture until all of the butter pieces are "pea-sized" or smaller.
Stir in 3/4 c of the milk, and add 2-3 Tb more as needed to just mix together the dough.
On a floured surface, pat out the dough mixture to around 1/2 inch thick. With a biscuit cutter or glass, cut biscuits, placing them on a baking stone/sheet. This usually makes between 12 and 15 biscuits, depending on how you pat out the dough.
Bake for about 10-13 minutes, or until just golden on top.
Enjoy!
My dearest daughter says, "Are you done? Good! Give me a biscuit!"
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2 comments:
I, too, have never been able to make fluffy biscuits so am interested in trying your recipe. Perhaps I am being dense, but can not figure out what "a/p" flour is!
Love your blog! Thanks for sharing so much wonderful information.
For years I thought I could not make biscuits. However, finally I came upon a recipe for what was described as "cracker barrel" style biscuits. The recipe turned out to be very very simple,and the biscuits rise beyond compare with an extra tip I threw in myself.
4 cups White Lily Self Rising Flour (this brand is THE best!)
1 stick salted butter (raw is best but any will work) cut into very tiny pieces.
3/4 cup either cream (I use raw whole Nigerian Dwarf Goat Milk which has a very high butterfat) or buttermilk (whole buttermilk is best as well)
Sift the flour into the bowl, cut in butter with your fingertips until it looks like a pea mixture. Make a well in the flour mix and stir in the cream. Once it is pretty well mixed dump out on the counter and knead until it is mixed well. My extra tip for lots of layers is to knead the dough as you would bread, folding it end over end about 6 times. This adds tons of layers and will make your biscuits super tall and flaky.
Flatten out dough and cut with a biscuit cutter. You should get about 12 biscuits, or half the recipe if you need less.
Bake at 500 degrees for 10-12 minutes until they are brown on top.
For extra lushness brush them with melted butter when they come out of the oven.
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