I love this biscuit recipe! It's super quick and easy and you're sure to have all the ingredients on hand whenever you want them. :D
This is the baking powder version of Mark Bittman's buttermilk biscuit recipe. I love it so much I haven't even messed with it. It is pretty much foolproof!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
- 2 cups all purpose flour
- 4 tablespoons salted butter, cold
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup + 2 tablespoons milk
Also, for cutting the biscuits into rounds, you can either use a biscuit cutter or a glass. I tend to use a glass at home, but we have these biscuit cutters in the fancy test kitchen. :D
Make sure to preheat your oven to 450 F before you get started!
Step 2: Make the Biscuit Dough
Measure out the dry ingredients into your food processor fitted with a metal blade. Pulse a few times to combine.
Take your butter out of the fridge and cut it into small chunks and put it in the processor. Now pulse 15-20 times, or until the mixture is only a little grainy - you shouldn't see any large chunks of butter. Make sure you're not holding down the button while pulsing - too much pulsing with cause the butter to warm up too much.
Now, pour in the milk and pulse a few more times. The mixture should begin to ball up and roll around in the processor. As soon as that happens you're ready to go to the next step!
Step 3: Knead + Roll Out + Cut
I call it kneading, but we're mostly going to be folding the dough onto itself. :D Fold it over and push it down 10 times, and then roll it out so it's 1/2 -3/4 inch thick. This will help create layers in the biscuits.
Cut out the biscuits with a glass or cutter and put them aside on a baking sheet.
Ball up and re-fold the extra dough to make more biscuits. These will always be a bit misshapen. That's okay. :D
Step 4: Baking!
Bake the biscuits at 450 F for 7 minutes, or until they're a lovely golden brown color. :D
They're best served warm, but the insides stay nice and soft until the next day, too.
Participated in the