Anyone who knows me knows that I love bread in most of its wonderful forms. French bread, soft sandwich bread, rolls, biscuits, bagels. Those crusty rolls that are pillowy soft on the inside and crispy enough on the outside to cut your mouth. mmmmmm
Whether it’s something fancy, or just a slice of buttered bread when I get home from work, I have to have some bread of some sort every day. Unfortunately with work, I can’t make a loaf of fresh bread every day, so naturally it was important that I get a recipe for something bread-like that I could make any day of the week.
What I love most about this recipe is that in its original form, it makes only four biscuits, making it even easier to handle during the week. I played with it, adjusted the numbers and adapted till I had what I consider the perfect biscuits. Beautifully browned, buttery with a hint of sweetness, and of course soft and delicious. Once I achieved the results I wanted I figured out the math and now I can make these in any multiple of four I need. So now I can come home from a long day at work and have hot, fresh biscuits that don’t come from a tube. And they go well with just about anything.
adapted from recipe found on: CookingClub.com
makes 16 biscuits
2 2/3 cups all-purpose flour
1 tablespoon plus 1 teaspoon sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
fresh pepper (you be the judge of what’s enough. I never measure it and it’s always great)
12 teaspoons butter, cut into small pieces
1 1/3 cups milk
1. Preheat oven to 375. Cover a cookie sheet with foil or parchment paper.
2. Sift flour into a medium sized bowl and whisk in the sugar, baking powder, salt and pepper.
3. Add the butter and with a pastry blender or two knives, cut it in butter until it resembles coarse crumbs with some pea sized pieces.
4. Pour in the milk a little at a time, mixing as you go until you have a very moist dough. You probably won’t need about a tablespoon of the milk. Put that aside.
5. Cut up the dough and form 16 rough balls. Pat down and place on a cookie sheet then brush the tops with the remaining milk.
6. Place in oven and bake approximately 10-15 minutes until tops are nicely browned.
Serve and enjoy
It’s pretty easy to figure out, but let me know if you want the measurements for making just four of these.