Recipe

Biscuits Recipe

	Nutsenmai / All my dishes 8 months ago This is a great staple biscuit recipe that I've tweaked into awesomeness over the years. I use it a lot when we have family over for the holidays. Everyone loves it! Prep:8m Cook:12m Servings:12	Nutsenmai
	biscuits rich easy quick buttery smart balance smartbalance

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Ingredients

1 3/4 cups Bread Flour, plus extra for kneading

2 tsp Coarse Salt (half or so if regular?)

3 tsp Baking Powder (I use aluminum-free kind)

1/2 cup Butter or Smart Balance*, softened

2 Eggs

Milk or Cream to equal 2/3 cup liquid with the eggs

Directions

Mix dry ingredients together with a pastry cutter.

Cut in the butter/Smart Balance* with the pastry cutter. It can be anywhere from soft to melted, I like mine softer. Make sure the butter bits are very small!

In a measuring cup, beat the eggs together briefly with a fork.

Add enough cream or milk to make 2/3 cup liquid, and mix together. I usually use milk.

Add the liquid to dry mix, combining with the fork until it pulls together. The less you work it the better! (If you used SmartBalance you may have to add up to 1/4 cup more flour here.*)

Turn onto floured surface and knead lightly. You may have to add more flour to get the texture you want.

Roll out to 1/2" to 1" thick, depending on how tall you like your biscuits.

Cut out rounds with a biscuit or cookie cutter and place on ungreased pan.

Recombine remaining dough, knead together as little as humanly possible, and repeat until all dough is used.

I like to take the last little bit of dough and twist it up into a shape for a lucky person.

Bake at 425 degrees for 12 minutes.

Butter with butter or Smart Balance while still hot! These disappear quick!

This recipe makes anywhere from 10 to 13 biscuits, depending on how thick you make them. In my family one batch will feed 4-5 people.

Recipe Notes:

*Notes on Smart Balance: These is a texture difference when you use SmartBalance instead of butter. I actually prefer it. Try both and see! I also have to use more flour with this method, about 1/4 cup more. I did try this recipe using peanut oil once, but the texture was crispier and i didn't like that.

Notes on Bread Flour: I've come to appreciate the finer texture produced by the bread flour over all-purpose flour, but most people won't be able to tell. So either one is fine. I use whatever is around really.

Other Uses: My Father likes to go back for more biscuits after dinner, puts butter and honey or butter and preserves on them, and calls it dessert. They also work very well for strawberry shortcake, with the addition of some sugar to the recipe to sweeten them up.

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Comments

lacrenshaw 8 months ago said:
Just lovely, nuts! Imagine a recipe that is served with dinner AND as a dessert... that alone earns your post a ^5 and my thanks...
Lorraine

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