This is how I make biscuits
To start with, I’d like to thank everyone who chimed in on the previous biscuit thread. It was wonderful help, and great reading.
To share the joy, and keep the biscuit love moving outward in all directions, I am posting my final(ish) recipe from that thread. It is assembled from bits and pieces from several recipes. So: Thanks, Y’all
Biscuits: The New Way*,
*with input from the Teeming Millions
2 cups flour
Some sugar (1-3 T), if making dessert biscuits
1 1/2 Tbs baking powder (=1T+ 1½t)
dash of salt
Mix these together in a bowl, then add
1 stick grated frozen butter
Blend with fingertips or with a pastry blender or in cuisinart until mixture is the consistency of cornmeal, then stop.
Add up to 1 cup whole milk or cream with hands or cuisinart, slowly, just until the dry mix sticks together, then stop mixing. Roll out the mixture onto a floured surface and cut into biscuits; or just plonk big spoonfuls onto a greased baking sheet. If perfectly mixed, it is possible to break of six pieces and roll them into little circles and pat them down onto the cookie sheet. Bake at 425 on a greased cookies sheet for about 12 minutes.
These are more cakey than flakey, but they’re lovely. Especially with berries and Chambord and whipped cream.