Biscuits!
Equipment
Flat grater
Wooden spoon
Biscuit cutter A mug or cup or glass w/ biscuit-like diameter
Mixing bowls
Parchment Paper
Baking sheet
Ingredients
2 cups all-purpose flour (250g)
1 Tablespoon baking powder
1 Tablespoon granulated sugar
1 teaspoon salt
8 Tablespoons (i.e. 1 stick, 85g) unsalted butter (cold!)
I usually throw a stick in the freezer for 30+ min before beginning
1 cup buttermilk oatmilk (b/c who stocks buttermilk?)
You can alternatively use whole (i.e. 3.25% fat) or 2% milk, just compensate by dropping to 6 tablespoons of butter
Or don’t compensate b/c the butterier the better!
Directions
1. Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
2. Combine (2 cup) flour, (1 Tablespoon) baking powder, (1 Tablespoon) sugar, and (1 teaspoon) salt in a large bowl and mix well. Set aside.
3. Remove the stick of butter from the freezer and grate directly into flour mixture
This is the longest step, takes a lot of elbow grease when butter is frozen
4. Mix the butter flakes with the flour until mixture resembles coarse crumbs.
5. Add oatmilk, use a wooden spoon to stir until combined (don't over-work the dough, you want it just barely holding together).
In practice, you should actually use slightly less than 1 cup
If too sticky, add more flour!
6. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together.
If the dough is too sticky, add flour until it is manageable.
7. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Repeat folds while rotating the dough (i.e. “knead”)
Knead 4-6 times, again taking care to not overwork the dough. You still want it a little lumpy
8. Use your hands to flatten the dough to 0.5” - 1" thick
9. Cut out biscuits using a mug/cup/glass turned upside down, transferring circular cut-outs to baking sheet lined w/ parchment paper
Repeat until you have gotten as many biscuits as possible (3-4) from flattened dough, evenly spacing the cutouts on the baking sheet
10. Ball together leftover dough and re-work (flatten) gently to get another 2-4 biscuits cutouts. Repeat as necessary.
11. Bake biscuits (n=6-8) at 425F for 10-15 minutes or until tops are just beginning to turn lightly golden brown.
Should be done right around the time you finish cleaning up
12. Best served warm w/ butter or honey or honey butter or jam or soup or as part of a sausage, egg, and cheese sandwich. Enjoy!
I’m pretty sure the lighter color of the biscuits is because I use oatmilk
Work in progress…
