Matt’s Flaky, Tasty Biscuits
We eat these all the time! It’s a good, hearty weekend breakfast.
Note: If this recipe sounds familiar, you’re right! I posted a similar recipe back in March at our old site. Slowly throughout the next few months, I’ll be bringing over recipes and favorite posts from the old blog. Unfortunately the old blog can no longer be viewed in the latest versions of Firefox or Safari, so I want to make sure these posts are still viewable!
Equipment.
Ungreased Cookie Sheet
2 Dinner Knives (optional)
Large Bowl
Spatula
Sharp Knife or Bench Scraper
Ingredients.
3/4 C Milk (you can also use buttermilk)
2 C All-purpose Flour
1 T Baking Powder
1 t Salt
2-3 T Cold, Unsalted Butter
Steps.
1. Preheat the oven to 450F.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Drop in the butter. This is the most important step! The goal is to get the largest pieces of butter to be the size of peas, with smaller ones more like bread crumbs. The challenge is to do this without melting the butter or allowing the butter to adhere to the flour and form a paste. Since your fingers may be too hot (thus causing the butter to melt), you probably want to cut in the butter with two knives.
4. Add the milk all at once, and mix with a fork or spatula, just until everything begins to become moist.
5. Lightly flour your hands. Then mix the dough with your hands, pressing it against the side of the bowl, to the point where the dough just adheres to itself. It should look like layered pieces of dough just barely held together. This is the second most important step, as you do not want to over-knead. (Over-kneading will take away the flakiness of the biscuits).
6. Place the dough on a lightly-floured surface, and press it into a circle about 1/2” thick. (Still minimizing your warm touch to avoid melting the butter.)
7. Cut the dough into quarters with a sharp knife or bench scraper.
8. Place the biscuits onto a baking sheet, at least 1” apart. Bake until golden brown, about 10-12 minutes.
9. Serve with homemade butter and jam or …. Homemade Lemon Marmalade!
Makes 4 large, flaky, tasty biscuits.
Similar Posts:
- Recipe: Matt’s Easy and Oh-So-Tasty Berry (or Sliced Fruit) Cobbler
- Recipe: Melt-In-Your-Mouth Currant Scones
- Recipe: Fresh Pumpkin Pie
- Recipe: How To Make Homemade Butter
- Recipe: Delicious Winter Squash Souffle
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I know what I’m having for breakfast tomorrow! (PS I hope your toe is better!)
mmmmmmmmmmmmmmmmmmm…matt can move here make bisciuts?
Sonnjea, well, it’s… painful, but it will get better – thanks. Enjoy the biscuits!
Rob, mmmmm… nnnnnnoooope. He’s mine. ; ) Hey, did you see the kale recipe Nature Deva left for you at this post?
Yum, I am going to have to try these — the recipe sounds perfectly simple and delicious. Thanks for sharing!
First, what the heck did you do to your toe???
Second, Matt is making the bread at our next get together! LOL
See you soon (hopefully)…
Audrey, You’re welcome – let me know how it turns out, if you have the chance.
Shibaguyz, the worst stubbing I’ve ever had. Black and blue and purple and painful! I’ll see you in less than a week, at the Blogger Meetup!! I can’t wait – it’s going to be a blast!
[...] foods. Last night we had pumpkin ravioli with sage from the garden. This morning, Matt’s biscuits and jam. This afternoon, a snack of yogurt, granola, and apples. Tonight, a Thanksgiving-themed [...]
[...] Save the butter in a sealed container in the fridge, and use the fresh buttermilk for pancakes or homemade biscuits! [...]
[...] Shown here on spread upon Matt’s Flaky Tasty Biscuits. [...]
Hi! Wonderful lemony recipes abound here, so thanks so much for the sharing — I’ll pay it forward :)
I just wanted to say that you probably know this, but to those who are not aware, biscuits & scones & things of that nature freeze and defrost beautifully — it is quite economical to make several batches at once and store them in the freezer, instead of using the whole oven to bake 4 biscuits.
I just made butter from fresh, raw cow’s cream via your instructions. Delicious and easy! Then, I took the buttermilk from butter-making and made your biscuits (along with fresh ground whole wheat flour). Again, delicious!
Thank you!!!