PERFECT BISCUIT RECIPE


Perfect Biscuit Recipe - Harvey Towne Urban Farm

What could be more like comfort food than warm flakey biscuits? They can be eaten at any time of the day. You can eat them with your favorite breakfast sides, topping them with fruit or jam. You can turn them into breakfast sandwiches and even freeze them for quick warm-and-go breakfasts. You can turn them into sandwiches for lunch, add them to dinner, or combine them with fruit and whipped cream for a shortcake-style dessert! Below you will find both a half batch recipe that makes up to a dozen biscuits and a full batch recipe that makes up to 24 biscuits. Remember to freeze all of your extras immediately after cooling to preserve their quality. Happy baking!





Preheat Oven to 425° F

 

1/2 Batch Makes up to 12 Biscuits


Ingredients:


Flour 3 cups

Baking Powder 2 Tbsp

Salt 1 1/2 tsp

Sugar 4 Tbsp

Cream of Tartar 3/4 tsp

Butter 1 1/2 sticks

(or non-dairy butter substitute) Eggs 1

Egg Yolk 1

Milk 1 Cups


Milk Wash:

1/4 cup milk

1/4 cup sugar

 

Full Batch Makes up to 24 Biscuits- Freeze extra biscuits immediately after cooling to preserve quality. Ingredients:

Flour 6 cups

Baking Powder 4 Tbsp

Salt 3 tsp

Sugar 1/3 cup

Cream of Tartar 1 1/2 tsp

Butter 1 1/2 cups (3 Sticks)

Eggs 3 each

Milk 2 Cups


Milk Wash:

1/4 cup milk

1/4 cup sugar

 

Directions:


  • Mix dry ingredients together. Cut butter into cubes. Toss butter in flour mixture and using your hands or a pastry blender, smash butter until the flour mixture is an even crumbly texture.

  • Beat eggs and combine with milk. Pour into Flour mixture and gently fold with a spatula or a large spoon until all the flour is wet.

  • Flour your kneading surface and turn the dough out onto the table. Sprinkle flour on top of the dough. Don't incorporate flour just dust the top.

  • Press the dough down until it is between 1" and 1 1/2" thick.

  • Using a floured round cutter cut biscuit and place on to baking tray. Gather left over dough, fold in half and press down again, cut. *If you don't have a round cutter, shape dough into a rectangle and use a floured knife to cut squares.

  • Brush excess flour off the tops of the biscuits, brush with milk and sprinkle with sugar.

  • Bake until tops are golden brown.




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