DURRELL FAMILY RECIPES
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Best Biscuit Recipe

This recipe is from www.joyofbaking.com/Biscuits.html


Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 1/2 t baking powder
  • 1/2 t salt
  • 1 T granulated white sugar (optional)
  • 1/2 cups cold butter, cut into chunks
  • 3/4 cup cold milk (better if not skim)
  • 1 large cold egg, lightly beaten

Intructions
  • Preheat over to 400º F and place oven rack in the center of the oven.  Line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together flour, baking powder, salt, and sugar (if using).  
  • Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
    • use a pastry blender, two knives, or your food processor with blade
  • Add the milk and lightly beaten egg and mix just until the dough comes together
    • the texture should be sticky, moist, and still lumpy
  • Place the dough on a lightly floured surface.  Knead gently until it just comes together.  
  • Roll or pat the dough to about 3/4 inch thick.  
  • Cut out biscuits with a round cookie cutter.  Leftover dough can be reformed and cut again.  Be careful not to "overwork" the dough.
  • Place on the prepared baking sheet and bake for 15-17. min or until the tops are golden brown.
  • Remove from oven and place on wire rack to cool.

*Note: add the sugar if using these with a sweet topping (strawberries, etc.).  I typically leave out the sugar and make these to go with soup.

Makes about 8 - 3 inch biscuits.


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  • Home
  • Main Courses
    • Mom's Crockpot Chili
    • Shepherd's Pie
    • Dilled Pot Roast and Noodles
    • Mom's Beef and Bean Enchiladas
    • Dad's favorite Chicken Enchiladas
    • Sausage and Peppers with Pasta
    • Homemade Mac and Cheese
    • Bratwurst Recipe
    • Arroz con Pollo With Apples
    • Red Curry-Glazed Salmon
    • Instant Pot Chicken Burrito Bowls
  • Baked Goods
    • Apple Pancake
    • Best Biscuit Recipe
    • Dad's Energy Bars
  • Dessert
    • Apple Crisp
    • Apple Pie
    • Wyman's Blueberry Pie
    • Caramel Corn
  • BECKER