Better than Mom's! Biscuits
June 12, 2018
"I thought Mom's biscuits were best until I tried these! These have perfect texture, color and flakyness. Adapted from King Arthur Flour. If you're interested, they have a fascinating thread called "Liquids and Fats in Biscuits.""
- Serving Size: 1 (61.5 g)
- Calories 181.9
- Total Fat - 6.7 g
- Saturated Fat - 4.1 g
- Cholesterol - 17.5 mg
- Sodium - 357.3 mg
- Total Carbohydrate - 26.2 g
- Dietary Fiber - 0.8 g
- Sugars - 2.1 g
- Protein - 3.9 g
- Calcium - 114.7 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 425 with rack in the upper portion. Place parchment on baking sheet if desired, but either way, no need to grease the baking sheet.
Weigh flour (120 grams per cup) or measure by gently spooning it into a cup and leveling.
Whisk together flour, salt, baking powder and sugar.
Work the butter in with a pastry blender or fork until mixture resembles bread crumbs.
Drizzle the smaller amount of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. If it won't come together, drizzle in enough milk (up to 2 more tablespoons) to make it cohesive.
Place dough on lightly floured surface and pat into a rough rectangle about 3/4" thick. Fold into thirds like an envelope, then roll until dough is about 3/4" thick.
Cut with biscuit cutter. A standard cutter will yield 12 biscuits, a large 3 1/2" cutter will yield 6 biscuits.
Place the biscuits bottom side up on your baking sheet and brush with milk.
Bake the biscuits 15 - 20 minutes or until they are lightly browned. In my oven, 6 large biscuits required the full 20 minutes.
Remove from oven and serve warm. If serving leftover biscuits, warm them first.
Tips & Variations
No special items needed.