I feel compelled to add a warning to proceed with caution to this post. I will just remind you that I am merely providing recipes and ideas here on Half Baked. What happens after that is out of my control. I cannot help that these delicious biscuits are super easy to make, and if you freeze them, you can have a hot and fresh biscuit, anytime you want one. (Kinda like Krispy Kreme when the sign is on.) Consider yourself warned, I'm no longer responsible!
Here in the South, we love a good biscuit but I rarely make them. As much as I enjoy biscuits, most recipes make about a dozen or so. Even if I half the recipe, there are still at least six biscuits. I'm not saying that Hubs and I couldn't eat all, well most, ok probably all six. Don't judge, hot biscuits and butter are hard to resist. However, after a few dinners like that and I'd have to start hunting for a tent maker to buy clothes that fit! True we could exercise a little self control (who am I kidding!) and only eat one each but what would we do with the four biscuits that are leftover? Biscuits, hot out of the oven are amazing, crunchy outside, soft flaky and buttery inside, just heavenly. A leftover biscuit on the other hand is nothing like that. Not even close. They're more like hockey pucks after spending the night in the fridge. So I had resigned to not making biscuits unless we had guests to help eat them. Well all that has changed! These biscuits can be made, frozen, and baked up a couple at a time, whenever we feel the need for a hot flaky biscuit! Okay, so I may still need find a that tent maker if I'm not careful, which is why I cautioned you at the beginning of this post. Please bake responsibly....
Source: King Arthur Flour
Yields: about 12-16 biscuits
4 cups King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
4 teaspoons baking powder
1 teaspoon salt
8 Tablespoons cold unsalted butter, cut into pieces
1 1/4- 1 1/2 cups of cold milk
Method:
In a large bowl whisk together the flour, baking powder, and salt. Drop the butter into the bowl and cut it into the flour with a pastry cutter, two knives, or your finger tips.Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.
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| Pea-sized pieces of butter! |
Add 1 1/4 cups of cold milk and mix together (I like to use a fork). If the mixture seems too dry add the other 1/4 cup of milk (I almost always need it). Gather the dough into a ball and transfer it to a lightly floured work surface and fold it over once or twice. Pat it into a 3/4 - 1 inch thick square, rectangle, or circle. Cut out with a round cutter, re-rolling the the leftover pieces of dough until you've used up all the dough.
OR, if you don't mind a square biscuit, you could use my new favorite method for cutting out these biscuits (also from the King Arthur website). It's awesome. I can't believe I never thought of this:
Pat the dough evenly into an 8 inch square pan.
Flip it out on your work surface.
Slice....how cool is that?
So much easier than cutting them out with a cutter!
Place the cut biscuits on a baking sheet. Now, you have a choice to make here: bake the biscuits right away; or freeze, bag, and bake at a later date, or freeze some and bake some...you get the idea!
To bake biscuits right away, heat oven to 475 degrees. Brush the tops of the biscuits with milk or melted butter. Bake them for 5 minutes, then turn off the oven. Leave in the oven for an additional 5 to 10 minutes, until they’re golden brown.
To freeze, leave the biscuits on the baking sheet, wrap with plastic wrap and slid them into the freezer for at least an hour, or until the biscuits have frozen. Once they’re frozen, remove from the freezer, bag airtight, and store in the freezer for up to about 3 months. (Who am I kidding, there's no way those biscuits will be around that long!)
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| Beautiful frozen biscuits, just 15 minutes from biscuit heaven...anytime! |
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| You know you want one! |
