Perfect Flaky Biscuit Recipe
After school when I was a kid generally involved me rooting around the kitchen for something I could make for food, generally baked good or breakfast food. It could be pancakes, pretzels, cereal, waffles, peirogies, saltine crackers and if I could find them, the super flaky biscuits in the can you have to bust open. Flaky biscuits were one of those magical things that for much of my life I assumed came only out of a preserved food can. I never really bothered to perfect a recipe for them, until now that is.
2 c flour
1 t salt
1 T sugar
1 T baking powder
½ c butter cold
¾ c cold milk
1 t apple cider vinegar
Start by combining the flour, baking powder, sugar and salt in a medium sized bowl. Chop the butter into cubes and combine it with the flour mixture until it's a crumbly mixture of pea sized bits. Add the milk and mix until combined and add small amounts of flour if needed to form a shaggy ball of dough. Turn that out and pat to about a half inch thick with hands on a floured surface. Fold over and pat again, do this 5 or six times then pat out until its about a half inch thick and cut into rounds with a round cookie cutter. Any leftover dough can be balled up and re-layered like I just described and cut. You could also easily cut into squares for less work. Bake at 350 for 20 minutes until light golden brown and fluffy.
I serve them buttered, with jam, with honey.....with sausage gravy you get the idea. Last night I ate the leftovers of a batch in chili and it was awesome. I wanted a foolproof flaky biscuit recipe and I found it.
Check out the links below for more like this one!
Gluten Free Goat Cheese Chocolate Chip Cheesecake Cookies
The Ultimate Guide To Perfect Pancakes
The Ultimate Gluten Free Brownies
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where does the apple cider vinegar come into play? imagine add it at the same time as the milk?
very much looking forward to trying this. I have never been able to make good biscuits but only tried a few times.
Okay so the apple cider vinegar actually is there to interact with the baking soda making for fluffier biscuits. This is why buttermilk buscuits are generally naturally fluffier, buttermilk has higher acid content than regular milk
I just add it to the milk just before I add the milk to the dough.
I just add it to
The milk just before I add
The milk to the dough.
- lily-da-vine
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Home made Biscuits! A good Morning!! Love it!
Indeed, give em a try!
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