Biscuits…what a difference one little move can make!
This morning we had our snow day and, with only one egg in the house, so we opted for biscuits for breakfast. I used Martha Stewart’s recipe but had to use Almond milk, since I am also running SUPER low on milk. Then, I realized one batch was not going to be enough, so I made a second batch….the only difference between the two batches were in that I quickly rolled out the dough, did a letter fold and then rolled out one more time before cutting out the discs. In the photo, you can see what a difference this little fold made. I was pretty surprised! The biscuits were all good, but the folded ones were actually flaky little things! It only took less than one minute to do. Go figure, in baking it is definitely the little things that count!
Flaky Buttery Biscuits
Makes 12 small biscuits – but really it made 4 beautiful biscuits and two dorky ones bc they are the cut dough
YIELD
Ingredients
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
3/4 cup almond milk
Directions
1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Fold the dough into a letter fold and then roll out again. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.