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#IsolationBaking recipe # 24

Fantastic, super easy biscuits!

I just made these for dinner - I've been making this biscuit recipe for at least 40 years and it's the best!



2 cups (270 grams) all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
8 tablespoons (115 grams) unsalted butter, slightly softened
2/3 cup (160 ml) cold milk
Extra flour for work surface


To measure the flour, stir the flour to lighten it before spooning it up & placing in the measuring cup. Fill to the top/mounded then, using a long flat surface like the back of a knife blade, level the flour across the top of the cup.

Place the flour in a large bowl.


Add the baking powder and salt to the flour and stir to blend.

Cut the butter into cubes and to the flour in the bowl then toss to cover the butter cubes in the flour.

Using your fingertips, rub the butter and flour together rather vigorously until the butter has been


completely incorporated into the flour and the mixture resembles damp sand or cornmeal.

Add the milk, about a third at a time, mixing vigorously into the flour with a fork until the dough forms into a rough ball & there is no more dry flour/butter mixture.

Gather the


dough together and and place on a floured work surface, dusting the dough itself with a little flour. Knead the dough very, very briefly only until you have a homogenous and smooth dough.

Using a rolling pin and a very light touch (roll the dough without pressing


without pressing down on the rolling pin into the dough with pressure), roll out the dough to a thickness of 1/2-inch (1 cm). The dough should be light and fluffy, not packed.

Using a round biscuit or cookie cutter, cut out small rounds (press straight down then up, not


twisting the cutter) and place on an ungreased cookie or baking sheet.

And dammit I forgot to start with PREHEAT THE OVEN TO 450°F (230°C) so hopefully you'll read this before starting.

Place the cookie/baking sheets with the biscuits in the preheated oven and bake


for 10 to 12 minutes.

the biscuits will have risen, the layers slightly separating, and the tops and the bottoms (carefully lift one up and look) will be a nice golden brown.

Eat hot or warm with butter.

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