I have been wanting to make biscuits for years now and finally, the day came.
There are so many recipes that my head started to spin. I was looking for easy and delicious.
Every recipe was too complicated, too dry, and flavorless. Taking what I consider way too much time to prepare.
However, I did found the perfect one from The Culinary Institute of America, and I must say it is our favorite.
Soft and flaky, full of flavor and so easy to make. I do know now why people bake. Kneading the dough was the most serene and peaceful experience for me.
Your fingers feeling the dough in between your fingers going from flour fragments to this soft manageable consistency was pure bliss.
You can tell I do not bake right?
It takes no time to prepare.
My only advice to you is to dip the cutter into some flour before making the incision on the flat dough so it will not attach itself to the cutter and will be easy release into the sheet pan.
- 3.5 cups all-purpose flour
- .25 cup sugar
- 3 tablespoons baking powder
- 1 tablespoon salt
- .50 pound unsalted butter
- 4 eggs
- 1.5 cup buttermilk
- egg wash, (optional – 1 egg beaten with milk)
- Preheat oven to 425F. Line a sheet pan with parchment paper.
- Combine flour, sugar, baking powder, salt in a large bowl.
- Add butter and combine well until the mixture has the appearance of coarse meal.
- Combine the eggs and buttermilk by whisking until well blended. Add to the flour mixture tossing to combine.
- Roll out the dough on a lightly flour work surface to a thickness of 1 inch and using a 2-inch diameter cutter, cut out the biscuit. Dip the cutter in flour if the dough is sticky.
- Place the biscuits on the prepared pan and lightly brush egg wash. Bake at 425F until golden about 15 to 17n minutes
- Transfer to a rack and allow to cool completely before eating
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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