Basic Biscuits

When I first moved to Manhattan, I was thrilled by all the wonderful brunch opportunities city dining had to offer. However, even 'Southern Style' restaurants could never properly produce the monumental staple of the southern breakfast: the biscuit. So I began preparing biscuits at home until they became second nature. Crisp, light, and flaky, these biscuits use only butter as a fat source. As a general rule, I always avoid shortening or poor quality oils. Biscuits are so versatile, you can add little personal touches to the standard recipe and better compliment your meal.

Ingredients

  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 7 tbsp butter (cold)
  • dash of salt
  • 1 tsp cider or white vinegar
  • 1/2 cup of milk (2% or whole)
Instructions: 

Serving: 4 pretty biscuits & 2 ugly ones
Prep Time: 10-15 minutes
Cook Time: 15-25 minutes

  1. Preheat oven to 425°
  2. In a large bowl, combine the 2 cups of flour, 2 tsp of baking powder, and a dash of salt (approx 1/8 of tsp).
  3. Measure out your 1/2 cup of milk and add to it the vinegar (I do this to substitute buttermilk, which usually just rots in my fridge). Let it sit.
  4. Turn your attention to the butter, chop it into roughly 1/4 inch squares and add it to your flour mixture.
  5. With your clean bare hands, work the butter into the flour. Smoosh the mixture for about 2-3 minutes with your finger tips until no large lumps remain (large lump = bigger than pea).
  6. Make an impression in the center of the flour mixture and add to it the milk. Use a spoon or your hands to gently mix the milk and flour together (I warn you, this can be sticky messy to start).
  7. Now begin to knead the dough gently, just enough to bring the ingredients together smoothly so they no longer stick to your hand or the bowl.
  8. Role the dough out on a clean surface to about 1/2 inch thickness, biscuits will just about double in height. With your favorite biscuit cutter (or an upside down cup), cut out the biscuits and add to the center of your baking sheet (I cook them on an ungreased piece of foil). Arrange the biscuits so that they gently touch sides, this will help them rise.
  9. You'll probably have left over dough from cutting, bring this dough together, just enough so that it sticks. Continue to cut out biscuits and add to your sheet.
  10. Bake the biscuits on the top rack for 15-25 minutes, until golden brown. Don't open the oven for the first five minutes, this is crucial growing time.
  11. Remove from oven. Once out, I like to lift the entire sheet of foil, biscuits and all, off the baking sheet so the bottoms don't burn. Set aside and let cool 2-3 minutes, then enjoy.