Best Biscuits Ever

I typically believe that biscuits are only good with copious amounts of jelly or honey since I’m not a fan of feeling like I have tablespoon of sawdust in my mouth. But. These biscuits have brought me out of the cave and into the glorious light of moist-and-fluffy-biscuitville, to the point where I even eat and enjoy them by themselves. This is my journey back into the cave of darkness, to give you hope that there is more to this life than shadows of pictures of biscuits only worthy of lining the bottom of a parakeets cage.

– 1 cup whole wheat flour
– 1 cup all purpose flour
– 4 teaspoons baking powder
– 2 tablespoons sugar
– 1/2 teaspoon salt
– 1/2 cup (1 stick) hard butter (can be frozen or fridge-d)
– 1 egg
– 2/3 cup milk

Preheat oven to 450* (I have a wonderful stone cookie sheet that I place in the oven at the start, so that it is heated when everything is ready to bake).
Mix the dry ingredients together. Grate the butter like you would grate a carrot into the flour mixture, and mix with your fingers till the butter is consistently distributed.
Beat the egg and milk together, then add to the dry mixture and mix with a fork till all is incorporated, and it forms a ball.
Cover a flat surface with flour, turn out dough, and knead till the consistency is…consistent. About 25 times. Add only enough flour to keep it from sticking to your hands or the counter. Press or roll out to about 1/2 inch thickness. You can use a biscuit cutter to cut into circles, or pull off pieces and roll into a ball that you flatten into a nice biscuit-shaped circle, with about a 2 1/2 inch radius.
Bake for 8-10 minutes, or until the bottoms of the biscuits are a nice golden brown color. The tops should be slightly browned too, but they won’t get that dark.
Serve warm if possible, but they’re pretty good after they’ve cooled too. See the light.

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