So here's a super quick recipe that you can whip up in 10 minutes and be eating a flaky, warm biscuit 12 minutes later. The key to making a good biscuit, that doesn't feel like a cement blob, is cold butter, stirring the dough as little as possible, and using fresh baking powder.
I always write the date on my baking powder canister. They won't rise if the baking powder is old. Plus, bleeeech.
Look how pretty!!
Here's how simple:
2 cups flour unbleached flour (or all-purpose flour)
2 1/2 t. Baking Powder
1/2 t. salt
1/3 cup shortening or cold butter cut into little bits
3/4 cup milk
1 T. melted butter (to brush on top before you bake.)
1. Preheat oven to 475 degrees.
2. Sift together the flour, baking powder and salt.
3. Cut in the cold butter with a fork or pastry cutter (as shown) until it resembles coarse corn meal.
4. Add milk and stir until flour is moist and dough starts to pull away from the bowl. Don't over mix.
5. Turn out onto lightly floured board. I just flour the counter, much easier.
6. Kneed lightly - 30 seconds. That's it. (Count to 30 or you'll overdo it.)
7. Pat dough with your hands until it's 3/4 inch thick.
8. Cut dough with biscuit cutter and place on lightly greased pan (or line with a Silpat.) And brush lightly with melted butter.
9. Bake at 475 degrees for 10 - 12 minutes. Until tops are golden.
Here's Elli's biscuit with a cheesy, fried egg on top. Yum, yum, yum!