It’s not a whole meal, but I could eat just biscuits and be very content.
It’s taken me a lot of practice to come up with a recipe that I really like. The cream biscuits are good, but these were better.
I just eyeballed this batch, and thankfully, they were perfectly moist, buttery, and flaky.
recipe
Ingredients:
Three cups or so self-rising flour
Twelve tablespoons/one and a half sticks refrigerated butter
Approximately two cups (or more as necessary) of half and half
More flour to dust with
Instructions:
Turn up your oven to 425°F (220°C).
On a cheese grater, shred the frozen butter into the self-rising flour.
When the mixture resembles coarse crumbs, cut the shredded butter into the flour with a pastry cutter or fork.
Stirring with a fork until the dough just comes together, gradually add the half and half,
eyeballing the quantity. Watch out not to combine too much.
Out on a surface dusted with flour, turn the dough out. Lightly pat it out to a thickness of about one inch.
Cut biscuits with a biscuit cutter or a drinking glass, then arrange the pieces on a parchment paper-lined baking sheet, separating them for crispier edges or touching for softer sides.
Bake until tops of biscuits are golden brown, 12 to 15 minutes.
Take out of the oven and, using a wire rack, let to cool somewhat. Served warm, top with butter or other favourites.
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