There is something really fulfilling about making your own bread. Watching your creation go from a bunch of flour and sugar and salt to rising in the oven, and finally something delightfully warm and delicious you can have for breakfast, lunch or dinner is amazing. However, the thought of spending a day of your time to *hopefully* have a loaf of bread turn out is something most people aren’t ready for (I mean, honestly, I’m not ready for that most of the time and I LOVE baking).
So what’s the next best thing? Homemade biscuits! No yeast needed, simple and easy to make, and devour-able for a few days with jams, jellies and spreads.
3 cups All Purpose Flour
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon sugar
6 tablespoons butter, at room temperature
1 cups cold milk (plus up to 3 Tbsp) (whole milk while make your biscuits more tender, I made mine with skim milk which made them a bit more dense)
- Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet and line with parchment paper.
- Measure your flour by adding it spoonful by spoonful into a measuring cup and adding to a large bowl.
- Mix together the flour, salt, baking powder, and sugar.
- Add the butter to the flour mixture using a food processor (you can use a fork or pastry blender as well, but I find the even consistency from the food processor is best) until has a bread crumb like consistency.
- Start to add the milk, table spoon by table spoon, over the flour mixture. You’ll want to do this quickly for about 10-15 seconds until a dough has formed. If the texture is dry and won’t come together, keep working it (and add up to the other 2 Tbsp of milk if it needs it to be cohesive).
- Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4″ thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4″ thick again.
- Using a biscuit cutter, or the rim of a glass, cut the dough into circles (I like round biscuits) or if you’re scared of waste, cut the dough into squares with a sharp knife.
- Place the biscuits with the bottom side up onto the baking sheet and brush them with a bit of milk to help them brown nicely in the oven.
- Bake for 15-20 minutes (keep an eye out, they’ll go from lightly browned to burnt fairly quickly).
- These will keep for 2-3 days if wrapped and stored at room temperature. You can also freeze for longer periods of time.
- Bake the biscuits for 15 to 20 minutes, until they’re lightly browned. Remove them from the oven, and serve warm.
I hope you enjoy these! If you decide to make them, feel free to tag me at @JackDHarding and let me know how they turned out!