Weekend mornings are a time to slow down, breathe deep, and enjoy the blessings of life. These mornings are sacred and essential to recharge your batteries and bring peace to your mind, body, and spirit. This feeling of peace and joy can only be enhanced by inviting friends over for breakfast/brunch to reconnect.
One essential frequently featured on my breakfast table are homemade, buttery biscuits! (cue drool) This mounds of pure happiness, are super easy to make and impressive due to just how delicious they are!
A key component to make them perfect every time is temperature. It is imperative that the butter be cold and manipulation is low. For the butter, I use a box grater to get shreds of butter so "cutting in" the butter is not needed. In other words, instead of working the butter into the dry ingredient to get it to pea sized, you are starting with the butter pea sized so you are essentially just coating it in the flour.
I use my hands as little as possible to ensure an icy cold dough, but also using my hands instead of a rolling pin tends to yield a better texture in the finished biscuit. I get a fluffier biscuit with a higher rise every time!
3 cups AP Flour
1 Tbsp Sugar
1 Tbsp Baking Powder
1 Tsp Salt
1/4 Tsp Cream of Tarter (optional)
3/4 cup Butter, unsalted
1 cup Whole milk
1 each Egg
3 Tbsp Butter, cubed
1. Preheat oven to 425 degrees.
2. Using a box grater, grate the butter into large shreds and put in the freezer until ready to use.
3. In a bowl, combine the flour, sugar, baking powder, salt, and cream of tarter (optional). In a separate bowl, break the egg and whisk then combine with milk.
4. Add the butter shreds to the flour mixture. Mix until the butter is thoroughly coated in the flour being careful not to over mix. Then add the egg-milk mixture to the flour-butter mixture and stir until dough starts to form.
5. On a lightly floured surface, turn the dough onto the surface and begin to form with hand by patting it down. Flatten dough into a 1-inch high square, then cut into thirds. Stack the cut dough on top of each other, then flatten the dough into a 1- inch high square. Cut into equal sizes and place on a sheet pan.
6. Before placing into preheated oven, top each biscuit with a cube of butter.*
7. Bake at 425 degrees for 12-15 minutes until golden brown and enjoy immediately!
*Optional: Place the pan of butter topped biscuits in the freezer for 10 minutes prior to putting into the oven. If you have a hot kitchen or have been working with the dough at room temperature for awhile, this blast in the freezer can help to ensure a better rise and less butter loss during cooking.