Ingredients
Dough:
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon fine salt
- 7 tablespoons cold unsalted butter, sliced
- 3/4 cup milk
Glaze:
- 1 tablespoon heavy cream
- 1 tablespoon melted unsalted butter
Directions
Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set aside.
In a large bowl, whisk the flour, baking powder, sugar, and salt until evenly combined. Rub 2 tablespoons of the butter into the flour with your fingertips, until it is completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture with a fork to make a loose dough.
Turn the dough out onto a well-floured work surface. Pat the dough by hand into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat this folding a second time.) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and place them on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
Make a glaze by mixing the cream and melted butter together in a small bowl. Lightly brush the tops of the biscuits with the glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5 minutes before serving.
- Copyright 2001 Television Food Network, GP. All rights reserved
















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By girlboyboy
on March 09, 2011
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NO taste at all! They were pretty and had a great texture but zero taste. I used them with a biscuit gravy, so they were fine, but with just butter, terrible. Even my 4 year old daughter commented that they were not as good as my other biscuits.
By snardles_12385395
Charles City, 46
on December 06, 2010
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Although out of parchment paper, I otherwise followed the recipe exactly. The biscuits came out crumbly rather than flaky. They also had very little flavor yet, oddly enough, left a bad after taste. On the positive side, the recipe was very easy to make, the biscuits rose well and were filling. If you are planning to smother these in gravy this is a very good recipe. Otherwise I recommend searching for a more flavorful biscuit and give this recipe a pass.
By priyabankley_10...
Alexandria, VA
on June 30, 2010
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I used olive oil instead of butter and they were really good! Moist and fluffy. Also I baked them in a muffin tin which crisped up the sides.
Read all 16 reviews