Name: Cut-Out Biscuits
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: about 10 cut-out biscuits
Ingredients: 2 1/2 cups all-purpose flour, plus more for dusting; 2 tablespoons baking powder; 1 tablespoon sugar; 1 1/2 teaspoons kosher salt; 1 stick very cold unsalted butter, diced (freeze for 30 minutes before dicing); 1 cup cold whole milk or well-shaken buttermilk, plus more for brushing; Flavored butters, for serving (recipes follow); 1 stick softened butter; 1/4 cup chopped dill; 2 tablespoons capers; Zest and juice of 1 lemon; 1 stick softened butter; 3 tablespoons mango chutney; 2 tablespoons roasted curry powder; 1 stick softened butter; 2 tablespoons pure maple syrup; 1 tablespoon adobo sauce, from a can of chipotles

Directions

Preheat the oven to 425˚ F. Combine the flour, baking powder, sugar and salt in a food processor. Pulse to combine. Pulse in the diced butter just a few times, until it is in pea-size pieces.
Transfer the mixture to a large bowl. Stir in the milk or buttermilk until the dough just comes together but is not fully combined. Turn out onto a lightly floured surface, then gather the dough together and pat into a 3/4-inch-thick rectangle (5 by 10 inches). Fold the rectangle in half and pat until 3/4 inch thick again. Repeat the folding and patting process 4 more times, ending with a 3/4-inch-thick rectangle (5 by 10 inches).
Dip a 2 1/2-inch round biscuit cutter in flour and cut out 8 biscuits, going all the way to the edge of the rectangle (don’t leave any space between the biscuits when you cut). Gather the scraps together, kneading as little as possible; pat until 3/4 inch thick and cut out about 2 more biscuits. (Alternatively, use a sharp knife to cut the dough into 2 1/2-inch squares.)
Place the biscuits on an ungreased, unlined baking sheet. Brush the tops lightly with milk or buttermilk. Bake until golden, 12 to 15 minutes.

Dill-Caper Butter:

Yield: 1/2 cup dill-caper butter

Mash butter with dill, capers, lemon zest and juice.

Sweet Curry Butter:

Yield: 1/2 cup of sweet curry butter

Puree butter with mango chutney and curry powder.

Maple-Chipotle Butter:

Yield: 1/2 cup of maple-chipotle butter

Puree butter with maple syrup and adobo sauce.

Photograph by Mike Garten

On Tonight

Cut-Out Biscuits

Dill-Caper Butter:

Sweet Curry Butter:

Maple-Chipotle Butter:

Dill-Caper Butter:

Sweet Curry Butter:

Maple-Chipotle Butter:

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