Thursday, November 12, 2009

Biscuits

I finally did it! I made non hockey-puck flaky layered biscuits!

These are like those kind you get in the can that says layers on it--except for way better!


We made homemade sausage gravy to go with them. We couldn't think of anything for dinner and were scouring the cupboards and found some sausage (in the freezer, not the cupboard..). Decided to go for breakfast for dinner--good choice! Joy of Cooking had the perfect biscuit recipe. The only difficult decision was deciding whether to put jam or gravy on them..mmm strawberry apple rhubarb jam. I definitely went for both. oops.

Flaky Rolled Biscuits


it made 8 big ones


Preheat the oven to 450°F.

Sift together into a large bowl:

2 cups all-purpose flour

1 tablespoon baking powder (I used a touch less)

1⁄2 teaspoon salt

Cut in, using a pastry blender or 2 knives, until the size of small peas:

6 tablespoons chilled butter or shortening, or a combination (I used unsalted butter)


Make a well in the center.

Add all at once:

3/4 cup milk

Stir just until the dough comes away from the sides of the bowl. Turn the dough out onto a lightly floured board.

Roll out with a lightly floured rolling pin to about 1 inch thick.

Cut with a 1 1⁄2-inch biscuit cutter dipped in very little flour, and place on an ungreased baking sheet.

If desired, brush the tops with:
(Milk or melted butter) ..helps with browning

Bake until lightly browned, 12 to 15 minutes.