Okay, here they are – BACK by popular demand … my fantastic baking powder biscuits.
I’ve tried out a new technique …. folding the dough. Pat into a rectangular shape and then fold into 3 (like folding a letter into an envelope), pat out into another rectangular shape and repeat. You can literally see the folded dough, and just look at those flaky layers! Finish with a little melted butter and sprinkle with salt and freshly cracked pepper before baking.
Once you get this down pat you will rely on these biscuits for anything from a summer morning with fresh peach jam or a winter evening served with a family favourite – chili, soup, stew … every household has their own comfort dinner!
- 2 cups flour
- 1 tsp salt
- 1 tbsp sugar
- 4 tsp baking powder
- 1/2 cup cold butter
- 1 egg
- almost 1 cup milk or buttermilk
Stir dry ingredients to blend and then with pastry blender, or 2 forks, blend in 1/2 cup cold butter (my tip: freeze the butter for 15 min ahead of time, and use the large holes on a box grater to grate the butter – instant flakes of butter)
Lightly beat 1 egg in a 1 cup measure, then stir in enough milk to reach the 1 cup mark.
With a fork, stir the egg/milk mixture into the dry ingredients – only enough to have it start to hold together. Turn onto floured surface and … oh so gently … without overmixing … pat it together, and then into a solid shape, about 1 inch or so in height. Using floured biscuit cutter (or your favorite glass) cut out shapes and place on floured baking sheet.
These are so flexible – if you want to add any herbs, or cheese – do so at the dry ingredient stage. Go ahead and experiment – makes these your own family favorite!
To guarantee extra tall, fluffy biscuits, pop them into the fridge or freezer for a few minutes. The combination of hot oven and cold butter creates magic!
Bake at 400 for 15 – 20 minutes (depending on your oven – check it at 15) until lightly golden and very fluffy! 
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