makes 8 biscuits

I typically just buy the Pillsbury buttermilk biscuits and serve them with butter and honey, but for this year’s Thanksgiving I am going to make these puppies. The recipe seems simple enough.

  • 2 cups all-purpose flour
  • 1 T baking powder
  • 1 tsp Kosher salt
  • 1 tsp granulated sugar
  • 10 T cold unsalted butter, cut into cubes
  • ¾ cup whole milk, plus 1-to-2 T, if needed
  • Heat the oven to 400 degrees.
  • Line a rimmed baking sheet with parchment paper (or silicone baking liner)
  • In a large bowl, whisk together flour, baking powder, salt and sugar.
  • Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces.
  • Using a fork, stir in the milk until just evenly moistened, adding up to 2 more tablespoons, if necessary, but stopping before the dough gets too wet.
  • Scoop the dough into 8 rough mounds (about ⅓-cup each) and place them on the prepared sheets.
  • Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 20 minutes.
  • Serve warm or at room temperature

Things to think about: try stirring in some cracked black pepper and Parmigiano-Reggiano, finely chopped tender herbs or chocolate chips.

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