We’re always on the search for the perfect baked goods, and I think we’ve hit the nail on the head when it comes to good, standard baking powder biscuits. This recipe came from the Martha Stewart Baking Handbook, and the only modification we made was to substitute whole milk for cream in the dough. They come out fluffy inside and crispy outside, and they taste amazing. This recipe will make about a dozen biscuits, depending on exactly how thick you make them.
- 4 cups unbleached all-purpose flour
- 2 tablespoons baking powder
- 2 tsp sugar
- 1 tsp salt
- 2 cups whole milk
- 2 sticks (1 cup) unsalted butter, cold
- Preheat oven to 400 degrees fahrenheit.
- Whisk together flour, baking powder, sugar and salt in a large mixing bowl.
- Cut butter into dry ingredients using a pastry cutter or your hands, leaving fairly large pieces.
- Form a well in the middle of the bowl, and pour in the milk.
- Using a fork, mix together the milk and dry ingredients until nearly all the flour is incorporated.
- Turn the dough out onto a lightly floured counter, and press together into a cohesive mass, incorporating the last bit of flour, but don’t knead any further than that. The dough should not be smooth.
- Press dough out so that it is about 1.5-2 inches thick.
- Using a biscuit cutter, cut as many biscuits as you can, as close together as possible. Gently form the dough back together, press flat and cut as many more as you can. Repeat until dough is used up (I like to munch on the remnants). Avoid working the dough as much as possible, you don’t want to develop the gluten structure in the flour.
- Place the biscuits on a baking sheet, and brush the tops with some heavy cream.
- Place sheet in the oven for about 25-30 minutes, until biscuits are lightly browned.
- Remove from oven and eat while still hot!