In the past I was horrible at making biscuits. I just could not get the dough consistency right. The biscuits I used to make always came out like hockey pucks. Flat, hard and inedible.
Thankfully, I have earned some experience points in the last few months, learning how to make bread. The better my bread making skills get, the better my biscuit making skills get.
I have more knowledge about handling dough which has helped me know when I haven’t worked the dough enough, and when I have worked it too much.
These biscuits are quick and easy. They require very little kneading time. The dough is soft and easy to work with.
I used the dough to make the Frankfurter Surprise, so didn’t actually make biscuits.
That being said, the dough for the recipe turned out great. The biscuit part has a lot of flavor. They are soft on the inside and crisp on the outside.
Really good biscuits . . .
BASIC BISCUIT DOUGH
2 Cups Flour
2 ½ Teaspoons Baking Powder
1 Teaspoon Salt
2 Teaspoons Sugar
5 Tablespoons Butter
¾ Cup Milk
Sift dry ingredients together into a bowl. Cut in the fat with a pastry bender. Stir in just enough milk to make a smooth, soft dough. Turn onto a lightly floured board, knead gently for about 1 minute. Roll to ½ inch thick, cut with biscuit cutter. Bake in a 450 degree oven for 12 to 15 minutes.
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