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Pre heat oven to 450
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In the bowl of a food processor or Kitchen Aid Mixer combine dry ingredients: flour, baking powder and salt. Mix well.
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Cut cold butter into small pieces (about the size of peas) and add to processor or mixer.
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Pulse 3 – 4 times in the food processor or mix quickly with the flat beater in the Kitchen Aid until butter is well distributed in the flour. Use our hands or a pastry cutter if you prefer to incorporate the butter.
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Drizzle milk into flour and butter. Pulse 5 – 6 times or mix until dough starts to come together. The dough may look slightly wet at this point. Just don’t overwork it too much.
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Spread 1.5 TBSP flour on the counter and knead dough a few times and most of the kneading flour has been incorporated.
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Pat (no rolling pin here) down dough to about ½ inch thick and begin cutting out as many biscuits as possible. Don’t twist the cutter or cup, whatever you are using; simply use an up and down motion.
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Place biscuits on an ungreased baking sheet. (Sometimes Mike gets creative and uses a hot pizza stone for fun.)
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Mold any remaining dough and again pat down to ½ inch, cutting more biscuits until all the dough has been used.
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Bake for 10 – 12 minutes and let rest a few minutes before serving.
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*There will be slight variances in the weight of each biscuit, and you can make yours larger or smaller than we do. They are easy to weigh if you need a precise CHO.