Friday, May 13, 2011

Best Biscuits

I’ve made a lot of biscuits—from mixes, various cookbooks and blogs, and with all kinds of add-ins. But this simple recipe makes the best. They’re not fancy: there are only six ingredients and prep-time is minimal. And they are delicious. Soft, chewy with just the right amount of slight crunch, they are the perfect balance of salty, a hint of sweet, and that oh-so-heavenly buttery flavor in every bite. Serve them warm and let the smell of butter waft over your kitchen.

3 tablespoons butter
2 cups flour
1 tablespoon baking powder
½ tablespoon salt
1 tablespoon sugar
1 ¼ cups half and half

Preheat oven to 425 degrees. Combine flour, baking powder, salt and sugar. Add in the half and half. Add extra flour or half and half slowly if needed: dough should be soft and easy to handle. On a floured surface, use your hands or a rolling pin to press the dough into ¾ inch thickness. Cut into rounds about 2 ½ inches in diameter. Continue to roll and cut until you’ve used all of the scraps. Melt butter, and carefully dip the top of each biscuit into the butter before placing on a parchment lined baking sheet. Bake for 15 minutes or until the tops are golden.

Tip: To avoid biscuits that taste tinny (this can happen because of the large amount of baking powder in the recipe), use a baking powder brand that doesn’t contain aluminum.

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