Biscuits are in the category of quick breads, and it’s kind of nice to have biscuits at a moment’s notice. While buttermilk biscuits are the best, most people do not keep buttermilk in their fridge. If you need to make biscuits right now with the ingredients you have on hand, then this recipe is as basic as it get. It will work with either all-purpose or bread flour.
Admittedly, these aren’t the best biscuits ever, but they are fast, easy, and they taste pretty good.
- 9 oz Flour
- 1 tbsp Baking Powder
- 1 teaspoon Salt
- 3/4 stick of chilled Butter (cut into pieces)
- 3/4 cup Milk
Preheat oven somewhere around 425 or 450. Put everything, save the milk, into the food processor, turn it on until the butter is well cut into the flour. While it’s still running, slowly pour in the milk until the dough forms, and turn it off. The dough will be quite sticky. Dust the counter with flour, and take out the dough with the aid of a rubber spatula. Throw a little more flour on top and roll it out to about a half inch thickness. Cut the biscuits with your favorite biscuit cutter. I used a drinking glass and got 10 biscuits. Put the cut raw biscuits on a baking sheet (or pizza pan), and pop into the oven for about 11 to 14 minutes, rotating the dish after 5 to 7 minutes.
Updated on 11 MAR 2018 to be more concise.