basic rolled biscuitsAlex Irvine
Basic rolled biscuits from Joy of cooking. Use for Chicken pot pie.
- prep time:
- 20 min
- total time:
- 45 min
- 2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 to 3/4 tsp salt
- 5-6 Tbs cold unsalted butter, cut into pieces
- 3/4 cup milk
Position a rack in the center of the oven. Preheat the oven to 450°. Have ready a large ungreased baking sheet. Whisk flour, baking powder and salt thoroughly into a large bowl. Drop in 5-6 Tbs cold unsalted butter, cut into pieces. Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work. For biscuits with crunchy edge and flaky, layered texture, continue to cut in the butter until the largest pieces are the size of peas and the rest resemble bread crumbs. For classic fluffy biscuits, continue to cut in the butter until the mixture resembles coarse bread crumbs. Do not allow the butter to melt or or form a paste with the flour.
Add 3/4 cup of milk all at once and mix with a rubber spatula, wooden spoon, or fork just until most of the dry ingredients are moistened. With a lightly floured hand, gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.
To shape round biscuits:
Transfer the dough to a lightly floured surface. With a lightly floured rolling pin, or your fingers, roll out or pat the dough until 1/2 inch thick. Cut out 1 3/4- to 2-inch rounds with a drinking glass or biscuit cutter dipped in flour; push the cutter straight down into the dough and pull it out without twisting for biscuits that will rise evenly. You can re-roll the scraps and cut additional biscuits, but they are never as tender as the first cut.
To shape square biscuits (with virtually no scraps):
Roll out the dough 1/2-inch thick (1/4 to 3/8 inch if cooking on a griddle) into a square or a rectangle. Trim a fraction of an inch from the edges of the dough with a sharp knife before cutting into 2-inch squares.
To make biscuits in the oven:
For browner tops, you can brush the biscuit tops with milk or melted butter. Place the biscuits on a baking sheet at least 1 inch apart for biscuits with crusty sides or close together for biscuits that are joined and remain soft on the sides. Bake until the biscuits are golden brown on the top and a deeper golden brown on the bottom, 10-12 minutes. Serve hot.
To cook biscuits on a griddle:
To avoid completely charring the outside before the inside is sufficiently cooked, roll out the biscuit dough just 1/4 to 3/8 inch thick. Cook at least 1 inch apart on a lightly greased, medium hot griddle or frying pan until brown on one side, 3-4 minutes; turn and cook until brown on the other side and cooked in the center. Serve hot.
Prepare basic rolled biscuits above, reducing the flour to 1 1/2 cups and the baking soda to 2 tsp; add 1/2 cup cornmeal, 2 Tbs sugar, and 1/2 tsp baking soda; and substituting buttermilk for the milk.
These are your basic biscuits and are the essential ingredient for biscuits and gravy, besides the gravy. Also used in the Chicken Pot, Chicken Pot, Chicken Pot Pie recipe in meat/poultry.
Source: Joy of Cooking