Ross Safford, one of our baking instructors, has provided us with a couple of biscuit recipes. Thanks, Ross!

A good biscuit is flaky on the inside with just a hint of crunch on the outside. The “trick” with making biscuits is to keep everything cold until you put them in a hot oven. Here are a couple recipes you can try. Add some cheese or a few berries to create something different or use as a topping for a meat and vegetable pie or even as a way to make a quick fruit cobbler.

Biscuit 1

Preheat oven to 420

3 cups of all-purpose flour
1 Tablespoon baking powder
Bit of sugar (optional)
½ teaspoon of salt
½ cup cold butter cut into small bits about the size of an almond
1 egg
¾ cup of buttermilk or milk

Sift together the flour, baking powder and salt along with the sugar if desired. Using a pastry blender or a couple forks or your finger tips cut the butter into the four mixture until it resembles coarse cornmeal. Work quickly so the butter doesn’t get to soft put the bowl of flour and butter in the fridge for a few minutes to make sure it’s nice and cold. Meanwhile mix together the milk and egg.  Slowly add the milk and egg mixture to the flour until the mixture is wet enough to hold together. Turn out onto your work surface and swiftly knead it a few times before patting or rolling it to ½ inch thickness. Cut with a biscuit cutter or a glass or an empty can that you have washed. Place on a ungreased or parchment lined baking tray. Bake for 12-15 minutes until a nice golden brown. You can make a richer color by gently brushing with milk or egg before baking.

Biscuit 2

2 cups of all purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons butter or lard or a combination
¾ cup of buttermilk or milk or even combine ½ and ½ water and milk.

Proceed as the above recipe.  You can add more milk and make a quick drop biscuit. Using a spoon drop the mounds of soft biscuit down onto a baking tray.

Note from Ross: I am partial to using buttermilk. Not only does it add flavor but the acid in the buttermilk helps keep the flour tender. You can make your own buttermilk by simply adding 1 tablespoon of vinegar or lemon juice to a cup or milk. You can even use ½ and ½ or heavy cream.