Making biscuits has changed many times and branched out into dozens of techniques through generations. This recipe is no different, though it utilizes a more delicate approach to dough-making, which creates a light, airy, and moist result that can serve as the perfect base for a delectable strawberry shortcake.
Yield: 10 biscuits
Time: 1 hour
Rating: 9/10
Equipment Needed:
- Food processor
Pro-Tip: you don’t need a food processor, though it makes the process easier. You can also use your hands (washed of course), or a pastry cutter if you have one
- Large bowl: used to combine dough
- Saran wrap
Pro-Tip: This is optional, but highly recommended to keep your work surface clean
Ingredients:
- 2 and ¾ Cups all-purpose flour
Pro-Tip: make sure you have some extra for your hands during the mixing process!
- ¼ cups granulated sugar
Pro-Tip: keep some extra to sprinkle on top of the biscuits at the end
- 4 tsp baking powder
- ½ tsp baking soda
Pro-Tip: make sure you don’t mix these two up! They are different, even though they have similar names!
- 1 tsp salt
Pro-Tip: fine sea salt is the best to use, but you can use other salt if you don’t have any
- ¾ cup unsalted butter
Pro-Tip: Keep your butter as cold as possible, preferably frozen for a couple of hours. Cut the butter into small cubes before adding them to make the mixing process easier
- 1 cup cold buttermilk
Pro-Tip: regular milk works as well, the dough just might not rise as much
- 2 tbsp heavy cream or buttermilk
Pro-Tip: you can use regular milk for this as well!
Directions:
- Preheat your oven to 400 degrees Fahrenheit
Pro-Tip: make sure you do this first, as the oven may take a while to heat up
- Mix flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or food processor. Whisk or pulse to combine
Pro-Tip: a food processor will expedite the process, but if you don’t have one, a bowl will work just fine, it may just take a little longer
- Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor.
Pro-Tip: The smaller the cubes, the faster they will take to combine. Mix until the dough looks like coarse sand, with little lumps of butter, about the size of peas
- Pour the mixture into a large bowl and pour buttermilk (or regular milk) on top
Pro-Tip: use a larger bowl than you think you need. The best way to combine is with your hands, but you can also use a rubber spatula or large spoon if you want to keep your hands clean. DO NOT OVERWORK THE DOUGH! It should be “shaggy”, or almost combined with spots of loose flour and milk
- Pour the dough onto a floured work surface and gently bring together with your hands
Pro-Tip: put saran wrap on your surface before pouring the flour and just peel it off after for a quick and easy clean-up! Make sure to have very generously floured hands during this step, and flour your workspace before pouring out the dough
- Bring the dough together into a disc, and cut into fourths. Pile the sections on top of each other into one tall tower.
Pro-Tip: use either a very large knife or a rocker pizza cutter, and flour generously before separating the dough
- Flatten the dough tower with the palm of your hand and repeat this process 3-5 times, or until the dough has combined fully.
Pro-TIp: add lots of flour to your hand and knife during this process to prevent sticking!
- Cut into 3-inch circles and place close together on a parchment paper lined baking sheet
Pro-Tip: make sure all the biscuits are touching to prevent the sides from burning while they cook!
- Brush the tops with milk and sprinkle with coarse sugar
Pro-Tip: use a spoon if you don’t have a brush, and add a generous amount of sugar if you want a more crackly top!
- Bake for 18-22 minutes or until biscuits are golden brown on top. Remove from oven, then cool on tray for at least 10 minutes before assembling
Pro-Tip: serve your biscuits with strawberries, vanilla ice cream, jam, or all three to make a delicious strawberry shortcake!