Uneeda Biscuit

By • April 24, 2011 • 6 Comments



Author Notes: Like cuisine, Hands are neither inherently good nor inherently bad. It is what we do with them that make them that way. My hands make biscuits. I will be remembered by the generations that both precede and proceed me for the crisp flaky exterior ultra-tender buttery interior of the biscuit that has become the reflection of my soul. Whether you choose to glaze them with Black-pepper honey butter in the style of a fine sticky bun or place a slab of seared country ham on it with a smothering of red-eye gravy. These biscuits are the best you ever had and it is because of my hands that they assume their rightful superiority among the baked goods. It is because of these biscuits that my family, both young and old, will always remember the warmth and care of my hands.- davebrdavebr

Food52 Review: With pantry staples you are likely to have, and requiring only your hands as the primary kitchen tools, davebr’s Uneeda Biscuit recipe comes together quickly, with excellent results. I made these on Mother’s Day, with two extra pairs of hands (my two children) to help measure, mix, and pour my way to feather soft biscuit dough. With a brush of whole milk-egg wash, twenty minutes in the oven, and you are on your way to biscuit perfection. Get ready for fragrant, golden brown, flaky biscuits with a fluffy, buttery-soft interior. We enjoyed them hot out of the oven, drizzled with honey and tried not to burn ourselves. My family will be enjoying these for years to come. - gingerrootgingerroot

Makes 12 biscuits

  • 2-3 cups All Purpose Flour
  • 2 tablespoons Baking Powder
  • 2 teaspoons Kosher Salt
  • 2 tablespoons Sugar
  • 1/2 pound Unsalted Butter
  • 1 cup Whole Milk
  • 1 Egg
  • 1/2 cup Whole Milk
  1. Pre-heat the oven to 400 degrees.
  2. Combine 2 cups of the flour with the baking powder, salt and sugar in a mixing bowl.
  3. Cube the chilled butter and place it into the flour mixture. Break the cubes up with your hands until the butter resembles that of the size of a pea.
  4. Form a well into the center of the flour-butter mixture and pour 1 cup of the milk into the well. Mix with you fingers until the four has absorbed the milk. Add any extra flour as needed to bring the mixture together until it resembles a dough that can be easily handled out of the bowl.
  5. Sprinkle some flour out onto your counter and place the dough onto the floured surface. Press the dough down with your hands until a uniform thickness is achieved of about 2 inches. Cut the dough into 12 uniform biscuits. Place the biscuits with their sides touching one another on a parchment paper or foil lined baking tray.
  6. In a small bowl whisk together the egg with the 1/2 cup of milk and brush the egg wash over the top of the biscuits. Place the biscuits into the oven on the center rack and bake for 20 minutes. Remove from the oven and prepare for immortality.

Tags: baking, bread, breakfast, butter, Southern

Comments (6) Questions (0)

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Dsc00691

9 months ago davebr

Thanks for all the great comments! Im glad my love and care has reached your family.

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9 months ago ori

The biscuits were a huge success, all the biscuits were gone by the end of the day.
thank you the the recipe!!

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about 3 years ago marynn

Your/my biscuits are in the oven looking and smelling like dinner ought to. Love this recipe and LOVE your attitude. It is all about the hands of the maker. (My husband just caught a whiff, came in from the other room, and said, "Oh, those are smelling good, Mary!")

Great technique and no rolling, re-rolling waste or overwrought dough.

Biscuits. Simple pleasure. Thank YOU!

Dsc00691

about 3 years ago davebr

I hope you love them! For more good luxurious recipes with an attitude of self culinary entitlement check out my blog: www.TheRooterToTheTooter...

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'd love one of your biscuits slathered with black pepper honey butter!

Dsc00691

about 3 years ago davebr

Thanks! I'd mail you one but it would loose too much in the hands of the postal service.HAHAHA