These are traditional southern-style biscuits. They're so light and flaky with just the right amount of crunch on the tops and bottoms. Perfect for slathering on butter and jelly, but where they really shine is drenched in sausage gravy! —ChefAbilities
12 to 14 biscuits
all-purpose flour, plus extra for rolling out
plus one teaspoon baking powder
unsalted butter; frozen, plus 2 tablespoons, melted
1 1/2 cups
In This Recipe
Preheat oven to 400 degrees F.
Combine the skim milk and lemon juice and set in refrigerator to keep cold.
Grate frozen butter on a large hole grater. Incorporate butter into the flour mixture until all the butter pieces are evenly coated in flour. You may need to squeeze the butter between your fingers to break up any clumps. It's important not to overwork the butter as it will melt from the heat of your hands.
Pour the cold milk mixture all at once into the flour and butter mixture. Using your hands, incorpoate all the ingredients until the dough starts to come together. This is rather messy and your fingers will get coated with the dough. Scrape the dough off your hands regularly to keep the butter from melting.
Now, put a small amount of flour on your counter. Place the dough on the floured counter. It is not unusual for the dough to look too dry at this point. Continue to bring the dough together being careful not to knead it, which will result in a tough biscuit. Form and press the dough into a square and roll out to 1/2 inch thick. Fold 1/3 of the dough to the center. Fold the other 1/3 of dough over that to create 3 layers of dough. Roll out to 1/2 to 3/4 inch thickness and cut out using a biscuit cutter. Make sure you do not rotate the cutter as this will seal the layers together and prevent proper rising. Rework the dough as necessary, rolling out and cutting biscuits until all the dough is used.
Place parchment paper in a baking sheet and line up the cut biscuits, sides touching. Brush the top of the biscuits liberally with the 2 tablespoons melted butter.
Place the biscuits in the oven for 20 minutes or until golden brown.
Tip: I store my flour in the freezer. This realy helps keep the butter cold during the mixing and rolling out process.