Author Notes
The idea of adding mustard to a classic biscuit recipe comes from the brilliant Ovenly cookbook. I love the way fresh mozzarella gets just gooey enough, while still keeping the biscuits light and flaky. Add herbs if you like! —Posie (Harwood) Brien
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Ingredients
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3 cups
(360 grams) all-purpose flour
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1 1/2 tablespoons
baking powder
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1 tablespoon
sugar
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1 teaspoon
salt
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8 tablespoons
(115 grams) very cold unsalted butter
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8 ounces
fresh mozzarella cheese, torn into bite-sized pieces
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3 tablespoons
whole-grain mustard
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1 1/2 cups
(340 grams) whole milk
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2 tablespoons
dried herbs or 1/4 cup chopped fresh herbs (optional)
Directions
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Preheat the oven to 425° F. Line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, baking powder, sugar, and salt.
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Cut the butter into the dry ingredients using a fork or pastry cutter until it's in mostly pea-sized chunks—some chunks can be slightly larger and some smaller, but don't overwork it. Stir in the mozzarella and any herbs (if using).
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In a small bowl or measuring cup, whisk together the mustard and milk.
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Add the wet ingredients to the dry ingredients and stir the dough with a fork until it is somewhat evenly moistened, then knead it a few times in the bowl so it mostly comes together in a ball but don't overwork it at all. It should not be cohesive and there should be chunks of drier areas and some wetter areas.
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Turn the dough out onto the parchment-lined sheet, and fold it over onto itself until there aren't any dry spots remaining. Don't think of this as kneading: You want to handle it gently and as you fold, the wet/dry areas will disappear. Fold about 10 times, then gently press the dough down to a rectangle about 2 inches high.
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Using a sharp knife, cut the dough into 2" squares and separate them slightly on the baking sheet.
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Bake for about 12-15 minutes, or until golden brown. Let cool slightly, then eat!
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