Perfect Biscuit Recipe

This simple homemade biscuit recipe makes a dozen biscuits in 30 minutes!

This morning I woke up and made great big perfect fluffy scones/biscuits! I tried the other day and they were good, but today I made them and they were great!!! I am so excited I might have to make biscuits everyday. I am thinking of all the ways I can make them… Biscuit pot pie, biscuits and gravy, biscuits and jam. I can’t wait to try them all!

Speaking of biscuits…. I am baking them as part of my attempt to bake my way through the Great British Baking Show. But in England what is known as a scone, is a biscuit here an America. From here on out, I will call them biscuits.

The other day when I tried making them I followed the BBC recipe. I liked that the recipe was small in size, perfect for our little household. The recipe also followed the metric system, which I also like for it’s precision. However, when the recipe called for a ML of milk I was lost. My scale does not measure a ML. I probably could have used Google, but in a panic I used another recipe and adjusted down the recipe. It worked. The biscuit were great.

Today I used an American recipe from the website ‘Mom on Timeout’ and it went so much better! I did make some minor changes to her recipe based on what I had in cupboard.

The biscuits were nice and fluffy! They are heaven!!! I paired them with some raspberry quick jam for breakfast and for dinner I made a mushroom pot pie with biscuit in middle. HEAVEN!!! Today I will post the recipe for the biscuit and in a few days I will post the mushroom pot pie recipe. I hope you enjoy!

RECIPE:

  • BISCUIT
  • 3 cups all purpose flour
  • 3 TBSP sugar
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 3/4 cup COLD butter
  • 1 egg
  • 1 cup whole mil
  • JAM
  • 200 g raspberries
  • 150 g sugar
  • 1/4 tsp lemon

Biscuit Instructions

  1. Preheat the oven to 450.
  2. Chop the butter into small squares.
    • Tip: Keep the butter COLD and not to overwork it.
  3. Combine flour, sugar, salt and baking powder in a large bowl.
  4. Add in butter.
    • Tip: Use a pastry cutter. You can use your hands, but it’s easier to warm the butter too much and over work it.
    • Tip: You should end up with small pea size bits of butter in your dough.
  5. Add in the egg and milk just enough to incorporate. The dough will be wet and sticky
    • Tip: Remove your wedding ring prior to taking the dough out of the bowl to keep your souse happy.
  6. Spread flour out on a dry surface and kneed 10 – 15 times.
  7. Using your hands, pat the dough out to about an 1 inch thickness. Using a round cutter, cut the biscuits into shape.
    • TIP: Brush the tops with melted butter for a tan look
  8. Line a baking sheet with parchment paper and place the biscuits on the sheet.
  9. Cook for for 12 – 15 minutes. 17 minutes for higher altitudes.

Jam Instructions

  1. Put the raspberries in a small deep-sided saucepan and crush them with a masher.
  2. Add the sugar and bring to the boil over a low heat until the sugar has melted.
  3. Increase the heat and boil for 4 minutes.
  4. Add the lemon.
  5. Remove from the heat and carefully pour into a shallow container.
  6. Leave to cool and set.

Judge (Kurt)

The first attempt was good, but not fluffy enough. The second attempt was spot on. Soft, fluffy and the correct texture.

GBBO Count: 5 bakes down, 274 bakes to go!

One thought on “Perfect Biscuit Recipe

Leave a Reply