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!
- 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
- 200 g raspberries
- 150 g sugar
- 1/4 tsp lemon
- Preheat the oven to 450.
- Chop the butter into small squares.
- Tip: Keep the butter COLD and not to overwork it.
- Combine flour, sugar, salt and baking powder in a large bowl.
- 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.
- 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.
- Spread flour out on a dry surface and kneed 10 – 15 times.
- 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
- Line a baking sheet with parchment paper and place the biscuits on the sheet.
- Cook for for 12 – 15 minutes. 17 minutes for higher altitudes.
- Put the raspberries in a small deep-sided saucepan and crush them with a masher.
- Add the sugar and bring to the boil over a low heat until the sugar has melted.
- Increase the heat and boil for 4 minutes.
- Add the lemon.
- Remove from the heat and carefully pour into a shallow container.
- Leave to cool and set.
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!