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#### **Instructions:**
**1. Preheat the oven:**
Start by preheating your oven to **425°F (220°C)**. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
**2. Combine dry ingredients:**
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure these ingredients are well-mixed to ensure an even rise when the biscuits bake.
**3. Cut in the butter:**
The key to achieving flaky biscuits is to work the butter into the dry ingredients without overworking it. Using your fingers, a pastry cutter, or two forks, cut the cold butter into the flour mixture until it resembles coarse crumbs or pea-sized pieces of butter. This process is crucial because the small pockets of butter will create the flaky texture as the dough bakes.
**4. Add the milk:**
Make a well in the center of the flour-butter mixture and pour in the milk. Stir the mixture gently with a spoon or spatula until the dough just comes together. The dough should be slightly sticky, but if it’s too dry, add a bit more milk (a tablespoon at a time).
**5. Turn the dough out and knead lightly:**
Turn the dough out onto a floured surface. Gently fold the dough over itself a few times (about 5-6 folds) to bring it together. Be careful not to overwork the dough, as this will result in tough biscuits.
**6. Roll out the dough:**
Using a rolling pin, roll the dough to about 1/2 inch thickness. Try not to roll it too thin, or the biscuits won’t rise properly.
**7. Cut the biscuits:**
Using a round biscuit cutter (or the rim of a glass), cut out biscuits from the dough. Press the cutter straight down—don’t twist it—so that the biscuits rise properly.
**8. Bake:**
Transfer the biscuits to the prepared baking sheet, placing them close together for soft sides or farther apart for crispier edges. Bake for **10-12 minutes** or until the tops are golden brown and the biscuits have risen nicely.
**9. Brush with melted butter (optional):**
For an extra touch of flavor and shine, brush the tops of the hot biscuits with melted butter as soon as they come out of the oven.
**10. Serve:**
Allow the biscuits to cool slightly before serving. Enjoy them warm with butter, jam, honey, or your favorite spread.
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### **Tips for Perfect Butter Biscuits**
1. **Use cold ingredients:**
Cold butter is key to creating the flaky texture. If the butter gets too warm, it will blend too much into the dough, which will reduce the flakiness. Some bakers even chill the flour and mixing bowl to keep the dough cold throughout the process.
2. **Handle the dough gently:**
Overworking the dough will lead to tough biscuits. Mix and knead the dough just enough to bring it together. The less you handle the dough, the more tender and flaky the biscuits will be.
3. **Use the right flour:**
All-purpose flour is typically used for butter biscuits. While you can use self-raising flour in place of the all-purpose flour and baking powder, the texture may be slightly different. Stick with all-purpose flour for the best results.
4. **Chill the dough (optional):**
Some bakers recommend chilling the dough for about 10 minutes before rolling it out. This can help the butter stay firm and prevent overworking the dough.
5. **Check oven temperature:**
Ovens can vary, so make sure your oven is preheated correctly and use an oven thermometer if you’re unsure about the temperature. The high temperature ensures that the biscuits rise quickly, giving them a light, airy texture.
6. **Use buttermilk for tang:**
If you prefer a tangier flavor, you can substitute milk with buttermilk. This will add a slight acidity to the biscuits, which complements the richness of the butter.
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