Light and flaky biscuits are a staple in the South. They’re delicious on their own with butter, sandwiched around a piece of ham, or a host of other options. In addition to being delicious, biscuits take only minutes to make. They’re perfect for not only your Easter dinner, but also your leftover ham!
There are a ton of recipes for biscuits. Many of them call for buttermilk. I, however, settled on a recipe from Dorie Greenspan’s Baking – From my home to yours that called for regular milk. Rather than use the mixing technique called for in the recipe, however, I cheated and used my food processor.
Making the Biscuits:
I used the following ingredients: All purpose flour, baking powder, sugar, salt, unsalted butter, and milk. First, I put the dry ingredients in the food processor. Then, I pulse processed the dry ingredients for several times to ensure that things were well mixed. Next, I cut the butter into pieces and added it to the dry ingredients.
I pulse processed the mixture until the butter was well incorporated. I ended up with butter that ranged in size from that of a pea to coarse cornmeal.
After that, I added the milk to the food processor. I pulse processed the dough several times to incorporate the milk. Then, I dumped the dough onto a floured surface. Next, I gently shaped the dough into a ball, and hand-patted it to around 1/2-inch. I cut the biscuits with a 3-inch cutter, and placed them on a baking sheet.
The recipe yielded 8 3-inch biscuits.