King Arthur Easy Self Rising Biscuits Recipes
KING ARTHUR EASY SELF-RISING BISCUITS
OK, my secret is out! I don't REALLY spend hours baking biscuits on a Sunday morning. Who has time for that? My favorite biscuit recipe comes straight from the hallowed halls of King Arthur (flour, that is) and has just THREE ingredients! Sure, you can add 3 tablespoons of sugar and a teaspoon of vanilla to the milk to make...
Provided by Fran Miller
Categories Biscuits
Time 20m
Number Of Ingredients 3
Steps:
- 1. Preheat oven to 425 degrees F. Lightly flour a breadboard or a section of countertop.
- 2. Measure the flour into a mixing bowl.
- 3. Grate the cold butter into the flour. Or you can cut it into thin slices. (If you think about freezing the butter for 10-15 minutes first, it works even better.)
- 4. Make a well in the center of the flour-butter mixture and add the mix. Stir just until it starts to come together. (You might need a few extra tablespoons of milk.)
- 5. Move the biscuit dough to the floured area and fold it over a few time. Add a little more flour if the dough is too sticky, but not too much.
- 6. Pat the dough into a rectangle about 1/2 inch thick.
- 7. Cut out biscuits with a knife (my choice) or a biscuit cutter.
- 8. Place on an ungreased baking sheet. I put space between them, but others like them touching. Your choice!
- 9. Bake at 425 degrees F. until lightly browned, 10-12 minutes or so. Serve immediately and watch them disappear! =^..^=
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- Preheat the oven to 450°F, with a rack in the top third., Mix the flour and cream until smooth and cohesive., For standard-sized biscuits, scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet; a tablespoon cookie scoop works well here.
- Leave a couple of inches between them. Not into scooping? Pat the dough 3/4" thick and cut biscuits with a cutter instead, if desired.
- For larger biscuits, simply scoop the dough into 1 1/2-ounce balls, to make 8 biscuits; or 2-ounce balls, to make 6., Brush the tops of the biscuits with cream, milk, or water; this will help them rise., Bake the biscuits for 10 minutes, until they're light golden brown on top.
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- Work in the butter or shortening just until crumbs are the size of large peas., Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed., Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking., Roll or pat the dough into a 5" x 8 1/2" rectangle about 1/2" to 3/4" thick., Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking.
- Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps., If you've used a round cutter, pat the scraps together, and cut additional biscuits., Place the biscuits on an ungreased baking sheet, leaving about 1" between them for crisp biscuits.
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- Make a well in the flour/sugar mixture, pour the vanilla and cream into the well, and stir until everything comes together. If there's dry flour around the sides and bottom of the bowl, stir in additional cream or milk until all the flour is moistened.
- Turn the dough onto a well-floured work surface, sprinkle flour on top of the dough, and fold it over several times.
- Use a sharp biscuit cutter (2 1/4" is a good size) to cut rounds. Place them on an ungreased or parchment-lined baking sheet.
- Brush the tops of the biscuits with melted butter and sprinkle with coarse sparkling sugar or cinnamon sugar. This is a nice touch if you're going to use the biscuits for shortcake.
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