-
1
Mix the dry ingredients in a food processor, then add the cold butter and process until the mixture resembles pea-sized crumbs.
-
2
Transfer the mixture in Step 1 to a bowl, and lightly knead the butter crumbs in with your hand.
-
3
Add the milk in 2 or 3 portions, and mix until it forms a solid mass.
-
4
Wrap in plastic wrap and chill in the refrigerator while you preheat the oven to 220C
-
5
First, lightly lift the dough, using your whole hand.
-
6
When it starts to come together, make it into a ball by folding it over.
-
7
Fold it over before you put it in the refrigerator.Then, when you take it out, all you need to do is roll out the dough and cut out the biscuits.
-
8
When the oven is hot, dust the dough with cake flour and roll out to a thickness of 2 cm.
-
9
Cut out the biscuits and bake at 220C for 15-20 minutes.
-
10
Honey-Maple Syrup: Mix together Honey and Maple Syrup (3:7)
-
11
For a light meal, make them with ham+sliced cheese+black pepper!
-
12
Delicious with walnuts, almonds or pumpkin seeds soaked in honey+cream cheese.
-
13
Tuna/Mayo Dip: Tuna+Mayonnaise+Finely chopped onion+Grated cheese+Salt & Pepper+Herbs such as Dill or Rosemary, if you have them.
-
14
A different kind of dough Mix in rye flour for extra crispy biscuits!
-
15
Replace about a third of the strong flour with rye flour.
-
16
Note: If you replace the strong flour with rye or whole wheat flour, the biscuits will not rise as much and will have a heavier texture!
-
17
For higher rising biscuits, handle as little as possible so the butter doesn't melt.
-
18
Form into a ball by folding it over, without kneading.
-
19
Step 4 is important;i the dough should be crumbly.The main point is not to overwork the dough.
-
20
Biscuits are different from scones in that the texture is more important than how much they rise, so don't worry too much about whether they've risen enough.
