I promised I would post my recipe for easy biscuits...it's basically the cream scone recipe tweaked to compliment savory flavors. It's more biscuit-y than scone-y. And the unbaked dough is pretty crumbly, just so you know. I don't bother patting it into a disc and cutting (like I do with scones). I just drop by generous spoonfuls...
12-15 minutes later, they hold together just fine while remaining tender. They are so, so easy and even though I make them weekly, they are always a hit.
- 2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
- 1/2 - 1 cup add-ins (I like shredded cheddar, crumbled cooked bacon, choped turkey or ham, etc.)
- 3/4 - 1 cup half and half
1. Adjust oven rack to middle position and heat oven to 425°F.
2. Place flour, baking powder, sugar and salt in large bowl.
3. Quickly cut in butter (using two knives, a pastry blender or your fingertips) until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in add-ins.
4. Stir in half and half with a rubber spatula or fork until dough begins to form, about 30 seconds (stir until all the dry bits are incorporated but do NOT over mix).
5. Drop by large spoonfuls onto a prepared baking sheet (either sprayed with Baker's Joy or lined with parchment paper/silicone baking mat). You may need to use your hands to gently shape and lump the dough together.
6. Bake until biscuit tops are light brown, 12 to 15 minutes (mine go 13 minutes). Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.