First a little rant on food. You may notice that I am not posting recipes or methods for things like Lamb and Figs with a Balsamic Reduction. I have three small boys who won’t eat stuff like that and frankly neither will I. Sheep are great for wool and after trying lamb once I would rather eat a sweater. I also don’t believe in cooking things with ingredients that require you to go on some sort of quest and spend a small fortune. That said on to biscuits and how to make them light, with flaky layers and so buttery you can eat them plain. Important things to note here are that you must follow the method and the ingredients to get them like that. After much trial and error I came up with this recipe. This makes around 12-14 really big and tall biscuits because I double the recipe but you can roll these out thinner and get more or cut the ingredients in half. These also freeze really well just place the raw biscuits on a cookie sheet and freeze then transfer to a freezer bag and you can pull them out and bake them from frozen anytime. Just remember to allow a little extra time.
Preheat your oven to 450 degrees
You will need:
2 cups of flour
2 cups of cake flour (has to be cake flour this makes them lighter)
6 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup butter (really cold and you can use one of a butter blend, I do, but not shortening or margarine!)
1 1/2 cups milk (if you want to use buttermilk here then up the amount to around 2 cups and use 4 tsp baking powder an 1/2 tsp baking soda)
Measure the flour and mix in the baking soda, salt, and sugar. Now cut up the butter like the picture and add it to the flour mixture.Now you can use forks or a pastry cutter but I find that doing it by hand works fine. Just mix in butter a little bit. You want most of the butter left in pea-size clumps so don’t over mix. Now pour in the milk and stir it in just until the dough leaves the sides. Having some unmixed flour is fine. Now put some flour on your board and knead the dough very lightly around 6 times. Once that is done roll it out lightly and then fold it over. Repeat this 10 times and this will give you flaky layers. Roll it out until it is 1 to 1 1/2 inches thick and cut.Once you have cut all you can gather up the left over dough and lightly knead it together then roll it out again. I sometimes end up just molding the last of my dough into a biscuit shape and putting it on the pan. The important thing to remember is the less you work the dough the lighter your biscuits. Here is a side view of the layers you get with the roll and fold technique. This is prior to baking.Place the biscuits close together on the pan and bake for around 25 minutes. Keep an eye on them and if the bottoms and tops are brown then lightly lift the top of one to make sure the centers are done then pull them out. Baking time depends on the size of the biscuit and your oven so they may need more or less time. Mine came out 2 inches tall. Be warned that nobody will ever be okay with the can kind once you make these but like I said they freeze well so triple or quadruple the recipe and freeze a bunch. Enjoy.