Biscuits
Once you’ve made biscuits from scratch once, you will literally never make the ones that come out of those pop-open tube things ever again. Unless you do. I have no clue. Sometimes it’s just fun to pop open one of those bad boys.
Biscuits from a Tube
Credit: Pilsbury Sothern Style Biscuits
Time: 110 Minutes, 6 Hours of Freezing
Servings: 1 ½ Quarts (For me this is 2 Servings, Jk, Kinda)
Ingredients
1 can of Biscuits
Equipment Needed:
Baking Sheet
Method
Preheat oven to 350°F
Place biscuits 1-2” apart on ungreased baking sheet
Bake for 12-16 minutes or until golden brown
Full Measure Recipe
Credits: New York Time Cooking
Time: 45 Minutes
Servings: 8 Large Biscuits
Ingredients
2 Cups All-Purpose Flour
2 Tbsp baking powder
1 Tbsp Sugar
1 tsp Kosher Salt
5 Tbsp Unsalted Butter (Very Cold)
1 Cup Whole Milk
Equipment Needed:
Medium Bowl
Large Bowl
Food Processor
Baking Sheet
Method
Sift flour, baking powder, sugar and salt into a large mixing bowl
Cut butter into small pats and place in the bowl of a food processor
Put the sifted flour mixture into a food processor
Pulse 5-6 times until the mixture resembles rough crumbs
Return mixture to a large bowl and add milk
Mix with a fork until dough forms a rough ball
Turn the dough out onto a floured surface and pat down into a rough rectangle about 1” thick
Fold one half of dough onto the other and pat down again
Repeat fold and stack tow halves of dough
Preheat oven to 425°F
Cover with a kitchen towel and rest for 30 min
Gently pat the dough down once more, about 1” thick
Cut with a biscuit cutter or floured drinking glass, do not twist
Place biscuits on a baking sheet and bake for 10-15 min or until golden brown