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Cloud Biscuits

Source of Recipe

From "Sunday Brunch" by Betty Rosbottom


Recipe Introduction

"These petite, light-golden biscuits take their name from their soft, airy interiors. They're quite versatile for brunch as they can be served warm in a napkin-lined basket accompanied by butter and good jam, or used for mini-sandwiches. For the latter, fill them with shaved country ham and chutney or pepper jelly, or stuff them with crispy bacon, sharp white Cheddar, and sliced apples. During the holidays, thinly sliced turkey, watercress, and cranberry relish make a tempting flavor combination."

List of Ingredients

â—¦ 3 tablespoons unsalted butter, chilled, cut into large pieces, plus more for the baking sheet
â—¦ 2 cups all-purpose flour
â—¦ 1 tablespoon baking powder
â—¦ ½ teaspoon salt
â—¦ 3 tablespoons solid vegetable shortening, cut into large pieces
â—¦ ½ cup plus 2 tablespoons cold milk, plus more for brushing the biscuits
â—¦ 2 tablespoons country-style Dijon mustard


Recipe

Arrange a rack at center position and preheat the oven to 400 degrees F. Lightly butter a large, heavy baking sheet.

Combine the flour, baking powder, and salt in a food processor and blend for 5 seconds. Add the butter and shortening and pulse until crumbly, stopping the machine and scraping the sides of the bowl as necessary, about 30 seconds. Transfer to a large bowl.

In a small bowl, whisk together the milk and mustard and very gradually pour this over the flour mixture, stirring until just moistened. Turn out the dough onto a floured surface and knead gently just until the dough comes together.

Roll out the dough to a thickness of ½ inch and cut out rounds using a 2-inch cutter. Gather together the scraps and continue to roll out the dough and cut additional rounds. You should get about 20 biscuits.

Place the biscuits 1 inch apart on the prepared baking sheet and brush the tops with additional milk. Bake until light golden, about 14 minutes. Serve warm or at room temperature.


Makes about 20 biscuits,
to serve 10