BISCUITS
Source of Recipe
KING ARTHUR FLOUR?
Recipe Introduction
These light, crisp biscuits make a welcome
addition to any meal, whether
they're served with butter and honey for
breakfast, or to sop up the "essence" of the
evening meal left on the plate.
List of Ingredients
2 cups baking mix plus 1/2 cup cold water
(about 12 biscuits)
OR 3 cups baking mix plus 3/4 cup cold water
(about 18 biscuits)
OR 4 cups baking mix plus 1 cup cold water
(about 24 biscuits)
Recipe
Preheat your oven to 450°F.
Put the mix in a mixing bowl and pour the cold
water over the surface. With a fork, blend the
two together, taking no more than 20 seconds.
Turn the dough out onto a floured surface and
gently knead it about 10 times. It's this
gentle handling that will keep the gluten
asleep and make tender biscuits.
Shape the dough into a flattened round and,
with a floured rolling pin (or your fingertips),
roll it out until it's between 1/2- and 3/4-inch
thick.
Traditionally biscuits are round. Dip a biscuit
or cookie cutter in flour and press straight
down into the dough without twisting. By doing
it this way, you shear the edges of the dough
rather than squeezing them together. This
allows the biscuits to rise higher when they
bake. Make your cuts as close
together as possible to minimize what's left
over. You can either shape the
leftover dough into rough shapes with your
fingers, or gather it up and roll
it out again. Dough that has been rolled twice
will make tougher biscuits.
To avoid any waste, cut the dough into either
wedges or squares. No matter
which way you do it, there will probably be a
few "ugly" ducklings that will
taste just as good as their more perfectly
shaped siblings.
After your biscuits are shaped, bake them for
about 15 minutes.
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