Biscuits. Moist, lightly sweet biscuits are just perfect for breakfast or a cup of tea in the afternoon. This is as close as I could get to the store bakery version. My husband and kids loved these just as much as the store bought biscuits. We make a lactose free version with vanilla soy milk and margarine, but have made the milk variety for others. Line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
Using a box grater, grate butter over the flour.
Cut in butter with a pastry blender or a fork, or two knives, until crumbly.
You can have Biscuits using 6 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Biscuits
- It's 50 grams of softened butter.
- It's 25 grams of icing sugar.
- Prepare 1 tsp of milk.
- Prepare of Vanilla essence.
- It's 75 grams of plain flour.
- Prepare of Icing for decorating.
In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Are biscuits better with butter or shortening?
Biscuits instructions
- Heat your oven to 180 degrees. Put the butter into a bowl. Then sift the sugar and icing sugar in top and mix it in..
- Add the milk and the vanilla essence and mix in well with your hands and a spoon..
- Mix up the mixup running between your fingers until it becomes into a ball don’t over work it. You may need to add a little more milk depending on the flour your using..
- Sprinkle flour onto the worktop. Then roll out the dough until 5mm 1/4 inch thick..
- Use cookie cutters to cut out the shapes then lift them onto a lined baking sheet. If there is any scraps bind together, roll out and repeat. Bake the biscuits for 8 - 10 minutes!.
There are some recipes out there that call for shortening (like these fluffy biscuits), however, most call for butter. Butter provides more flavor than shortening and can create more flaky layers the way butter creates a flakier pie crust. The secret to excellent biscuits is COLD BUTTER. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. You want to handle the dough as little as possible because we want that butter to stay cold.