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2 cups all-purpose flour
1 teaspoon salt
8 tablespoons butter, very cold
1/2 cup ice water
Preheat the oven to 350 degrees F. Place the oven rack in the center positon.
Add the flour and salt into the container of the food processor. Pulse twice to aerate the mixture. Cut the butter in small pieces and add to the food processor. Process until the mixture has the consistency of coarse cornmeal.
With the machine running, pour the water into the mixture in a small stream. Process until the mixture forms a ball. Continue processing 2-minutes longer.
Turn the dough onto a lightly floured board. Roll the dough into a rectangle about 1/8-inch thick. Fold the dough over itself to make two layers. Use a biscuit cutter 1 1/2-inches in diameter and cut out rounds of dough. As the dough is cut, arrange the biscuits on an ungreased cookie sheet.
Bake at 350 degrees F for 25 to 30 minutes or until golden brown.
Split the biscuits. If they are soft in the center, return the biscuit halves to the oven to crisp, briefly.
Source: from Cusinart, published in the
Craig Claiborne column, Miami News, Thursday, May 8, 1980
1 teaspoon salt
8 tablespoons butter, very cold
1/2 cup ice water
Preheat the oven to 350 degrees F. Place the oven rack in the center positon.
Add the flour and salt into the container of the food processor. Pulse twice to aerate the mixture. Cut the butter in small pieces and add to the food processor. Process until the mixture has the consistency of coarse cornmeal.
With the machine running, pour the water into the mixture in a small stream. Process until the mixture forms a ball. Continue processing 2-minutes longer.
Turn the dough onto a lightly floured board. Roll the dough into a rectangle about 1/8-inch thick. Fold the dough over itself to make two layers. Use a biscuit cutter 1 1/2-inches in diameter and cut out rounds of dough. As the dough is cut, arrange the biscuits on an ungreased cookie sheet.
Bake at 350 degrees F for 25 to 30 minutes or until golden brown.
Split the biscuits. If they are soft in the center, return the biscuit halves to the oven to crisp, briefly.
Source: from Cusinart, published in the
Craig Claiborne column, Miami News, Thursday, May 8, 1980
