2 1/2 pounds All-purpose flour
3/4 ounce Salt
2 ounces Granulated sugar
2 ounces Baking powder
14 ounces Unsalted butter, cold
1 1/2 pints Milk
Yield: 36 Biscuits
1. Sift the dry ingredients together, making sure they are blended thoroughly.
2. Cut in the butter. The mixture should look mealy; do not overmix.
3. Add the milk and stir, combining only until the mixture holds together.
4. Transfer the dough to a lightly floured work surface; knead until it forms one mass, approximately five or six kneadings.
5. Roll out the dough to a thickness of 1/2 inch (1.2 centimeters). Cut with a floured cutter and place the biscuits on a paper-lined sheet pan.
6. Bake at 425°F (220°C) until the tops are light brown, the sides almost white and the interiors still moist, approximately 10 to 12 minutes. Internal heat will continue to cook the biscuits after they are removed from the oven.
7. Remove the biscuits to a wire rack to cool.
8. Yield: 36 Biscuits, 2 1/4 oz. (66g) each
Total weight: 5 pounds, 2 ounces
Notes: Method: Biscuit
3/4 ounce Salt
2 ounces Granulated sugar
2 ounces Baking powder
14 ounces Unsalted butter, cold
1 1/2 pints Milk
Yield: 36 Biscuits
1. Sift the dry ingredients together, making sure they are blended thoroughly.
2. Cut in the butter. The mixture should look mealy; do not overmix.
3. Add the milk and stir, combining only until the mixture holds together.
4. Transfer the dough to a lightly floured work surface; knead until it forms one mass, approximately five or six kneadings.
5. Roll out the dough to a thickness of 1/2 inch (1.2 centimeters). Cut with a floured cutter and place the biscuits on a paper-lined sheet pan.
6. Bake at 425°F (220°C) until the tops are light brown, the sides almost white and the interiors still moist, approximately 10 to 12 minutes. Internal heat will continue to cook the biscuits after they are removed from the oven.
7. Remove the biscuits to a wire rack to cool.
8. Yield: 36 Biscuits, 2 1/4 oz. (66g) each
Total weight: 5 pounds, 2 ounces
Notes: Method: Biscuit
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