This is a classic no-fail recipe to make flaky and buttery easy baking powder biscuits, passed down from generation to generation. First, preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. It is easier to mix this recipe by hand because there is less risk of overmixing the dough because you do not want tough biscuits. In a large bowl, add all-purpose flour and to that add baking powder, salt and granulated white sugar, using a wire whisk, mix everything so that you can get the baking flour well incorporated in the flour.
Add the cold unsalted butter cut in smaller pieces then use a pastry blender to cut the butter into the flour, if you don’t have that you can use two knives and just kind of cut. Cut the butter into the flour until it is of small pieces. Once the pieces are small, add in a cup of milk and one large egg whish is lightly beaten then mix it all together. You can use the hand to make the flour mix with the mixture and start forming the dough. If your dough is still wet then you can go ahead and add some flour in it. Once the dough is formed, lightly flour your surface and finish it off then eyeball it to about half an inch thick.
Using a round cutter, just cut through the dough and place the cut pieces on your baking sheet. In a small bowl, beat one large egg with one tablespoon of milk and combine them then brush the top of the biscuits with the mixture just to give them the golden brown on top. Bake them for about 10 to 15 minutes or until a toothpick inserted in the centre comes out clean. Onc they are done, they should be nice and brown on the top and they are really nice with butter or jam.
They are best eaten on the day you bake them or you can store them for a day or two.
- 2 1/2 cups (325 grams) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon (14 grams) granulated white sugar
- 1/2 cup (113 grams) cold unsalted butter, cut into small pieces
- 3/4 cup (180 ml) milk
- 1 large egg, lightly beaten
- 1 large egg, lightly beaten with 1 tablespoon milk
- Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar.
- Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add the milk and slightly beaten egg and stir until just combined.
- Place mixture on a lightly floured surface. Knead the dough gently until it comes together and is a smooth dough.
- Roll out dough to about a 1/2 inch (1.25 cm) thickness.
- Cut out biscuits with a lightly floured round cookie cutter.
- Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 – 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean.
- Remove from oven and place on a wire rack. Serve warm with butter.
- Makes about 10 – 2 1/2 inch (6 cm) biscuits.