Who doesn't enjoy a good smooth and soft biscuit? Warm and buttery just out of the oven. Today I want to share my recipe for such a biscuit with you. Now, I have been baking this biscuit for years and it always comes out just right. I would use Bread Flour, All Purpose Flour and maybe some of both. It always worked. But earlier this Spring I was gifted 25 lbs. of KING ARTHUR All Purpose Flour and BAM! Just like that it raised the biscuit to another level.
The texture of the mixture when everything was combined felt like soft, pillowed, thick cream. I don't mean it was gushy or mushy. It was a well-formed ball of goodness and you knew that it was RIGHT! So, here goes the recipe and you will see what I mean. Take your jewelry off as you will be using your hands. 😋
Ingredients
Large Bowl (non-metal)
Medium Biscuit Cutter or Medium-Rimmed Glass
A Fork or Pastry Cutter
Rubber Spatula
Cutting Board
3 cups -King Arthur Flour- save 1/2 c for the board and kneading
1 Tablespoon Baking Powder
1 Teaspoon Salt ( I use Pink Himalayan)(Stir these 3 together)
1/3 Stick of BUTTER (not margarine)
Cut the butter into thin slices and add into the bowl with the flour (dry) mixture. Continue until all butter is mixed.
Make a well hole in the middle of the flour/ butter mix. Then add...
2 cups- Heavy Whipping Cream. Mix together all ingredients. It probably a little bit too dry here. Sooo, Make another well hole and add...
3/4 cup of Half & Half (a tad more if needed for the feel.
Use your hands from now on to incorporate everything. DO NOT KNEAD OR OVERWORK THE DOUGH!!! It will make the BISCUITS HARD. So blend about 3 times by hand. If it is sticky and not a soft ball add a small amount of the saved 1/2 cup of flour until it is a soft ball. NO STICKY BISCUITS HERE! All of the biscuit mix should be in the ball not the bowl.
Add some flour to your Board or Counter whichever you are using. To prevent dough from sticking to the board while shaping.
Place the dough ball on the Board and flatten with the ball of your hand (heel) to a thickness of about 1&1/2 inches in a circle.
Use your Biscuit Cutter/Glass to cut biscuits
Place cut biscuits in a baking or pie pan. The closer together the better. FYI-It helps them to rise more.
Re-roll used dough, flatten as before, and cut more biscuits. Continue until ALL dough is used.
STICK FORK INTO EACH BISCUIT SLIGHTLY TWICE.
Place into a pre-warmed oven at 350 degrees for 17-20 minutes...
The tops will be slightly beige brown. Turn the oven OFF. LEAVE BISCUITS in for another 5 minutes and they will become a light brown.
Remove biscuits from the oven and Butter the tops and the inside if desired.
Bon Appétit !
