1-2-3 Biscuits
Every cook I spoke to on my journey emphasized how important technique is to a good biscuit. Freeze your butter. Shred it or pulse it in a food processor. Don’t overwork your dough, but fold it as you roll it out, up to eight times. The biscuit recipe below is an adaptation of Nome’s 1-2-3 biscuits, but it takes Becki Klauss’s advice and substitutes butter for the oil. These biscuits fluff up to towering heights and then just melt in your mouth.
Ingredients
- 1 teaspoon salt
- 2 cups flour
- 3 teaspoons baking powder
- ½ cup cold butter
- 2/3 cup milk
Instructions
- Sift salt, flour, and baking powder together in a bowl. Shred butter and stir to coat. Add milk in small portions until dough comes together. (If more moisture is needed, add water ½ teaspoon at a time). Turn out on flour-dusted surface.
- Roll until dough is ¼ inch thick. Fold in half and repeat up to eight times.
- Cut with 3-inch biscuit cutter.
- Place on ungreased baking sheet. Bake at 375° F for 10–12 minutes, until golden brown. Serve warm.
Notes
Adapted from a recipe by Carole Doyle Parrish by Gregory Hartley on the advice of Becki Klauss and Natalie Janicka
