Holiday baking and cooking is on full tilt these days and when I made these a few days ago, I couldn’t believe how easy AND delicious they were especially when they came straight out of the oven.
If you have a KitchenAid Stand Mixer (my pandemic splurge) it will definitely be even easier to make these scrumptious biscuits. Since I’ve been baking like crazy, I can’t believe I didn’t have this appliance sooner. I feel like the last kid on the block to have one. But it’s never too late, right? Using the pastry beater attachment offers more consistency in the dough. I’m obsessed!
Here’s the recipe. It’s a crowd pleaser — when I made my first batch I shared with neighbours and they raved! Yes, I probably could have frozen them but I know I’ll make more. EVERYDAY FLAKY BISCUITS
Makes 12 x 3″ biscuits
Prep time: 15 minutes
Bake time: 20 minutes
1-1/2 cup (355 ml) milk
2 Tbsp (28g) white vinegar
4 cups (480 g) flour
2 Tbsp (28g) baking powder
1 tsp (5g) baking soda
1 tsp (5g) salt
1 cup (227g) butter, cold and cubed
2 Tbsp (28g) butter, melted
Pour the vinegar into a glass measuring cup and add milk to the 1 1/2 cup line.
Add the flour, baking powder, baking soda and salt into the KitchenAid Artisan Stand Mixer fitted with the pastry beater attachment. Turn the mixer to stir for 10 seconds then, with the mixer still stirring add in the cubed butter. Continue to stir the mixture for one minute, then increase to speed 2 and slowly add in the milk mixture counting 1, 2, pause, 1, 2 pause. When you finish the last pour, turn off the mixer immediately. Dough will be sticky and shaggy.
Remove the bowl from the mixer and use your hands to gather the dough into a cohesive ball. Lightly flour the countertop and knead the dough several times (NOTE: do not overwork the dough!). Use the palm of your hand to flatten the dough into a thick rectangle about 7″ tall x 13″ wide x 1″ high. Fold one side into the centre, then the other side, to create layers. Turn the dough horizontally, then use the palm of your hand to flatten it again into the same size rectangle. Repeat the folding again, turn the dough horizontally again, and then press one last time into the thick rectangle.
Use a round biscuit cutter to cut 8 biscuits. Then, gather the remaining dough, knead it slightly, press it into a thick rectangle, as you did before, turn it horizontally, then press it out with the palm of your hand one last time into a square shape, the cut out 4 more biscuits. Discard any remaining scraps.
Brush the tops of the dough with melted butter, then bake in a 350F preheated oven for 18 to 20 minutes or until golden brown. When done baking, once again brush the tops with melted butter and serve warm.
Additional notes: if you’re planning to serve with a savoury dish try sprinkling a bit of sea salt and if desired, dried rosemary over top before baking.
Leave them plain — they are soooooo good warm with a dollop of your favourite jam.
*Recipe provided by KitchenAid. Full disclosure, I was provided with the Pastry Beater attachment to test out.