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Makes
22 to 24 biscuits
Creator Notes
This recipe yields biscuits which would be coarser than the commercially produced biscuits, nonetheless they work correct as properly for dunking. My advice? Dunk prolonged and revel in the soaked biscuit to the fullest. —Regula Ysewijn
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Test Kitchen-Permitted
Ingredients
280 grams
white flour
1 tablespoon
baking powder
1/2 teaspoon
salt
3 heaping teaspoons
cane sugar
4 1/12 tablespoons
chilly unsalted butter
2/3 cup
chilly, elephantine-stout milk
Instructions
- Preheat your oven to 410° F (210° C) and prepare a baking tray with parchment paper.
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Mix the dry substances in a bowl, combine properly.
- Decrease the butter into diminutive cubes, transfer to the bowl and commence rubbing the butter into the flour except you get a mix that resembles indecent breadcrumbs.
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Pour in the milk, combine with your fingers, then press and knead temporarily into a calm dough.
- Flip out the dough onto a spruce floured working surface and divide it in half to get it extra manageable to work with. Preserve shut one half of the dough, and roll it out as thinly as possible. (Opt up in mind that the biscuits will double in thickness.) Utilizing a cookie or biscuit cutter, lop the biscuits into particular person 6 centimeter-huge circles. Repeat with the opposite half of dough.
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Slash the biscuits gently with a fork or pastry docker, right via, and transfer them to your baking tray.
- Space in the guts rack of your oven and bake for 10 minutes, or except a microscopic bit golden nonetheless no longer browned. Cold on a baking tray.
- Non-major: Boil original water, space tea on your accepted cup, pour hot water over it, and wait. Crash a Smartly off Tea biscuit in 2 and dunk. Abilities.
- Store your biscuits in an airtight container. They are finest when enjoyed without delay, nonetheless will closing around 3 to 4 days.
