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Category: Bread
Prep Time: Cook Time: Total Time:
To make these biscuits without a food processor, freeze the sticks of butter until hard and then grate them into the dry ingredients using the large holes of a box grater. Toss gently with your hands to evenly distribute the butter, and proceed with the recipe.
1 cup whole milk
1 large egg
1 pkg rapid-rise yeast or instant yeast
4 cups flour, plus extra for work surface
2 tbsp sugar
1 1/2 tsp salt
8 tbsp unsalted butter, cut into 1/2-inch pieces and chilled, plus 1 additional tbsp, melted (for assembling biscuits)
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 200 degrees. Once oven reaches 200 degrees, maintain temperature for 10 minutes, then turn off oven.
Stir milk, egg, and yeast together in large measuring cup until combined.
Process flour, sugar, and salt in food processor until combined. Add chilled butter and pulse until mixture looks like coarse cornmeal, about fifteen 1-second pulses. Transfer to large bowl.
Stir in milk mixture until dough comes together. Turn dough out onto lightly floured work surface. Briefly knead to bring dough together, about 1 minute, adding more flour if necessary. Following steps 1 through 4 in the photos, roll, cut, and assemble biscuits on parchment-lined baking sheets. Cover with kitchen towels and place in warm oven. Let rise until doubled in size, 25 to 35 minutes.
Remove baking sheets with biscuits from oven and heat oven to 375 degrees; return baking sheets to oven once it is fully preheated. Bake biscuits until golden brown, about 15 minutes, rotating and switching baking sheets halfway through baking time. Serve hot or warm. Makes 18
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QUAKER BONNET BISCUITS
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Category: Bread
Prep Time: Cook Time: Total Time:
To make these biscuits without a food processor, freeze the sticks of butter until hard and then grate them into the dry ingredients using the large holes of a box grater. Toss gently with your hands to evenly distribute the butter, and proceed with the recipe.
1 cup whole milk
1 large egg
1 pkg rapid-rise yeast or instant yeast
4 cups flour, plus extra for work surface
2 tbsp sugar
1 1/2 tsp salt
8 tbsp unsalted butter, cut into 1/2-inch pieces and chilled, plus 1 additional tbsp, melted (for assembling biscuits)
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 200 degrees. Once oven reaches 200 degrees, maintain temperature for 10 minutes, then turn off oven.
Stir milk, egg, and yeast together in large measuring cup until combined.
Process flour, sugar, and salt in food processor until combined. Add chilled butter and pulse until mixture looks like coarse cornmeal, about fifteen 1-second pulses. Transfer to large bowl.
Stir in milk mixture until dough comes together. Turn dough out onto lightly floured work surface. Briefly knead to bring dough together, about 1 minute, adding more flour if necessary. Following steps 1 through 4 in the photos, roll, cut, and assemble biscuits on parchment-lined baking sheets. Cover with kitchen towels and place in warm oven. Let rise until doubled in size, 25 to 35 minutes.
Remove baking sheets with biscuits from oven and heat oven to 375 degrees; return baking sheets to oven once it is fully preheated. Bake biscuits until golden brown, about 15 minutes, rotating and switching baking sheets halfway through baking time. Serve hot or warm. Makes 18
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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