Alright, listen up, y’all. We gonna make some biscuits today, like, the kind King Arthur himself woulda stuffed his face with, ya hear? Don’t go gettin’ all fancy on me, this ain’t no city-slicker recipe, just good ol’ down-home bakin’.
First thing’s first, you gotta get that oven hot. Real hot. Crank it up to 425 degrees, yeah, that’s what I said. Don’t be stingy with the heat. Now, find yourself a clean spot on the counter, or a board if you got one. Sprinkle a little flour on it, just a bit, don’t go makin’ a mess like my grandson does with his toys.
Now, the real secret to these here biscuits, and don’t tell nobody I told ya, is COLD BUTTER. I mean COLD, like it’s been sleepin’ in the icebox all night. That’s the key, see? Lots of folks mess this up, they let the butter get all soft and melty. Nope, you gotta keep it cold. I like to cut that butter up into little pieces, you know, like when you’re choppin’ vegetables for stew. Then, stick it back in the fridge, and only take it out when you’re ready to use it. Got it? Good.
Alright, let’s get to the mixin’. You’ll need some flour, of course. I just use the regular kind, nothin’ fancy. And bakin’ powder, the stuff that makes ‘em rise up all fluffy. A pinch of salt, too, for flavor. Don’t forget the salt, makes everything taste better. Now, you dump all that dry stuff in a big bowl. Give it a little whisk, just to mix it all up good.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup cold milk
Next up, we add the butter. Remember, keep it cold! Take it outta the fridge and dump it right into the flour mix. Now, you gotta work that butter in, but don’t be rough. You can use your fingers, or a pastry blender if you got one of them fancy things. Just work it until it looks like coarse crumbs, you know, kinda like little pebbles. Don’t overdo it, though, that’s important.
Now, for the wet stuff. You need some milk, and make sure it’s cold too. Pour it into the flour and butter mixture, and stir it gently, just until everything comes together. Don’t go stirrin’ it like you’re churnin’ butter, just a gentle mix. The dough should be a little sticky, not too dry, not too wet. If it’s too dry add a splash more milk, a little bit at a time, if it’s too wet, sprinkle in a bit more flour.
Okay, here’s where the magic happens. Turn that dough out onto your floured surface. Pat it down gently, don’t beat it up. You wanna make it about an inch thick, maybe a little thicker if you like ‘em big and fluffy like me. Then, you need a biscuit cutter. If you don’t got one, use a glass or a can, anything round will do. Just push it straight down, don’t twist it, and cut out your biscuits. Put ‘em on a bakin’ sheet, not too close together, they need room to grow.
Now, sometimes you got leftover dough, right? Don’t throw that away! Just squish it together gently, pat it out again, and cut some more biscuits. They might not be as pretty as the first ones, but they’ll taste just as good. Waste not, want not, that’s what I always say.
Alright, biscuits are all cut out, now they go in the oven. Remember, we heated that thing up to 425 degrees, right? Put ’em in and let ’em bake for about 12 to 15 minutes, or until they’re golden brown on top. Keep an eye on ‘em, though, ovens can be tricky.
When they’re done, take ‘em out and let ‘em cool for a minute or two. Then, you can slather ‘em with butter, jam, honey, whatever you like. Or, you can just eat ‘em plain, they’re good that way too. Hot out of the oven, that’s the best way.
So, there you have it, King Arthur biscuits, made the old-fashioned way. Nothin’ fancy, just good honest bakin’. Now go on and make yourself a batch, and don’t forget to share, ya hear?
Tags：[King Arthur, biscuits, baking, recipe, homemade, easy, Southern, fluffy, buttery, breakfast, comfort food]
