Directions: |
Directions:Line a cookie sheet with nonstick aluminum foil, parchment paper or a silicone mat, and set aside.
Check to make sure your butter is cold; if necessary, cut it into 12 pieces and place them in the freezer for 5 minutes.
Put the flour, sugar, baking powder and salt in the bowl of a food processor, and pulse until well-combined. If you haven’t already done so, cut the unsalted butter into 12 pieces, scatter them over the dry ingredients, and pulse until the butter is the size of small peas. Remove the dough from the food processor and dump into a mixing bowl.
Using a fork, stir in ¾ cup of milk, stopping when the dough is moistened. If the dough seems too dry,
add another tablespoon or two (one at a time) of milk until all of the dough is in moist clumps. (It’s better to have dough that is too moist than dough that is too dry). Turn the dough out onto a floured countertop or sheet of waxed paper and gently knead it a few times, only until it comes together. Pat it into a rectangle, approximately 6" by 8" and about 3/4" thick.
Use a knife or a bench scraper to cut the dough into 12 equal-sized squares. Transfer them to the prepared baking sheet, placing them at least an inch apart. Brush the tops lightly with milk. Put the cookie sheet in the freezer or the refrigerator, and chill the unbaked biscuits until they are quite firm.
If you aren’t serving them immediately, freeze them at this point. Once they are frozen, transfer them to a re-sealable plastic bag for storage. When you’re ready to serve them, bake them straight from the freezer.
Bake in a preheated oven at 440º until the biscuits are golden, have risen well and are dry in the center (check by inserting toothpick in one). For biscuits that are chilled but not frozen, this takes about 15 minutes in my oven; frozen biscuits require a few minutes more. Cool slightly on the baking sheet, and serve. |
This recipe for Make Ahead Breakfast Biscuits is from