Flaky, white biscuits are easy to make. One of the fastest of baked goods to put together, biscuits are among the most reliable. People who make them with regularity barely have to measure the ingredients – a quick stir, a pat or two, and a fast roll-out are all it takes before the biscuits are popped in the oven. The dough should be handled only a little, but it does need the few seconds of kneading called for.
The biscuits may be stamped out with a cutter or an upturned glass, but whichever you use, don’t twist it in the dough. Scraps should be patted together and flattened, not rerolled; the dough will toughen. Although best if timed so that they are taken from the oven just as everyone is sitting down at the table, biscuits can be made ahead and frozen unbaked. Add five minutes to the baking time.
Country Biscuits with Sour Cream & Chives
For this recipe, you'll need a pastry blender and 2-inch biscuit cutter.
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cold butter, cubed
- 1/2 cup whole milk
- 1/2 cup full-fat sour cream
- 2-3 Tbsp. minced fresh chives
- 1 - 2 Tbsp. melted butter, for brushing over tops
- cream cheese to serve
Heat the oven to 400F. In a large bowl, combine the flour, baking powder, baking soda, and salt. With a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl combine the milk, sour cream and chives. Mix well. Add to the flour mixture; mix lightly with a fork until the mixture clings together and forms a soft dough. Turn the dough onto lightly floured surface and knead gently, turning 5 or 6 times.
With a floured rolling pin, roll the dough to 1/2-inch thickness. With a floured 2-inch cutter, cut the dough into rounds. Place the biscuits, 1 inch apart, on a baking sheet with a parchment paper. Pat the dough scraps together, and cut out more biscuits.
Bake the biscuits 12-15 minutes, or until they are light brown. Brush the tops with melted butter. Serve warm with cream cheese.
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