These yummy biscuits even taste great either warm from the oven or at room temperature the next day. They work well for dinner or breakfast. Since these biscuits hold their shape well instead of becoming crumbly, they can even be used as “rolls” for small sandwiches.
Make several batches of biscuits to feed a crowd or freeze for a quick addition to dinner. For best results, cut the biscuits and freeze the dough before baking, but you can also bake them first and reheat in the microwave.
Makes 12-14 large biscuits
4 1/3 cup all purpose flour (I used organic unbleached white flour)
8 tsp baking powder (I use aluminum free)
1 tsp baking soda
2 tsp salt
8 Tbs cold butter, cut into pats (large pieces)
2 cups plus 2 Tbs whole milk
Set your oven racks in the middle and preheat the oven to 375 degrees.
Stir the dry ingredients together in a large bowl.
Using a pastry cutter or a pair of butter knives, cut the butter into the flour mixture until large crumbs are formed.
Add the milk and stir until the mixture forms a soft dough. Be careful not to over mix it.
Flour your work surface and your rolling pin.
Knead the dough just a couple of time and then roll it out to the thickness that you prefer, usually about a 1/2 inch to 3/4 inch is good depending on how high you like your biscuits.
Using a biscuit cutter (I use the open end of a common drinking glass first dipped in flour), cut out your biscuits.
Place the biscuits on non greased cookie sheets close together so they almost touch.
Bake for 15-20 minutes until the biscuits are lightly browned on top. Remove immediately from the oven on to a cooling rack.
Celebrate your biscuits and enjoy.