Go Back
Print
Biscuits

Simple, soft, crumbly biscuits for pairing with everything. Uses homemade yogurt. Adapted from Flour Cookbook.

Course: Breakfast, Dessert, Side Dish
Servings: 8 biscuits
Ingredients
  • 300 g unbleached all-purpose flour approx. 2 ½ cups
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp kosher salt
  • 1 stick unsalted butter chilled
  • 125 g homemade whole milk yogurt approx. ½ cup
  • 120 g heavy cream approx. ½ cup
  • 1 cold egg
Recipe
  1. Preheat oven to 350

  2. In the bowl of a stand mixer with the paddle attachment, briefly mix together the dry ingredients until combined: flour, baking powder, baking soda, and salt.

  3. Cut the butter into 10 equal sized pieces and add to the dry ingredients. Mix on low to medium speed for about 1 minute until the butter breaks down into walnut-sized pieces. The mixture should feel like large crumbs.
  4. Whisk together the wet ingredients in a separate bowl: yogurt, heavy cream, and egg.
  5. Add the wet ingredients to the dry ingredients and butter and mix for 15 seconds on low speed until just coming together.
  6. Using your hands, finish pulling the dough together and press into any dry ingredients still in the bowl to get them into the dough.
  7. Turn out dough onto work surface.
  8. Press dough into a 1 inch thick rectangle, approximately 6 inches by 12 inches.

  9. Using a bench scraper, divide the dough into 8 equal squares, each 3 inches by 3 inches (if your rectangle is 6”x12”, you should have 1 cut horizontally and 3 cuts vertically).

  10. (Optional) If you want your biscuits to rise as much as possible and don’t mind a little loss of dough, trim off all the outside edges of the dough with the bench scraper. Not really necessary though--they still rise well without this but are a bit shorter on the outside edges.
  11. Remove the biscuits from the work surface with the bench scraper (they may stick a bit as the butter melts) and place at least 1 inch apart on a baking sheet.
  12. Bake for 30-45 minutes, until lightly golden brown all over. Watch carefully to ensure they don’t overbake.
  13. Remove from oven and cool for 5-10 minutes before eating.
Recipe Notes

Biscuits are best eaten immediately, particularly if you can get one while it’s still hot and convince everyone else that there were only 7 in the batch to begin with. Can be stored for up to 24 hours in a plastic bag.