Cookbook:Biscuits II
| Biscuits II | |
|---|---|
| Category | Biscuit recipes |
| Yield | 24 biscuits |
| Time | 30 minutes |
| Difficulty |  Category:Easy recipes#Biscuits%20II |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Biscuits%20II This recipe for biscuits is adapted from the public domain cookbook A Little Book for A Little Cook.[1]
Ingredients
- 1 cup (140 g / 4.9 oz) all-purpose flour, plus extra for dusting
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon cold butter
- ½ cup (125 ml / 4.2 oz) milk
Procedure
- Preheat the oven to 200 °C (392 °F).
- Sift flour, salt and baking powder twice in a bowl.
- Cut butter in with a knife until the mixture resembles breadcrumbs.
- Add milk to the mixture and mix just until you get a soft dough—don't overmix.
- Place dough on a floured board. Knead the dough gently until smooth. Roll out to ½ inch (1.3 cm) thick.
- Cut out biscuits with a small cutter and place biscuits onto a greased pan.
- If you have scraps of dough, knead into a ball, re-roll, and cut out more biscuits.
- Bake for 15 minutes until nicely browned. Transfer the biscuits to a wire rack and leave it to cool.