butter is the secret to a flaky biscuit. Tiny pieces of butter
produce a flaky texture. For fluffy light-textured biscuits, use
White Lily® all-purpose
flour. To prevent a bitter flavor, use aluminum-free baking
powder from The Baker’s Catalogue®
2 cups all-purpose flour or White Lily®
teaspoon granulated sugar
teaspoons baking powder
teaspoon baking soda
frozen butter, thinly sliced
the oven to 450°.
2. In a large bowl,
sift the flour, sugar, baking powder, soda and
Cut the butter into the flour mixture with knives.
3. Stir in
buttermilk and milk with a fork. Never knead!
4. Use well-floured
hands and more flour over dough, pat out
to ½ inch thick on a floured breadboard. Cut with a
½-inch sharp round biscuit cutter for the highest rising.
Set on baking sheets and bake for 8-12 minutes.
for breakfast: Melt ¼ cup butter in a 3-quart
whisk in ¼ cup all-purpose flour and then 2 cups
Season with seasoning salt and pepper. Pour over
sprinkle with bacon bits and serve hot.
Makes 8 to 10