Perfect Biscuits

Perfect biscuits are tender, buttery, flaky, crumbly, fat and golden brown. You should eat them when they are still warm from the oven, with even more butter, whipped cream, strawberry jam or marmalade…

This lovely recipe was from one of my sweet friends that I know from a bakery that I worked for before. I call her “little bird” as she’s petite and very young. Half-of-my-age young! And she’s one of the very few millennials I know who works two jobs just to gain kitchen experiences. Such an inspiring young lady!

I completely fell in love with these biscuits when she made them at the bakery. Layered of goodness from top to bottom. Crispy in just the right spots. I had to ask for the recipe and tried to make them at home. And this batch was my third one in the past two weeks. They are simply too good! Perfect biscuits for breakfast, snack or even dessert after dinner.

What’s the best is whenever I make these biscuits, I will think of my “little bird” friend. How food connects people!


Ingredients (12 biscuits):
3 1/3 cups all purpose flour
2 1/2 tablespoons baking powder
2 teaspoons salt
1/2 cup granulated sugar
2 sticks unsalted butter, cold and cut into chunks
2 large eggs
1/2 cup buttermilk

Directions:
Preheat oven to 350F.
Sift flour, baking powder, salt and sugar together in a large bowl.
Add butter and use a pastry cutter to cut butter in the flour mixture until it resembles coarse sand.
Mix eggs and buttermilk in a separate bowl until combined. Reserve two tablespoons and set aside.
Stir egg mixture in the flour mixture. Mix until the dough comes together. Do not overmix.
Place the dough on a lightly floured surface and knead until the dough becomes soft and smooth, but not sticky.
Flatten the dough to 2 inches thick. Use a 3-inch cookie cutter to cut out the biscuits, and place them on a baking tray. Brush the biscuit tops with the reserved egg mixture.
Bake for 18 to 20 minutes until the tops are golden.
Serve warm with whipped cream and strawberry jam.

6 comments

Leave a Reply

Your email address will not be published. Required fields are marked *