• Carly Zimmaro

Basic Biscuits


Sunday's to me, are days of revamping. Trying to get the mind cleared for the week ahead, clean slate to start fresh. If it's a new project to work on, a start to eating well, a new routine to try, Sunday's are the days to get it all sorted and getting your mind prepared...at least it's that way for me! So on Sunday's I want something quick in the mornings with my cup of coffee and these biscuits are it!

This recipe makes for 4 jumbo biscuits. I live in a household of two people so I am not feeding a lot, but if you have kids - you could definitely cut this to make 6-8 smaller biscuits.

I did light work to this dough, meaning, I quick mixed, folded and rolled just a little bit - you don't want to overwork it. Since there's bits of butter throughout you want to work with the dough as quick as possible. I didn't roll into a perfect square shape, I just tried to make sure the thickness was there which was about an inch or more thick and then I just cut, using a super sharp knife, into 4 pieces. Makes for a super homey look, which I adore.

Like, come on! Look at that.

This is one of the best biscuit recipes I've ever made and I'm telling you, they are so decadent because of the butter throughout. Folding the dough over itself when forming really helps to make the layers and is crucial. You only have to fold once.

The inside is so light and has so many pockets! You can eat just as is, or top with butter....jams....gravy (omg).. or my favorite....

Honey butter. It's the perfect sweet and salty combination to top these biscuits. I just took about 1 tsp of orange blossom honey (which is my ABSOLUTE favorite) and 1 Tbs of room temp salted butter. That's it! Mix and spread over your warm biscuit and maybe add another little drizzle of honey, because why not?

Basic Biscuits

yield: 4 jumbo biscuits

prep time: 10 minutes

cook time: 10-12 minutes

Ingredients:

  • 1 1/4 c self rising flour (or 1 1/4 c flour + 1 1/2 tsp baking powder)

  • 4 Tbs very cold salted butter, cut into cubes

  • 1/2 c very cold heavy cream (or buttermilk)

Directions:

  1. Line a baking sheet with parchment and preheat oven to 425 degrees.

  2. In a bowl, combine the flour and butter using a pastry cutter, or fork. You want the butter to be little pea sized shapes cut throughout the flour.

  3. Using a spoon to mix, add in the heavy cream and mix until JUST combined. If the dough is too wet and sticks to the sides of the bowl, add 1Tbs at a time of flour until dough comes to a ball and is just a tiny bit sticky but easy enough to work with. If dough is too dry, add 1 tsp at a time of heavy cream or buttermilk.

  4. When dough is ready, dump onto a floured surface.

  5. You want to roll the dough out quickly until it's 1 inch thick, then folder the dough over itself, roll out again until 1 inch thick. Use flour where needed to keep from sticking to rolling pin.

  6. Using a very sharp knife cut your dough into desired shapes, I just cut mine down the middle and across the middle to make 4 biscuits.

  7. Place biscuits on baking sheet and bake for about 10 minutes, until the top is golden browned. Keep an eye on them!

  8. When done, serve right away with your favorite topping.

  9. ENJOY!

why wasn't the biscuit invited to brunch?

because he had a reputation of being flaky.