The Quickie Biscuit
- TJ Holyoake
- Feb 8
- 2 min read
The Quickie
'Ready in minutes'
This perfect homemade biscuit is golden brown with a slightly crisp exterior and a fluffy, tender interior. When you break one open, it reveals soft, buttery layers that just melt in your mouth. The flavor is rich and slightly tangy, thanks to the blend of high-quality butter and a pinch of salt. Whether enjoyed warm with a pat of butter, drizzled with honey, or served alongside a hearty meal, a perfect biscuit brings comfort and joy with every bite. It's a timeless classic that embodies the essence of homemade goodness. 🥐✨
INGREDIENTS
290g/2c all-purpose flour
20g/2 Tbs baking powder
15g/1
Tbs sugar
1 tsp salt
72g/5 Tbs cold, unsalted butter, higher fat content the better,
like Kerrygold.
237ml/1c whole milk
Preheat oven to 425F/218C
Sift flour, baking powder, sugar and salt into
a large mixing bowl. Finely cube or grate the butter into
the flour mixture. Using a fork or pastry cutter, cut butter into flour in
the mixing bowl until it resembles coarse breadcrumbs. Add milk and stir
with a fork until it forms a rough ball.
Turn the dough out onto a well-floured counter and pat it into a rough
rectangle, about an inch thick. Fold it into itself in thirds and gently
pat it down again. Repeat three more times.
Gently pat out the dough some more, so that the rectangle is
roughly 10 inches by 6 inches. Cut dough into biscuits using a
floured biscuit cutter or a knife. Do not twist cutter when
cutting; this prevents the biscuit from rising properly. If using a knife, you
can cut off about a 1/4 inch from all sides of the dough - it helps for an even rise.
Brush the tops with a little melted butter.
Place biscuits on a parchment lined cookie sheet and bake until golden brown,
approximately 10 to 15 minutes. Makes 6 to 8 biscuits.
I hope you love these as much as I do. Truly, this flavorful buttermilk biscuit, with those incredible soft layers and crispy shell are one of the best I ever tasted. Enjoy!
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