Jun 30

Jun 30 Sheryl's Husband Catching Biscuits

Breakfast, Bread, Fan Favorite, Savory, Side Dish

This recipe was introduced to Brenda by her sister Sheryl and promptly became a family favorite. Grating the frozen butter is an undeviating route to impossibly flaky biscuits - even if you’re a novice baker.

Sheryl's Husband Catching Biscuits

Combine in a medium mixing bowl, sifting together:

2 c flour

3 tsp baking power

1/2 tsp salt

1/4 c sugar

Using the coarse side of a cheese grater, grate into the flour mixture:

1/2 c butter (1 cube), frozen

While grating, periodically shake the bowl to toss the flour with the frozen butter. Set aside.

In a separate bowl, whisk together:

2/3 c milk

1 egg

Pour into the flour and butter mixture, stirring until a shaggy dough forms.

Method 1:

Knead 10 times to pull together - do not over-mix or biscuits will be tough. Note: if dough sticks to hand while kneading, dust lightly with flour.

Roll dough ~3/4” thick and cut in squares or rounds.

Method 2: highlighted in Window to B’s kitchen, below

Turn dough out on clean, floured surface (recommended: silicone mat)
Press dough into a square shape
Fold like an envelope
Repeat folding 5 times
Wrap in plastic wrap OR place in floured air-tight container
Refrigerate ~30 minutes
Roll dough into rectangle, ~3/4” thick
Trim 1/2” from all sides: roll resulting thin strips into spirals
Cut trimmed rectangle into ~3” squares

Place on sheet pan:

Leave space between for crisp, golden edges OR
Place close together for crisp tops

Bake at 375-400 F, for 10-15 minutes, until golden brown.

Serve warm.

Brenda’s tips:

Serving size: 8 - 12 biscuits
High elevation: Brenda adjusts only the flour, increasing it to 2 1/4 cups at 6K ft
In a past Cook’s Country biscuit special, it was recommended to grate the butter and develop flaky layers by following Method 2 above
Delicious with Fresh Strawberry Jam or Sausage Gravy