Large-Batch Biscuits

Large-Batch Biscuits

AuthorJulie

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
2/3-1 cup butter, cut into chunks (I used roughly a third to a half a pound of butter – it doesn’t have to be exact)
1 cup milk or half & half, plus a little extra for brushing on top

1

In the bowl of a food processor (or a large bowl), combine the flour, sugar, baking powder and salt. Add the butter and pulse or work with a pastry cutter, fork or your fingers until the mixture is well combined and crumbly, with bits of butter no bigger than a pea – you want to leave some larger bits, rather than blending it completely – the larger chunks are what will make them flaky.

2

If you used a food processor (this is my favourite way) – dump the mixture into a bowl. Add the milk and stir just until you have a soft dough (you may need to use your hands). Pat the dough out about 3/4" thick and cut into small rounds with a biscuit cutter, glass or open can rim, or a knife, or if you really want to streamline things, pat it into a circle and cut into 8 wedges. Place on a baking sheet that has been sprayed with nonstick spray, spacing them a bit apart. If you like, brush the tops lightly with milk. (I do this to the whole circle of dough before cutting it.)

3

Bake for about 20 minutes, or until golden.

Category

Ingredients

 1 1/2 cups all-purpose flour
 1 1/2 cups whole wheat flour
 2 Tbsp. sugar
 1 Tbsp. baking powder
 1/4 tsp. salt
 2/3-1 cup butter, cut into chunks (I used roughly a third to a half a pound of butter – it doesn’t have to be exact)
 1 cup milk or half & half, plus a little extra for brushing on top

Directions

1

In the bowl of a food processor (or a large bowl), combine the flour, sugar, baking powder and salt. Add the butter and pulse or work with a pastry cutter, fork or your fingers until the mixture is well combined and crumbly, with bits of butter no bigger than a pea – you want to leave some larger bits, rather than blending it completely – the larger chunks are what will make them flaky.

2

If you used a food processor (this is my favourite way) – dump the mixture into a bowl. Add the milk and stir just until you have a soft dough (you may need to use your hands). Pat the dough out about 3/4" thick and cut into small rounds with a biscuit cutter, glass or open can rim, or a knife, or if you really want to streamline things, pat it into a circle and cut into 8 wedges. Place on a baking sheet that has been sprayed with nonstick spray, spacing them a bit apart. If you like, brush the tops lightly with milk. (I do this to the whole circle of dough before cutting it.)

3

Bake for about 20 minutes, or until golden.

Large-Batch Biscuits
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