Alright, so I had a craving for something warm and doughy this afternoon, and remembered seeing recipes for quick biscuits. Decided to give it a shot myself, figured how hard could it be?
Getting Started
First thing, I pulled out the stuff I thought I’d need. Went into the pantry and grabbed:
- Some all-purpose flour
- Baking powder (the leavening stuff)
- A bit of salt
- Sugar, just a touch
- Butter, cold from the fridge, that’s important apparently
- And some milk
Pretty basic lineup, which was good because I didn’t want anything complicated.
Mixing it Up
Okay, so I dumped the flour, baking powder, salt, and sugar into a big bowl. Gave it a quick whisk with a fork just to mix it all up. Then came the butter. I chopped the cold butter into smallish cubes and tossed them into the flour mix. Here’s where the “action” happened – I used my fingertips to basically rub or cut the butter into the flour. Kept going until it looked like coarse crumbs or little peas. They say not to let the butter get warm and melty.
Next, I made a little well in the center of the flour-butter mix and poured in most of the milk. I used a fork again to gently stir everything together. The key I read somewhere was not to overmix. Just stirred until the dough started to come together and there weren’t too many dry spots left. It looked a bit shaggy, not smooth like bread dough.
Shaping and Baking
I lightly floured my countertop and tipped the dough out. Gently, I sort of kneaded it maybe two or three times, just folding it over on itself. Then I patted it down with my hands until it was about half an inch thick, maybe a bit more. Didn’t even bother with a rolling pin.
For shapes, I just used the rim of a drinking glass dipped in flour to cut out circles. Pushed straight down, no twisting. Got about 8 biscuits, I think. I placed them on a baking sheet I’d lined with parchment paper (makes cleanup easier!). You could probably just drop spoonfuls too, for a more rustic look.
The oven was preheated already, pretty hot. I popped the baking sheet in. The recipe I glanced at said something like 10-15 minutes. I set a timer for 12 and started watching them through the oven door after about 10 minutes.
The Result
They puffed up nicely and started turning golden brown on top. Pulled them out when they looked just right. The whole kitchen smelled amazing, like warm butter and baked goodness.
Let them cool for just a minute or two because I couldn’t wait. Grabbed one, split it open – nice and steamy inside. Added a little butter.
Honestly, they were pretty darn good! Fluffy, tender, slightly crumbly. Maybe not bakery-perfect, but for a quick job at home, totally hit the spot. They really were quick and relatively easy, just like the name suggests. Clean up wasn’t too bad either.
Definitely adding this to my list of easy comfort food fixes. Worth trying if you want fresh biscuits without a ton of effort.