Tuesday, March 05, 2013

No-Touch Biscuits

This is a super easy, basic, but delicious biscuit recipe. The directions seem lengthy, but only because I added hints and comments to it. If you are an experienced baker, you won't even need the instructions. The key to awesome biscuits here is to handle them as little as humanly possible to produce the most tender and flaky product. That's right, no kneading!

No-Touch Biscuits
5 cups all-purpose (plain) flour
1/3 cup granulated (white) sugar
5 heaping teaspoons baking powder (HEAPING, don't worry, it won't be too much)
1 teaspoon salt
1 cup margarine (soft tub margarine works fine and is lower in calories & fat)
1 cup milk
1 cup water
Preheat oven to 425F. Line a baking sheet with parchment paper.
In a large mixing bowl, stir together the first four dry ingredients  Cut in the margarine until blended in, using a pastry blender, fork, two knives, or your hands. Add the milk and water and gently stir in until dough is just moistened, but still dry in spots.

Dump the mixture onto a clean counter or board. Mix together with your hands, adding a little more water if necessary. Dough should be sticky. Pat into a rough rectangle, about 1/2 inch thick. Do not use a rolling pin. Dough will look scrappy, and not smooth, but it's meant to. Do not knead this dough.

Cut the dough with a biscuit cutter, glass, or just into squares using a knife. Place on prepared baking sheet. They may touch, but place them far apart (bake in two batches) if you want crispy sides. If you cut them into squares, placing the biscuits close together will result in almost a "pan biscuit". The biscuits will form together and need to be pulled apart gently. These are delicious!

Bake for 15-20 minutes until risen and golden. Enjoy warm with any spread you like, or reheated later. 
Large square biscuits are good for sandwich building.

No comments: