Truth be told, my favorite biscuits are the ones that come in a tube. Over the years, I’ve tried making biscuits, and I never really liked them as well…until I found this recipe. Now mind you, I’ll still opt for good tube biscuits whenever possible. But if I don’t have any on hand, or I’m making a special breakfast and feel the need to impress, these are the ones I’ll make.
3 cups flour
2 Tablespoons baking powder (aluminum free!)
1 teaspoon salt
3 Tablespoons sugar
1 cube frozen butter (1/2 cup)
1 large egg
1 cup milk (or you can use buttermilk)
Mix the flour, baking powder and salt together. Beat the egg into the milk. Grate the frozen butter and stir it into the flour. Pour in the milk and stir it just until the dry ingredients are incorporated. You don’t want to mix too long or allow the butter to get soft. You need it to stay in cold little nuggets to make the biscuits flaky.
Use your hands and quickly press the dough into a ball but don’t knead. On a floured surface, roll it out about 1″ thick and cut out your biscuits. Press the scraps together, re-roll and cut out again. You should get about 12 large biscuits. (2-1/2″ to 2-3/4″)
Brush the tops with melted butter and bake at 425 degrees for 10-15 minutes until they’re golden brown.