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I love biscuits. It took me awhile to find a recipe and accompanying methodology to get a biscuit I like. I have been using this recipe for a long time now as my default, no nonsense, biscuit recipe. The key for this biscuits is to only add as much liquid as is necessary for the dough to come together (and by come together, I mean that it will just barely qualify as a unit and folding it over itself will cause a little bit of dryish powder to separate from the rest).
1 T Apple cider vinegar OR lemon juice
1 C Non-dairy milk (I use almond)
2 C Unbleached all purpose flour
1 T Baking powder
1/2 t Baking soda
3/4 t Salt
4 T Cold non-dairy butter (I use earth balance)
1 T Melted non-dairy butter
1. Turn on oven to 450 F
2. Add vinegar (or lemon juice) to non-dairy milk, stir, set aside
3. In a big enough bowl whisk together the dry ingredients
4. Add the cold non-dairy butter to the dry ingredients and user your fingers to break it up; do this until there is an even texture and no big clumps of butter
5. Stir in milk a bit at a time until dough just holds together when pressed with fingers (I usually end up with around 1/4 C left over)
6. Turn onto a clear surface and fold the dough over itself 5-8 times, kneading as little as possible
7. Press down to around 1" thickness and cut into squares
8. Transfer each square to a baking sheet and push gently into the center of the square with two fingers to leave a small divot
9. Brush the top of each biscuit with the melted butter
10. Bake for 10 - 15 minutes; until slightly golden brown on top
11. Eat!