Soft, Fluffy, Flakey, Rolled Biscuits

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Admittedly, this post is a little late — but the end of February for us was a four-day weekend and our 3-year anniversary, which means we had a busy weekend of eating and drinking, and dining in and out.

Friday — because our first date was on a Friday, A thinks we should also celebrate on the Friday that is closest to the actual calendar date. So on that Friday, we went to have dinner at Sacred Chow, the restaurant where we met, and finished the night at this little speak-easy that specializes in Prohibition-era cocktails and ordered a Casino and a Penicillin (sure beats real antibiotics).

Saturday — we stayed in and made an epic portion of lasagna (and also epic in that we made a point to really delve into the world of dealing with fresh artichokes) which was accompanied by one of our nice wines from Sonoma.

Sunday — we tried our hand at a new type of biscuits and with all those relaxing mornings we had time to do some taste-testing.

Now, almost a month later we decided to re-try the recipes.  We loved them then and love this one even more.  It’s not the quickest, but it is certainly delicious.

 

Rolled Biscuits

(Makes 10-12)

 

1 3/4 c flour

1/2 tsp salt

1 tbsp baking powder

1/2 tsp baking soda

6 tbsp butter frozen

3/4 c milk

 

Start by sifting together the flour, salt, baking powder and baking soda.  Then use a cheese grater to grate the frozen butter.

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Incorporate the butter into the flour mixture and then add the milk and combine.

Knead the dough on a lightly floured board, Joy of Cooking says to knead it between 8 and 10 times.

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Then roll the dough out so that it is about 1/4 in. thick.  Fold it over once and then again so in theory it is four layers.  Flatten it one more time using a rolling pin so that it is just around 1 in tall.

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Preheat the oven to 450° and then use a 1/4 c measure to press out the perfect-sized biscuits onto an un-greased baking sheet.

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Bake for 12 minutes.

The baking soda and the folding make them extra fluffy, flakey and delicious.  We plan to make them again and definitely before our next anniversary.  Try them.  We promise they are worth the work!