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Print this Recipe    Biscuits 12

Country Biscuits
Servings: 8

2 c flour
1/2 c butter
1 T baking powder
3/4 c milk
1/2 t salt

Make sure that both the butter and milk are cold. In a food
processor, pulse the flour, baking powder and salt until mixed.

Cut butter into 1/2 inch chunks. Add to flour and pulse until the
mixture resembles coarse meal with particles the size of peas and
lentils, up to 30 times. Drizzle the milk evenly over the dry
ingredients and pulse a few times, just until incorporated and the
dough forms small clumps. Turn dough onto a work surface and knead
once or twice to gather it into a mass, do not overwork the dough.
Gently pat the dough into a disk or rectangle, as needed. The
dough can be made up to 2 hours ahead, wrap tightly and refrigerate.

Preheat oven to 450. Remove dough from refrigerator and on a
lightly floured surface, roll out the biscuit dough 3/4 inch thick.
(Can just pat out using the plastic wrap that was on it in the
refrigerator, then transfer it to a lightly floured surface then
lightly dust the top with flour).

Using a 3" biscuit cutter, cut out 5 biscuits as close together as
possible. Press the cutter straight down, don't twist it. If the
cutter sticks to the dough, dip it in flour between cuts. Gather
the scraps into a ball, pat or roll out and cut out again. Repeat
with the last scraps. Place on ungreased baking sheet. Can
refrigerate till ready to bake. Bake in the middle of the oven for
15 minutes, or until golden brown.


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