What could be better on a sunday morning (or any morning for that matter) than fresh-from-the-oven crusty and fluffy homemade bread. Seriously a blessing for each and every bite. At easytastyrecipe.com we of course like to prepare them fast. So today I introduce to you the best recipe out there for fast and easy delicate ”breakfast biscuits”. I have made them for as long as I can remember and they have been refined over the years. I like to spice mine up with a spice blend of fennel, anise and cumin and a little of sugar to make them rise better. Sugar acts as a tenderizer by absorbing water and inhibiting flour gluten development. A little bit of sugar to enhance the taste and fluffiness of your bread making them the best ”breakfast biscuits” in the world.
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- 3,4 cups (800 ml, 8 dl) of all purpose flour
- 3 tbsp of white granulated sugar
- 1 tsp of baking powder
- 1 tsp of baking soda
- 1/2 tsp salt
- 9 tbsp (125 g) cold butter
- 1,3 cup of (300 ml, 3 dl) long milk (3 %) or cultured buttermilk
- 1 tbsp of baking spice blend i.e a blend of fennel, anise and cumin
- Preheat oven to 430 degrees Fahrenheit (225 Celsius)
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and spice blend.
- Cut in the cold butter and rub the butter and flour between your fingers until the flour becomes finely granulated.Make sure to use very cold butter and be gentle when combining. You don´t want the butter to melt. The cold butter is what gives them the irresistible flakiness.
- Pour in the cold long milk or buttermilk and gently squeeze it through your fingers to combine it into a smooth uniform dough. You will want it slightly tacky but far from wet. If the dough gets stuck on your hands you know it is too wet. You want it to loosen from your hands when kneading it.
- Fold the dough over on top of itself a few times.
- If you want to have really fluffy biscuits, let the dough rest for 10 minutes or more under a kitchen towel.
- Roll the dough and cut into pieces larger than golf balls, but smaller than tennis balls. You should get about 8 to 10 biscuits.
- Place the dough ball in the palm of your hands and roll it around just as you would when making a meatball.
- Place them onto a parchment lined baking sheet and bake in the oven for about 15 minutes or until golden at the top and around the edges. Use a toothpick to test for doneness or a
- thermometer. The internal temperature should be 190 degrees F.
- The key to flaky biscuits is less handling so don´t overdo it!