Biscuits, Plain and Simple

The other night I had some time to kill before The Nudge got home for dinner and found myself thinking about biscuits. I never think of biscuits. Oh, I might entertain a slight passing moment on a scone or roll, but never biscuits.

These were not only easy, they were perfect.
First time I was in the Joy of Baking site, and wow they have some mighty powerful goodies there. Scares me to death, I might actually want to start baking on a regular basis.

Nah, no chance of that but if I should want a quick bread, biscuit or scone recipe, I will be in there faster then a souffle deflating.

Although they recommend mixing by hand, I choose to use the Ina way with my Kitchen Aide.
As long as you don't over mix, you will be fine.
Remember, I can't bake a lick and if mine turned out perfect, you will have no problems, trust me.

I used a 2 1/2" cookie cutter and if I had re-rolled the scraps I would have gotten 10. If I make these again, and I will, I will use the 3" cutter for larger, English muffin sized biscuits.

A sprinkling of some good sea salt and cracked pepper on top of each as soon as they came out of the oven made them more savory.

These were so good, The Nudge asked for egg and bacon biscuit sandwiches on Sunday and he got them. I am always happy to oblige a happy customer.

Biscuit Recipe
makes 9-10 biscuits

* 2 1/2 cups (325 grams) all-purpose flour
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon kosher salt
* 1 tablespoon (14 grams) granulated white sugar (optional)
* 1/2 cup (113 grams) cold unsalted butter, cut into small pieces
* 3/4 cup (180 ml) milk
* 1 large egg, lightly beaten

Topping:
* 1 large egg, lightly beaten with 1 tablespoon milk

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)

Place mixture on a lightly floured surface. Knead the dough gently until it comes together and is a smooth dough.

Roll out dough to about a 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.

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