These biscuits are light on butter, depending on your definition of light. They’re flaky yet substantial and incredibly full of flavor. They might be the most versatile biscuits I’ve made. Serve with jam, as a breakfast sandwich, under sausage gravy, you name it.
- 1 c. unbleached all-purpose flour
- 1/2 c. white whole wheat flour
- 2 tsp. aluminum-free baking powder
- 1/2 tsp. kosher salt
- 4 tbsp. (half a stick) unsalted butter
- 1/2 c. heavy cream, plus more for brushing
- 1/2 c. whole milk yogurt, plain
- Preheat oven to 425°. Line baking sheet with Silpat or parchment paper.
- In a medium bowl, whisk together flours, baking powder, and salt. In a small bowl, stir together cream and yogurt. Set aside.
- Into the flour mixture, add in butter a tablespoon at a time. Using a pastry blender, cut butter into the mixture until it resembles a coarse meal. Butter should be pea-sized.
- Pour cream mixture into the flour mixture. Using a fork, gently yet quickly incorporate the two together until almost combined. Don’t overwork the dough as it will develop the gluten structure. Save that urge for yeasted bread.
- Place biscuit dough onto the lined baking sheet. Cover your hands with a bit of flour to help keep the dough from sticking to you. Press the dough out into a thick rectangle. Sprinkle any stragglers on top of the dough and cut the dough in half using a pastry knife. Place one on top of the other. Press out into a thick rectangle again. Cut and stack. Repeat 2 more time, adding a bit more flour to your hands or the dough as necessary. A little bit of stickiness is a good thing here.
- Press dough out until about 1.25″ thick. Using a sharp 2.5″ biscuit cutter, cut out as many biscuits as possible. Stack the remaining dough on top of one another, being sure that the layers are parallel. Press out. Cut biscuits and place about 2″ apart on a baking sheet.
- Bake for 15-17 minutes or until golden. Serve warm.
• As you’re pressing out the biscuits, don’t use too much flour on your hands. That will lead to a tough exterior.
• I may have overused “gently” in the recipe. However, the tougher you are with the dough, the more dense the biscuit.
• Use leftover biscuit dough to make waffle biscuit strawberry shortcake or something like that.
• Store lightly covered, not airtight. Reheat in the microwave for about 15 seconds. If you want to go the extra mile to crisp up the exterior, throw it under the broiler for a minute or two.