Really Big Biscuits

Really Big (Really Delicious) Biscuits

MARCH 15, 2012

I shared this recipe before at myrecipes.com, but since it is a favorite at our house, I wanted to add it here too.  Nothing jazzes up a simple meal of soup or salad more than a batch of fresh biscuits.   Here’s a hint to make biscuit-making even quicker.  Shape your biscuit dough into a nice rectangle, patting the edges to make them as straight as possible.  Then use a pizza cutter to cut square biscuits.  There’s no waste, no need to re-roll the dough.   Thirty seconds, and they’re ready to go into the oven.  Easy peasy.

Makes 16 biscuits

Preparation Time: 40 minutes

Ingredients

• 4-1/4 cups all-purpose flour
• 2 tablespoons baking powder
• 2 tablespoons sugar
• 2 teaspoons salt
• 2/3 cup cold butter
• 2 cups milk
• 1 tablespoon white vinegar

Directions

Preheat oven to 425 degrees.  In a large bowl, whisk together flour, baking powder, sugar and salt.  Using a box grater, shred cold butter into the mixture and stir to distribute evenly throughout the dry ingredients.  Pour the milk into a 2 cup measuring cup and add vinegar.  Milk will begin to curdle a bit.  Voila– fake buttermilk!  Pour milk mixture into the dry ingredients, stirring just until dough begins to pull away from the side of the bowl.

Turn dough out onto a floured surface and knead 15 times.  Shape dough into a rectangle and roll it to 1-inch thickness.  Pat edges smooth with your fingers, and cut into squares with a pizza cutter.  Brush excess flour off biscuits and place them on an ungreased baking sheet.   Bake until edges begin to brown, about 13-15 minutes.  Serve hot.

reposted from owlhaven.net

Update: 2/17/2017  My kids LOVE these and Grandpa Taylor said "Don't lose that recipe."