A few weeks ago, I made broccoli soup for dinner and served it with an arugula salad, two things that are NOT high on Bart’s list of favorite foods (but the CSA giveth and the CSA demandeth that we eat broccoli and arugula).
Basically, Bart was really really happy that these biscuits were part of dinner. Except for these brownies, I’m not sure there is anything I make that Bart loves more.
And they really are TREMENDOUSLY good biscuits. I’ve made plenty of other recipes and never had anything come even close.
And a biscuit out of a can? Not even in the same universe.
I mean, these biscuits have six ingredients. It takes one bowl. The only negative is that there is no can to make a cool popping noise when you break it open. But you can move past that, can’t you?
(adapted from Ina Garten)
Makes 8-10 biscuits
2 cups flour (I sometimes do half wheat flour, but I’ll be honest. I like them better with all white flour)
1 Tb baking powder
1 tsp salt
1 tsp sugar
8 Tb (1 stick) cold butter, diced
3/4 cup half-and-half
Combine dry ingredients in the bowl of an
electric mixer with the paddle attachment on. Add the butter and
mix on low speed until the butter is the size of peas.
Add the half-and-half and mix just until combined.
Dump the dough out on a lightly-floured surface and pat into a 3/4 inch tall square. Cut out circles with a 2 to 2 1/2 inch biscuit cutter (or glass)
and place on a cookie sheet. (The key to good biscuits is not working the dough too much – as light a touch as you can manage is best).
Bake for 20-22 minutes, until the tops are lightly browned. Serve warm.