Buttery Biscuits Fast (Print Version)
# Ingredients:
01 -
1/2 cup ice-cold unsalted butter (8 Tbsp total)
02 -
2 cups plain all-purpose flour
03 -
3/4 tsp fine sea salt
04 -
1 tsp white sugar
05 -
1 1/2 Tbsp aluminum-free baking powder
06 -
1 cup half-and-half minus 2 Tbsp (use the remaining for the dough)
07 -
1/2 Tbsp melted butter (for brushing on top)
# Instructions:
01 -
Slice cold butter into small 1/2-inch cubes, then pop it into the fridge until ready to use.
02 -
Grab a big bowl and toss in flour, baking powder, salt, and sugar. Give it all a good whisk.
03 -
Drop the chilled butter into the bowl. Use a fork, two knives, or a pastry cutter to smash it into the flour until the bits are about the size of peas.
04 -
Pour in the half-and-half all at once. Stir just enough to work it in—don’t stir too much!
05 -
Sprinkle your countertop with flour. Place the dough there, dust the dough lightly if sticky, and press into a rectangle. Fold it over once, press again, fold one more time, then shape it into a 5x10-inch rectangle about 3/4 of an inch thick.
06 -
Flour a 2 1/2-inch round cutter, then cut 8 biscuits out of the rectangle. Smush together the scraps and cut 2 more biscuits.
07 -
Arrange biscuits on a parchment-lined baking tray, keeping an inch of space between each one. Bake at 450°F for 12-15 minutes until they’re golden and fully baked.
08 -
While still warm, brush the tops with melted butter, then move the biscuits to a wire rack to cool for 10 minutes before serving.
# Notes:
01 -
If you live somewhere really humid, cut the half-and-half down to 3/4 cup.
02 -
No half-and-half? Mix equal parts heavy cream and milk instead.