Winter is the perfect time to practice making biscuits. They are the perfect complement to eggs, high tea and with a winter soup. Again, here is another good find in my black book of recipes I have accumulated during the past 20 plus years. This recipe is by Sam Sifton another one of my favorite NYT food critics.
by San Sifton NYT 7/24/11
“A biscuit success is in how gently you handle the dough and this comes with practice”
2 cups all purpose flour, plus more for dusting
2 tablespoons baking powder
1 tablespoon sugar (optional)
1 teaspoon salt
5 tablespoons cold, unsalted butter (love European style)
1 cup of whole milk
Preheat oven to 425. Sift flour, baking powder, sugar (if using) and salt into a large mixing bowl. Transfer to a food processor. Cut butter into small 1/2 cubes and slowly add to the flour pulsing in while adding the butter. Results should be course and pea size texture. Return to bowl and add milk. Stir with a fork or wooden spatula until it forms a rough ball. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle about an inch thick. Fold it over and gently pat it down again. Repeat one more time. Cover loosely with a kitchen towel and let rest for 30 minutes(this step is important). Gently pat dough out a floured surface so that the rectangle is roughly 10 inches by six inches. To cut out biscuits I like using a juice class that is about 2 1/2 wide at the opening. Dip the rim of the glass into flour and press onto the dough. Repeat until you have used up all the dough. DO NOT TWIST THE GLASS WHILE CUTTING OUT THE DISCS. Take the remaining scraps of dough, form a ball and flatten lightly. Place biscuits on a cookie sheet and bake until golden brown, approximately 10 – 15 minutes, depending on your oven. I also like to use a cast iron pan which will result in a crispier biscuit.
6- 8 biscuits