by halfasiangirl
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halfasiangirl's Notes:
Expand8 ounces (2 cups) white whole wheat flour Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
3 ounces (3/4 cup) confectioners' sugar Ask a question about this ingredient
4 ounces (1 stick or 1/2 cup) unsalted butter, very cold Ask a question about this ingredient
2 ounces (1/4 cup) cold milk (I use 1%) Ask a question about this ingredient
Preheat oven to 350°F. Ready a cookie sheet with parchment paper or a silicon baking mat.
Ask a question about this stepCube the butter (1/2 inch pieces or so) and set in the freezer for 15 minutes or so, until hard.
Ask a question about this stepBy hand: Combine the flour, baking powder, salt and sugar in a mixing bowl and whisk to combine the ingredients. Quickly, working with your fingertips or a pastry blender, rub the butter into the dry ingredients until the mixture is pebbly. Add the milk and work through to form a stiff dough. Turn out on a floured surface and knead until smooth. Using a food processor: Measure the flour, baking powder and sugar into the bowl of a food processor. Pulse 10-15 seconds to ensure all the dry ingredients are evenly combined. Add the cold butter and pulse until butter is evenly combined, 4-5 pulses. Add the milk and process 1-2 seconds. Turn out onto a well-floured surface and knead slightly until you have a smooth dough.
Ask a question about this stepUsing a well-floured rolling pin, roll the dough out to a bit more than 1/8 inch thick and cut into rounds, about 2 1/2 inches in diameter. You can keep rolling the scraps together to make additional dough. (If you prefer, use a sharp knife to create square cookies and forget the whole scraps issue.)
Ask a question about this stepTransfer the biscuits to your baking pan and, if desired, use a strand of uncooked spaghetti to prick the biscuits with holes. Bake 15-20 minutes until biscuits are pale gold.
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Merrill is a co-founder of food52.
Just discovered these and will definitely make!