Imen Dridi Joy Of Cooking Biscuit is a savory delicacy crafted with all-purpose flour, baking powder, kosher salt, granulated white sugar, cold unsalted butter, cold milk, and a large cold egg that takes just 30 minutes to be ready!
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🧡 Why You’ll Love This Biscuit Recipe:
- Serve as an accompaniment to a variety of recipes or have it for breakfast or brunch.
- Produces an ideal harmony between the flakiness and buttery richness.
- Make it suit a variety of tastes by adjusting the sweetness to your liking.
❓ What Is Joy Of Cooking Biscuit Recipe?
Joy Of Cooking Biscuit Recipe harmonizes all-purpose flour, baking powder, kosher salt, granulated white sugar, cold unsalted butter, cold milk, and a large cold egg for a tasty and flaky treat.
🧈 Joy Of Cooking Biscuit Ingredient
- 2 1/2 cups (325 grams) all-purpose flour
- 2 1/2 teaspoons (10 grams) baking powder
- 1/2 teaspoon (2 grams) kosher salt
- 1 tablespoon (15 grams) granulated white sugar (optional)
- 1/2 cup (113 grams) cold unsalted butter, cut into chunks
- 3/4 cup (180 ml/grams) cold milk (whole or 2% reduced fat)
- 1 large cold egg (50 grams), lightly beaten
Topping:
- Milk or cream
🍪 How To Make Joy Of Cooking Biscuit
- Turn the temperature of the oven up to 400 degrees Fahrenheit (200 degrees Celsius) and set the rack in the center. Arrange parchment paper on a baking sheet.
- Combining the flour, baking powder, salt, and sugar (if used) in a large bowl requires a sifter or whisk.
- Combine the dry ingredients with the butter and cut with a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs.
- Combine the milk and lightly beaten egg with the flour and stir until a dough forms; the mixture should be sticky, wet, and somewhat lumpy.
- On a lightly floured surface, lay out the dough. Gently knead until a dough just forms. Pat or roll the dough out to a thickness of approximately 3/4 inch (2 cm).
- Use a 3-inch (7.5 cm) round cookie cutter that has been lightly dusted to cut out biscuits.
- Drizzle the milk or cream over the top before placing it on the baking sheet that has been prepared.
- Bake the biscuits for 15–17 minutes, or until they get a golden brown color on top and a toothpick inserted in the middle of one of them comes out clean.
- Take it out of the oven and set it on a wire rack. Serve warm, with butter.
💭 Recipe Tips
- Butter and milk should be kept cool so the biscuits turn out flakier.
- For delicate results, do not overwork the dough; instead, knead gently until barely mixed.
- To get a more golden hue and a more flavorful finish, brush the tops with milk before baking.
🍳What Pairs Nicely With Biscuit?
Enjoy Biscuits warm with chicken noodle soup, scrambled egg, shredded pork, seafood stew, chicken and tomatoes, French onion soup, mac and cheese, carrot salad, buttermilk fried chicken, sausage gravy and peanut butter and jelly.
🎚 How To Store Leftovers Biscuits?
- At Room Temperature: Keep leftover biscuits in a sealed container for up to 2 days.
- In The Fridge: Refrigerate leftover biscuits in a sealed bag for up to 5 days.
- In The Freezer: Freeze leftover individually wrapped biscuits for up to 3 months. Let thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Biscuit?
- Oven: Reheat leftover biscuits in a baking dish at 350°F for 3 to 5 minutes until warmed through.
- Microwave: Heat leftover biscuits on high for 45 seconds or until warmed.
- Air Fryer: Reheat leftover biscuits air fryer basket in a single layer at 350°F for 3 to 5 minutes.
FAQs
Should you use butter or Crisco in biscuits?
Butter typically yields a higher rise in biscuits due to its flavor and moisture content, resulting in a flakier, more flavorful texture.
Which kind of flour is best for biscuits?
Southern all-purpose flours, with their lower protein content, are best for biscuits, ensuring a tender and flaky texture.
What causes cracks in biscuits?
Cracks in biscuits occur due to uneven moisture distribution and small variations in water content within the dough during baking.
Why do my homemade biscuits taste like flour?
Your homemade biscuits may taste like flour if not mixed adequately during ingredient incorporation, leading to uneven distribution and flavor.
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Joy Of Cooking Biscuit Nutrition Facts
Amount Per Serving
- Calories 212
- Total Fat 9.8g
- Saturated Fat 2.6g
- Cholesterol 1.8mg
- Sodium 348mg
- Potassium 72.6mg
- Total Carbohydrates 27g
- Dietary Fiber 0.9g
- Sugars 1.3g
- Protein 4.2g
Joy Of Cooking Biscuit Recipe
Description
Joy Of Cooking Biscuit is a savory delicacy crafted with all-purpose flour, baking powder, kosher salt, granulated white sugar, cold unsalted butter, cold milk, and a large cold egg that takes just 30 minutes to be ready!
Ingredients
Topping:
Instructions
- Turn the temperature of the oven up to 400 degrees Fahrenheit (200 degrees Celsius) and set the rack in the center. Arrange parchment paper on a baking sheet.
- Combining the flour, baking powder, salt, and sugar (if used) in a large bowl requires a sifter or whisk.
- Combine the dry ingredients with the butter and cut with a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs.
- Combine the milk and lightly beaten egg with the flour and stir until a dough forms; the mixture should be sticky, wet, and somewhat lumpy.
- On a lightly floured surface, lay out the dough. Gently knead until a dough just forms. Pat or roll the dough out to a thickness of approximately 3/4 inch (2 cm).
- Use a 3-inch (7.5 cm) round cookie cutter that has been lightly dusted to cut out biscuits.
- Drizzle the milk or cream over the top before placing it on the baking sheet that has been prepared.
- Bake the biscuits for 15–17 minutes, or until they get a golden brown color on top and a toothpick inserted in the middle of one of them comes out clean.
- Take it out of the oven and set it on a wire rack. Serve warm, with butter.
Notes
- Butter and milk should be kept cool so the biscuits turn out flakier.
For delicate results, do not overwork the dough; instead, knead gently until barely mixed.
To get a more golden hue and a more flavorful finish, brush the tops with milk before baking.
