These are our Saturday Biscuits. We make every time we get a lazy weekend morning. I can’t quite remember when I started experimenting with homemade biscuits. I think it was probably about the time I started making homemade breakfast gravy and sausage. (I actually followed the instructions in an Epicurious.com tutorial video.)
The journey to these homemade treats was not a short one. In fact, I’ve tried dozens of recipes and methods over the years. For the past year or so, I had a recipe I was happy with, but it was missing something. It didn’t have the flaky layers that compliment breakfast gravy so well, and they weren’t as effortless as a Saturday morning demands.
Eventually, I found myself in a rural hotel for a day watching the cable television that at first I wished we had and that by the time I left was thankful we didn’t have. I spent all day watching cooking shows, and travel shows and house shows, and more cooking shows. Eventually I was watching some type of city tour of restaurants type show and realized what my biscuits were missing- the speed of a food processor and the layers of a croissant.
And that’s how we end up here: with one-bowl, 30 minute, flaky biscuits that require so little work that any self-respecting person relishing a lazy weekend morning can still enjoy. I can’t say they are terribly healthy, but they are clean and simple and the perfect weekend treat.
- 1 stick frozen, unsalted butter, cut into 4 chunks
- ½ t. sea salt
- 1 T. baking powder
- 2 c. flour
- ¾ c. sour milk
- Preheat your oven to 350 degrees.
- Place the butter chunks into the bowl of a food processor fixed with a metal blade (not a dough blade). Process until the butter breaks into small balls.
- Add the dry ingredients. Pulse several times to combine all the ingredients.
- Slowly add the milk while running the food processor. Allow it to run until the dough forms a large ball.
- Remove the dough from the food processor. Roll into a uniform ball and roll out into a large rectangle (roughly 9 x 13 in. sized).
- Fold the rectangle in half along the long side. Roll it out into another rectangle and fold in half again along the long side.
- Roll the dough into a square (roughly 9 x9 in. sized). Use a biscuit cutter or a glass to cut out biscuit rounds.
- Place onto a baking sheet and bake for about 10- 15 minutes (baking time will vary based on biscuit thickness).
- If freezing for later use: Do not bake. Place baking sheet in freezer until biscuits are frozen, and then place frozen biscuits into freezer bag. Frozen biscuits can be baked as suggested above.
I like using old milk for this recipe. Often times, if I have milk left in the refrigerator after its expiration date, I will freeze it in small jars. I later use the milk for baked goods, like these biscuits.