| 4 | 27 | 107 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 12 min | 10 |
| 1 1/2 cup | All-purpose white flour |
| 1/2 tsp | Salt |
| 1/4 cup | Butter, salted (cold and cut into small cubes)) |
| 1/4 cup | Water (cold; adjust as needed) |
Mix Dry Ingredients: In a medium bowl, combine the flour and salt.
Cut in the Butter: Add the cold butter cubes to the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs. (You want to maintain small pieces of butter.)
Add Water: Gradually add cold water, stirring gently with a spoon until a dough forms. If the dough is too dry, add a small amount of extra water, 1 tablespoon at a time. The dough should be slightly sticky but not wet.
Knead the Dough: Turn the dough out onto a lightly floured surface. Gently knead the dough 3-4 times until it comes together. Do not overwork the dough, as this will result in tough biscuits.
Shape the Biscuits: Roll or pat the dough out to about 1-inch thickness. Use a biscuit cutter or round glass to cut the dough into circles.
Bake the Biscuits: Place the biscuits on a greased baking sheet. Bake at 425°F (220°C) for 10-12 minutes or until golden brown on top.
| Grain | 0.9 |
