Soft, two inch tall biscuits with buttery, pull-apart layers
Confession time: I didn’t really measure these with a ruler. I don’t know for sure if they are two inches tall. But, come on, look at these! They gotta be at least two inches tall! Maybe even three inches! And that is my very favorite part about these biscuits – they’re so tall because they’re made of a hundred perfect layers! A hundred layers of beautiful carbs and 100% gluten-ized? Yes, that sounds absolutely amazing. Sure, I like to adapt my recipes to gluten-free occasionally (and I have quite a few GF recipes – check the archives!), but this girl’s first love was bread and I just can’t deny it.
Sometimes, I just need an incredibly tall and fluffy biscuit made with a good chunk of real butter. Do you ever get that craving? If a warm soup has been cooking all day in the crockpot, that craving only multiplies! Just thinking about dipping this biscuits into a hearty broth makes me hungry.
These are super simple to make too! I once made them in front of a friend and she was amazed how a few ingredients mixed together turned into these tall, golden brown biscuits just 20 minutes later! You will mix together flour, sugar, baking powder, and salt, and then cut the cold butter into the flour mixture. A pastry cutter is a great tool to do this, but I usually just use my hands! It’s the quickest way to get the butter well-distributed. Stir in some milk, fold the dough to make those lovely layers, and then cut into circles! Pop them in the oven and you will have steaming hot biscuits in ten minutes!
Two Inch Tall Biscuits
Time: 20 minutes
Yields: 6 large biscuits
2 cups all-purpose flour
1 Tablespoon white sugar
1 Tablespoon baking powder
1 teaspoon salt
4 Tablespoons cold butter
1 cup whole milk
- Preheat oven to 425 degrees Fahrenheit.
- Stir together the flour, sugar, baking powder, and salt.
- Cut the butter into the flour mixture until coarse crumbs are formed and the butter is well-distributed. Use hands, a pastry cutter, or two knives.
- Stir in the milk just until fully incorporated and turn out onto a generously flour-dusted cutting board or counter.
- Fold the dough about 15 times and add flour as needed. The dough will be sticky; continue to coat your hands and the board with plenty of flour. Shape and pat into a flat, one-inch tall piece.
- Using a pastry cutter or a cup rimmed with flour, cut the biscuits (do not twist the cup to cut the dough, simply push down and lift up).
- Place on a baking sheet with at least one inch between biscuits and bake for 10-12 minutes or until the tops turn golden brown.
Note: I used salted butter for this recipe. It is recommended to use unsalted butter for most recipes so that you can control the amount of salt. However, I typically write my recipes with salted butter because it tends to be what people have on hand and I want my recipes to be easy and accessible. If using unsalted butter, add about 1/8 teaspoon salt (the average salted pound of butter has about 1 teaspoon of salt added). This same rule applies for all of my recipes that use butter.
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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