Two Biscuits

I saw this recipe in the King Arthur Flour Baking Sheet and knew this biscuit was for me.  It is perfect for all of the people out there who are only cooking for one or two.

Two Biscuits

  • 1/2 cup self-rising flour (see below to make your own self-rising flour)
  • 1 to 3 tsp. sugar (I used 1-1/2)
  • 1 to 2 tbsp. chilled butter (I used 2 tbsp. as I wanted a flakier biscuit)
  • 2 tbsp. milk or buttermilk (I used whole milk as that was what I had – did not want to use my fat free milk)
  • melted butter for brushing the tops

Preheat the oven to 450°F.

Whisk together the flour and sugar; cut in the butter with a fork until the mixture looks crumbly.  Add the liquid and mix until just combined.

Pat the dough out and cut into 2 biscuits.  I cut 1 biscuit first, then I use the leftover dough for the second biscuit.  I used a 2-3/4-inch round cutter.

Brush the tops with melted butter and bake for 14 to 18 minutes.

Self-rising Flour: Whisk together 1 cup all-purpose flour with 1-1/2 tsp. baking powder and 1/4 tsp. salt.

Comment: The bottoms of my biscuits browned too much after cooking at 450 degrees for 14 minutes.  For my oven I would lower the temperature, or not cook as long.   They were still flaky and delicious.

Each biscuit is 6 points (does not include any topping such as butter, syrup or jelly!)

Recipe by cooking with aunt juju

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