Country Biscuits
Yield: 36 Biscuits, 2 ¼ oz. (66g)
each
·
Line a sheet pan (2-3) with parchment
paper.
·
Preheat oven to 425 F (220 C)
All Purpose
or Pastry Flour 2lb. 8 oz. 1200 g 100%
Salt 0.75
oz 24 g 2%
Granulated
Sugar 2 oz. 60 g 5%
Baking
Powder 2 oz. 60 g 5%
Unsalted
Butter, cold 14 oz. 420 g 35%
Milk 1 ½ pt. 720 ml 60%
Total
Weight: 5 lb. 2
oz. 2484 g 207%
1. Sift the dry ingredients together,
making sure they are blended thoroughly.
2. Cut in the butter. The mixture should
look mealy; do not over mix.
3. Add the milk and stir, combining only
until mixture holds together.
4. Transfer the dough to a lightly
floured work surface; knead until it forms one mass, approximately five or six
kneading.
5. Roll out the dough to a thickness of
½ inch (1.2 centimeters). Cut with a floured cutter and place the biscuits on a
paper-lined sheet pan.
6. Bake at 425 F (220 C) until the tops
are light brown, the sides almost white and the interiors still moist,
approximately 10-12 minutes. Internal heat will continue to cook the biscuits
after they are removed from the oven.
7. Remove the biscuits to a wire rack to
cool.
Approximate
values per biscuit: Calories 210. Total Fat 10 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium
240 mg, Total Carbohydrates 27 g, Protein
4 g, Vitamin A 10%
