Flakey American Biscuits
A Southern US classic. They’re effectively savoury scones that are flakey rather than crumbly. They make an excellent side or breakfast.
2 cups (250gm/ 8.8oz) plain flour
3 ½ tsp baking powder
½ tsp salt
½ cup (114 gm or 1 stick) butter, cold
½ cup heavy whipping cream
½ cup milk
1 egg, whisked
1 cup, cheddar cheese, grated
Preheat your oven to 200°C/400°F and line tray with baking paper. Set aside.
In a large bowl, mix together the flour, baking powder and salt.
Cover butter block in flour then grate into bowl. Toss to ensure butter stands don't stick together. Gently work the butter into the flour mixture using your fingers. This can also be done in a food processor to create a rough bread crumb texture.
In a smaller bowl, combine the cream and milk. While mixing, slowly drizzle the wet mixture until it comes together and creates a dough. Be gentle and not overmix, it will create tough biscuits. Add the cheese here if using.
Take scoopfuls in your hand and gently create round shape (I like this as it creates an uneven, crunchy texture when baked).Place onto tray.
Place on a lightly floured work bench. Pat it into a rough rectangle about 2.5cm /1 inch thick. Fold it into thirds, then third again.Gently press or use rolling pin to roll out until the dough is 2.5cm /1 inch thick again. Either use or knife and cut into squares or use a glass/cookie cutter to cut circles around 6cm /2.5 inch. Gently gather scraps and roll again. Place together on tray.
Brush the biscuits with egg wash to enhance browning. Place in hot oven and bake for 15-20 minutes until golden brown.
Serve warm with butter and even some honey!