my page for the August 2024 Recipe Card Challenge with Let Me Scrapbook


kit used was mini supplied in the challenge


font used; Georgia


Recipe ;


Ingredients
Servings: 10 biscuits


2 cups all-purpose flour
1 1/2 Tbsp baking powder, (aluminum free)
1 tsp granulated sugar
3/4 tsp salt, (we use fine sea salt)
1/2 cup unsalted butter, cold (8 Tbsp = 1/2 cup)
1 cup half and half (minus 2 Tbsp)*
1/2 Tbsp melted butter, to brush the baked biscuits


Instructions
Make the Biscuit Dough:
Dice butter into 1/2" cubes and refrigerate until needed.
In a large mixing bowl, combine flour, baking powder, sugar and salt. Whisk thoroughly.
Add diced cold butter and cut it into the flour using a pastry blender (or two knives or a fork),
until the largest butter pieces are pea-sized.
Add 1 cup - minus 2 Tbsp of Half and Half all at once and stir until mixture comes together and
is mostly moistened.
Do not over-mix.
Fold Dough and Cut Biscuits:
Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.
Pat dough into a rectangle then fold it in half and pat into another rectangle. Fold a second time and
pat into a 5"x10" rectangle or 3/4" thickness.
Dip a 2 1/2" round biscuit cutter into flour and cut out 8 biscults. Pull together scraps
and form into a rectangle to cut an extra 2 biscuits.
Bake Biscuits:
Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F
for 12-15 minutes or until tops are
golden brown and biscuits are baked through.
While biscuits are hot, brush tops with 1/2 Tbsp melted butter.
Transfer to a wire rack to cool 10 minutes then serve.