- Hands-on time:
- 15 mins. to 20 mins.
- Baking time:
- 5 mins. to 10 mins.
- Total time:
- 20 mins. to 30 mins.
- about 1 1/2 dozen 2 1/2" biscuits, or 2 1/2 dozen smaller biscuits
These tasty Maine-style biscuits are extra-tall and fluffy, and don't require buttermilk. Our thanks to the Bakewell Cream folks of Hampden, Maine for this recipe.
- 1) Preheat the oven to 475°F. Lightly grease a baking sheet, or line with parchment.
- 2) Whisk the dry ingredients together in a bowl.
- 3) Work in the butter till the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.
- 4) Add the milk, stirring till everything is moistened.
- 5) Turn the dough out onto a clean work surface (a silicone mat works well), and fold it over once or twice. Pat it into a ¾"-thick square, rectangle, or circle.
- 6) Cut the biscuits with a round or square cutter. Place them on the prepared baking sheet. Brush their tops with milk or melted butter, if desired.
- 7) Bake for 5 minutes, then turn off the oven. Leave in the oven for an additional 5 to 10 minutes, till they're golden brown.
- 8) Remove from the oven, and serve warm with butter and honey, jam, or gravy.
- Yield: about 1 ½ dozen big (2 1/2") biscuits, or about 32 smaller (1 1/2") biscuits.
Tips from our bakers
- Shape biscuit dough ahead, freeze, and enjoy hot biscuits FAST. Simply place unbaked biscuits on a baking sheet, and freeze till solid. Wrap airtight in a bag. When ready to serve, preheat your oven to 475°F, and bake biscuits for 8 minutes. Turn the heat off, and leave in the oven for another 5 to 8 minutes, till they're golden brown.
- How about some tasty variations? For cheese biscuits, toss 1 cup diced sharp cheddar cheese with the dry ingredients and butter, just before adding the milk. For chocolate chip biscuits, same deal: toss 1 cup chocolate chips with the flour/butter mixture just before adding the milk. Bake as directed at right. Chocolate chip biscuits may also be sprinkled with coarse white sparkling sugar just before baking.