Frozen Butter Biscuits
These are my gold-standard biscuits. My secret? Frozen butter! It’s an old pastry chef’s trick that has served me well. Butter tastes great and when it’s frozen it becomes very easy to shred into the dough. After you try these a few times you’ll be able to bake them in under twenty minutes – and clean up the mess too!
Ingredients
4 cups all purpose flour
2 tablespoons baking powder
2 teaspoons salt
1 cup (2 sticks) frozen butter
1 1/2 cups milk
sprinkle or two Salt and Pepper
2 tablespoons baking powder
2 teaspoons salt
1 cup (2 sticks) frozen butter
1 1/2 cups milk
sprinkle or two Salt and Pepper
Instructions
Preheat your oven to 400 degrees F. Whisk the flour, baking powder and salt together until they’re evenly mixed. Grate the frozen butter into the dry ingredients. Shred it through the large holes of a box grater or potato grater directly into the flour. Toss gently with your fingers until the butter shards are spread evenly throughout the flour.
Pour the milk into the flour mixture and stir with an upside down wooden spoon to form a dough mass. The handle of the spoon is gentler on the dough. Fold the dough over a few times with your hands until all the ingredients come together. If necessary add a few spoonfuls more milk to help gather up any stray flour. This kneading will strengthen the dough a bit but not enough to toughen the biscuits. It will also help them form a crisp crust when they bake.
Pat the dough out on a lightly floured cutting board forming a loose round shape. Cut into wedges – like a pie - or any other shape you’re in the mood for. Position on a baking sheet; sprinkle on a bit of coarse salt and coarsely ground pepper. Bake for fifteen minutes or so. You’ll know they’re done when they turn golden brown. Enjoy at once with lots of brown butter!
Pour the milk into the flour mixture and stir with an upside down wooden spoon to form a dough mass. The handle of the spoon is gentler on the dough. Fold the dough over a few times with your hands until all the ingredients come together. If necessary add a few spoonfuls more milk to help gather up any stray flour. This kneading will strengthen the dough a bit but not enough to toughen the biscuits. It will also help them form a crisp crust when they bake.
Pat the dough out on a lightly floured cutting board forming a loose round shape. Cut into wedges – like a pie - or any other shape you’re in the mood for. Position on a baking sheet; sprinkle on a bit of coarse salt and coarsely ground pepper. Bake for fifteen minutes or so. You’ll know they’re done when they turn golden brown. Enjoy at once with lots of brown butter!
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
Biscuits are easily scented with herbs and spices. A spoonful or so adds lots of flavour. I tend to use aromatics that reflect the rest of the meal but, really, anything goes. Add caraway seeds to biscuits for beef stew or add a touch of nutmeg to breakfast biscuits. Rosemary, thyme and even curry powder all taste great too.
Just watch the program today: you had a sour cream biscuit. I did not bother writing the recipe thinking it wwould be on the site. Can I have the the recipe?
I do remember 2cup of flour, 2tsp of baking powder,salt,1/2tsp of nutmeg; mix the dry ingredients…
Add a heaping cup of sour cream with the “stick” of a wooden spoon then with your hands. Shape,cook at 425
F(how many minutes?)
Thank you so much
Lynda
Hi!
Great recipe!
To make it even better, I took a page from your book as they say and I replaced half of the flour by corn flour. They taste amazing.
Hi! Thanks for the recipe! I didn’t have puff pastry and decided to use a biscuit on top of my chicken pot pie! It was actually good – and I was worried that it would be too dry! :) Thanks for the recipe!
Hubby wanted me to make biscuits like the ones he had in a fast food chain Popeyes to go with beef stew. I remembered from one of your episodes that you made biscuits..searched for it and found the recipe. It was easy except for the grating bit..hehe. Hubby said it tasted better than Popeyes!
I have been using the frozen butter for my pastries since I saw you use it on your show. There is nothing easier and more uniform than using frozen butter. There is always a stick of frozen butter in my freezer.
I have been looking for a LONG time for a simple yet good Bread recipe…. am thinking this could be used also for making bread? Any tips?
Hi,
I haven’t been able to catch an episode of how to make vanilla sticks (in a jar) liquid or how long you can keep it for?
appreciate any response lol
have a great day …….. love the frozen butter biscuits
For Brenda!
Here is something you might want to watch :)
http://www.youtube.com/watch?v=tfm8zhw4HVo