- Prep Time:
- Cook Time:10 minutes
- Serves:12
Soft winter-wheat flour produces exceptionally light baked goods, especially biscuits and cakes. Sometimes this type of flour is self-rising. If so, adjust the recipe according to the package instructions.
Recipe courtesy of Williams-Sonoma.
Ingredients
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2 cups soft winter-wheat flour, such as White Lily flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into small pieces
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1/2 cup half-and-half
Preparation
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1
Preheat an oven to 500°F.
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2
Over a sheet of waxed paper, sift together the flour, baking powder and salt and sift again. Put the flour mixture in a large bowl and add the butter. Using a pastry blender or your fingertips, mix the flour and butter together until the mixture resembles small, coarse crumbs. Add the half-and-half and, using a fork, stir to form large, moist clumps.
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3
Turn the dough out onto a lightly floured surface. With floured hands, press the dough together to form a large ball. Roll out the dough to 1/2-inch thickness, dusting with more flour as needed. Using a 3-inch round cookie cutter, cut out the dough and transfer the rounds to an ungreased baking sheet; gather the scraps and repeat.
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4
Bake, rotating the pan once halfway through baking, until the biscuits are golden brown, 8 to 10 minutes. Makes 12 biscuits.
Additional Info
