Jackie Dott-Mallory
This was my breakfast this morning. Even if you aren’t a make-it-from-scratch kinda guy, Biscuits should be the exception to that rule. A homemade biscuit tastes so wonderful, and it takes only about 10 minutes to throw these babies together. Plus, the leftovers are great for sandwiches.
Lemon Pepper Biscuits
2 cups of flour
1/2 tsp sea salt
1 1/2 tsp black pepper
1 1/2 tsp Lemon zest
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1 stick (8 tbs) Butter, cut into small cubes
1/4 cup whole milk
1/4 cup of carbonated water
1 tbs lemon juice
Preheat oven to 450.
I’ve mentioned this before, a time or 12, but overworking dough makes it tough. The less you work with dough the better the texture. BUT, when making biscuits it’s important to make sure that all the butter is distributed evenly or you’ll get pockets of butter that will cook differently. Your goal is to distribute the butter as quikly and evenly as possible. To do this, cut the butter into small cubes and have a food processor do the quick work for you.
Put the flour, salt pepper, zest, baking powder, baking soda and sugar in your food processor and pulse until combined. add your butter cubes and process until the butter is evenly distributed, about 1-2 minutes. Then add the milk, lemon juice and carbonated water and process until the liquid is well combined with the dry ingredients, about a minute.
Dump the dough onto a floured surface. Squish together with your hands to form a ball and then flatten into a rectangle about 6 -8 inches long and 2 inches high. Use a sharp knife to cut the biscuits into squares. You can make them as big or small as you want, but this recipe will make 4-6 average sized biscuits.
Place the biscuits on a baking sheet covered with parchment paper. Sprinkle the top with a bit of sea salt and pepper.
Bake for 12-15 minutes or until light golden brown.
The post Lemon Pepper Biscuits – Domestic Fits first appeared on AfterCuriosity.
