Easy Biscuits: Sweet or Savory

Cook’s notes: This is a wonderful recipe that makes just 6 to 8 biscuits. I have found it’s easier to weigh the butter than to measure out 2.5 Tablespoons. You can make them either sweet (for Sunday breakfast) or savory (for weeknights with soup). Any time is a good time for biscuits!

Left: Cinnamon-Sugar biscuits. Right: Rosemary-Cheese biscuits.

Left: Cinnamon-Sugar biscuits. Right: Rosemary-Cheese biscuits.

Rosemary-Cheese Biscuits

3/4 cup whole wheat pastry flour, plus extra for dusting
1.5 teaspoons baking powder
1/2 teaspoon salt
2.5 Tablespoons butter (36 g)
3 oz. milk, any type (unsweetened almond milk or 2% cow milk)
1/2 cup shredded cheese
1/2 teaspoon rosemary powder

Heat oven to 350F. Put flour, baking powder, salt, and butter into the bowl of a stand mixer. Beat on low until butter is worked in and mixture has course crumbles. Add milk and stir until a sticky dough is formed. Stir in cheese and herbs. Add additional flour if needed (about 1 Tablespoon).

Lightly flour a cutting board with additional flour. Flour your hands, and gather the dough into a smooth ball. Pat the dough out to about 1/2-inch thickness. Cut into 6 wedges or squares.

Place onto an ungreased baking sheet, about an inch apart, and bake 10 minutes.

 

Cinnamon Sugar Biscuits

3/4 cup whole wheat pastry flour, plus extra for dusting
1.5 teaspoons baking powder
1/2 teaspoon salt
2.5 Tablespoons butter (36 g)
3 oz. milk, any type (unsweetened almond milk or 2% cow milk)

2 Tablespoons butter
Cinnamon-sugar mix: Combine 1/4 cup sugar and 1 Tablespoon cinnamon powder

Heat oven to 350F. Put flour, baking powder, salt, and butter into the bowl of a stand mixer. Beat on low until butter is worked in and mixture has course crumbles. Add milk and stir until a sticky dough is formed. Add additional flour if needed (about 1 Tablespoon).

Lightly flour a cutting board with additional flour. Flour your hands, and gather the dough into a smooth ball. Pat the dough out to about 1/2-inch thickness and shape into a rectangle. Cut into 8 squares.

Place the butter in a microwave-safe bowl and heat on High for in 10-second intervals until melted. Dip each biscuit in the melted butter until completely covered, and then drop it into cinnamon sugar. Turn the biscuit, covering all sides. You will have leftover sugar mixture.

Place onto an ungreased baking sheet, about an inch apart, and bake 10 minutes.

Adapted from the blog fromscratchtofingerlickinggood (cut recipe in half; modified to use stand mixer)

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