Now is the time to bake. It's the time to bake cookies and leave them at our neighbors' doorsteps and it's the time to bake to remind ourselves that all things must pass, and that we will make it through these few uncertain months. Of course, baking has become quite popular because (duh) it makes us feel good and (also duh) most of us have got a little more time on our hands than usual. So check out this recipe for flaky biscuits and try and tell us your mouth isn't watering the further through this paragraph you're getting. There isn't too much to them, and many of these ingredients are likely to be found in the common pantry (and the others, attained through Local Roots), though your taste buds will disagree and just might trick you into thinking you're back in the good old days, enjoying a fresh-out-the-oven biscuit at your local cafe.
3 cups all-purpose flour
3 Tbsp. sugar
1 1/2 tsp. salt
4 tsp. baking powder
1/2 tsp. cream of tartar
3/4 cup COLD grass-fed butter (we used homemade ramp butter)
All-natural blueberry preserves for filling (optional)
1. Preheat oven to 450 degrees.
2. Combine the dry ingredients in a large bowl. Use a pastry cutter or knife if you don't have a pasty cutter to cut cold butter into flour mixture. Butter should be COLD and tiny pea-sized chunks. Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't overwork; butter should still be visible.
3. Sprinkle some flour on clean countertop and on to the top of dough so it won't stick to your fingers. Knead 10-15 times; be sure not to over-knead. If the dough is super sticky just sprinkle on some additional flour. Pat the dough out to 1 inch thickness and cut with a biscuit cutter or glass.
4. Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top. Brush with melted butter before placing into oven. Halfway through cook time, brush more butter and some salt on top.
Recipe inspired by Mom On Timeout
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