No-Yeast Biscuits in 30 Minutes #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Dice the cold butter into 1/2-inch cubes and refrigerate until needed.
2. In a large bowl, whisk together the flour, baking powder, sugar and salt.
3. Cut the cold butter into the flour with a pastry blender, two knives or a fork until the largest pieces are pea-sized.
4. Add 1 cup minus 2 Tbsp of half and half all at once and stir until mostly moistened. Do not overmix.
5. Turn the dough onto a floured surface, lightly flouring the top if very sticky.
6. Pat into a rectangle, fold in half, pat out again, fold a second time, then pat into a 5x10-inch rectangle about 3/4 inch thick.
7. Dip a 2 1/2-inch round cutter in flour and cut out 8 biscuits. Gather the scraps into a rectangle and cut 2 more.
8. Place biscuits on a parchment-lined baking sheet 1 inch apart and bake at 450°F for 12-15 minutes, until tops are golden brown and biscuits are baked through.
9. While hot, brush the tops with 1/2 Tbsp melted butter. Cool on a wire rack for 10 minutes.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

Half & half