Sweet Biscuits For Breakfast Or Shortcake

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 9
• 2 cups all-purpose flour (i measure by fluffing up the flour, then dipping the metal cup into the canister and shaking the flo)
• 1/4 cup all-purpose flour, for patting out the dough
• 1 teaspoon regular table salt
• 1 tablespoon baking powder
• 3/4 cup powdered sugar
• 1/4 lb ice cold unsalted butter, if you have european style butter,use that
• 3/4 cup half-and-half

Recipe

• 1 preheat oven to 400, i place a rack in lowest position in the oven.
• 2 combine dry ingredients.
• 3 cut in butter.
• 4 stir in liquid until it just begins to pull from the sides- it will be pretty moist.
• 5 spread 1/4 c flour on a pastry board and dump the dough onto the flour.
• 6 gently turn the dough until all sides are covered with flour.
• 7 knead by gently rubbing the dough into the flour, a scant 8 to 10 turns.
• 8 pat the dough into a 1 inch thich slab.
• 9 cut into rounds with a sharp round biscuit cutter- i use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much.
• 10 place on insulated cookie sheet about 1/2 inch apart.
• 11 put in hot oven and bake for 12- 15 minutes.
• 12 you can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden.
• 13 (i get 9 biscuits when i use a 2 1/2" cutter).