The Basics: Biscuits

“The Basics” is a blog series where I share the starting point for most of my culinary creations. These recipes are meant to be the base for wherever your culinary imagination takes you!

Honey-Peach Biscuits with Vanilla Ice Cream & Brown Sugar Drizzle

Yields 12-14 Biscuits

3 cups all-purpose flour, sifted
1/2 teaspoon cream of tartar
5 teaspoons baking powder
2 tablespoons white sugar
1/2 teaspoon salt
3/4 cups butter, cold and cubed/grated
1/2 L. cup whole milk (can substitute coconut milk)
1 egg, room temperature
2 tablespoons honey
1/2 cup thick wet mix-ins (fruit or vegetable puree, molasses, etc.) (optional)
2 tablespoons – 2 cups dry mix-ins (brown sugar, cheese, frozen fruit, etc.) (optional)
1/2 teaspoon dried spices (optional)

Preheat oven to 500 degrees Fahrenheit.
In a large bowl, sift together the the flour, cream of tartar and baking powder. Add in sugar and salt.
Make sure your butter is cold. Cut the butter into 1/2 inch cubes. Add the butter into the flour mixture. Using a pastry blender, cut the butter into the flour until medium, dime-sized lumps are formed, and the dough just barely comes together. Be sure to work quickly so the butter does not melt.
In a separate bowl, whisk together the milk, egg, honey and wet mix-ins. Add the milk mixture to the flour mixture. Stir until the milk mixture is fully incorporated and the dough starts to come together.
Once the dough comes together, add in your dry mix-ins and/or spices. Fold in the dry mix-ins until incorporated throughout the dough. If you choose to add in fruit, make sure that it is frozen. Fresh or thawed fruit will cause the dough to become too wet.
Cover the bowl with plastic wrap and refrigerate the biscuit dough for 30 minutes.
Lightly coat a surface with flour, and turn the dough onto the lightly-floured surface. Using your hands, flatten the dough to approximately 1 1/2 inch thickness.
Fold the dough in half horizontally (from right to left). Fold the dough a second time, vertically (from top to bottom). Gently pat the dough back into a 1 1/2 inch thick rectangle. By folding the dough on top of itself, you are creating layers within the biscuit. This process makes the biscuits rise high and contain fluffy layers.
Repeat the folding process once more (four folds total), and pat the dough back into a 1 1/2 inch rectangle.
Using a biscuit cutter, cut the biscuits into your desired shape.
Cover a non-stick baking sheet with parchment paper. Place the biscuits onto the baking sheet and bake for 12 minutes.
Remove the biscuits from the oven and brush with melted butter. Serve warm. Enjoy!

Culinary Creations by Lauren Lawland