mangia mondays 78: biscuits

hiya!

welcome to

a blog hop i co-host each week

with one of the sweetest people in the world,

lisa from shine your light.

last week was a nightmare!

linky tools wasn't working properly for me,

school was starting,

& my sweet little baby has started teething.

:(

she's only 2 1/2 months!!

we had just started getting into a routine

when all of a sudden

2 little, tiny bottom teeth started

making their debut.

any tips? tricks?

has anyone else had an early teether?

heeeelp!

anyway,

school is awesome.

i am IN LOVE with my bake lab.

i've been patiently waiting for this particular lab...

& it was well worth it.

in the first week,

i've made TWO things that have intimidated me:

- pie

{the crusts always make me nervous...

how do you keep the bottom from getting soggy!?}

- biscuits

{i don't know why...

they're easy!}

so, i'm going to share those lovely biscuits

with all of you!

biscuits

20 oz. all-purpose flour

.375 oz salt

1 oz sugar

1.25 oz baking powder

8 oz butter, room temperature, cut into small cubes

13 oz milk

egg wash {1 egg & 2 TBS milk}

1. preheat oven to 400 f. line a baking sheet with parchment paper.

2. in a large bowl, sift together the flours, salt, sugar, and baking powder.

3. add the butter to the flour mixture & cut it in using a pastry scraper.

{you don't want to use your hands because you'll melt the butter!}

you want to make sure there aren't any huge chunks, but you also don't want the butter to totally disappear!

4. add the milk to the flour & butter mixture. use your pastry scraper to combine.

{it'll be a sticky, goopy mess.}

5. turn the mixture onto a well-floured surface. sprinkle some flour over the dough & start kneading lightly.

you want to slightly develop the gluten, but  you don't want to over work the dough at all. once it's come together, fold the dough over itself 2-3 times, making a square-ish shape.

6. roll the dough 1/2"-1" thick. use a biscuit cutter to make your cuts. make sure you just press down firmly once & don't wriggle or twist the cutter... that seals the biscuit! you can re-shape the dough once more & still get nice looking biscuits, but any more than that & they start looking a little wonky.

7. place on the baking sheet 2" apart. brush just the tops with egg wash & bake 15-20 minutes or until golden brown.

these biscuits are delicious & flaky...

perfect for biscuits & gravy!!

i don't think i'll ever buy refrigerated biscuits again!

the directions may sound intimidating,

but they are quite simple & come together rather quickly.

i know that all of the ingredients are measured by weight,

but the first thing we learned was:

in baking, you should always measure your ingredients

by weight because it is more accurate.

invest in a digital scale

{if you don't already have one!}.

the scale makes measuring so fast & easy!

now it's your turn -

link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

. thanks for not linking up to giveaways or items you're selling .

. help spread the word about mangia mondays by sharing this post with others .

until next time,

dowlings out!