Source:

A.A.

Serves/Makes:15 thick dough or 30 thin

Ingredients

• 2 cups (475 ml) Confidence Mix (see Confidence Mix recipe #000551)
• 1/4 cup (60 ml) frozen butter, cut into 4 pieces
• 2/3 cup (150 ml) cold milk
• additional milk as needed

Preparation

• Preheat oven to 450 degrees (225 C.) F.
• Place Confidence mix in the food processor and sift (pulse with metal blade a few times) then pulse in the butter for 3 seconds then stop, repeat 6 more times.
• Make sure mixture in uniformly granular. Repeat as needed.
• Put in the milk and pulse a couple more times.
• Turn the dough out onto wax paper or a floured surface and knead it a few times.
• If the dough is too dry to form a ball then sprinkle with a little more milk.
• Don't overwork the dough.
• Roll out the dough to the thickness you want. (1/2" thick makes fluffy biscuits. 1/4" makes crunchier biscuits.)
• Cut with glass or cookie cutters trying to make shapes uniform for even baking.
• Put dough shapes on parchment lined cookie sheet.
• Bake until bottoms are light brown, check after 10 minutes.
• Thinner dough biscuits will bake quicker.

Comments

I forgot to mention with the original Confidence mix recipe, that it can be stored in an air-tight jar in a cool place and last a couple of months. Keep it in the fridge or in a dark cool corner on the kitchen counter. Make up only what you need for about 6-8 weeks. It won't stay fresh forever since there are no preservatives in it.