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Confidence Biscuits
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Serves/Makes:15 thick dough or 30 thin

  • 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
  • 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.
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.

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