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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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