Confidence Biscuits

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Confidence Biscuits

Recipe Information
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.

Recipe Information

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.