Old Fashioned Biscuits

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, cold, cut into small bits
1 large egg, lightly beaten
1/4 cup whole milk ( I used 1%)
5 tablespoons heavy cream
Additional whipping cream for brushing biscuits (about 1 tablespoon)
Additional granulated sugar, for sprinkling (1 tablespoon) for shortcake

Directions

Heat oven to 425 degrees.
Line a baking sheet with parchment paper and set aside.

In a large bowl sift and stir dry ingredients together. Add the cold butter to the dry ingredients. Using a pastry cutter or two knives, work the butter into the dry ingredients to a texture like rough meal.
In a small bowl, lightly beat the egg, then stir in the milk and 5 tablespoons of heavy cream. Add this liquid mixture all at once to the butter mixture use your fingers to incorporate, mix until you have a soft dough that is pulling away from the sides of the bowl. (Do NOT overmix or biscuits will be tough) The dough should be sticky and floppy.
Turn dough onto a lightly floured surface.
Gently pat dough out to a 1 inch thickness. Use a 3 inch biscuit cutter or overtuned glass, you may get 4 rounds cut the first time. Work the dough again and cut 2 more rounds. The end result if 6 biscuits. Transfer biscuits to parchment lined sheet.
Brush the tops with 1 tablspoon ofheavy cream.
(Sprinkle with sugar if using biscuits for shortcake)

Bake in center of the oven for 14 to 18 minutes, or until tops are tinged with golden-brown and are crisp.
Cool biscuits on the baking sheet set on wire rack for at least 10 minutes before splitting.

This recipe is adapted from: In the sweet kitchen cookbook

1 John 2:2
He is the propitiation for our sins, and not for ours only but also for 
the sins of the whole world.

Daily Treasures:

• I am thankful for God’s provision.
• I am thankful for time spent with family and friends
• I am thankful for a beautiful backyard that I can sit and enjoy the creations God has made.