The 4-Ingredient Biscuits So Easy I Can Make in My Sleep
Ingredients
- 2255 cupsg all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup mayonnaise
- 2/3 cup whole milk
- 2 tablespoons salted butter
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Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the mayonnaise until just combined—the mixture should be a bit shaggy. Place the bowl in the freezer for at least 15 minutes and up to overnight.,Simply Recipes / Mihaela Kozaric Sebrek
- Line a large baking sheet with a silicone mat or parchment and set aside.
- Add the cold milk to the flour mixture and stir with a fork until it just comes together into a shaggy mass.,Simply Recipes / Mihaela Kozaric Sebrek
- Turn the shaggy dough onto a floured surface and roll or pat it into a 3/4-inch thick rectangle, dusting the top with flour as needed if the dough is sticky. Fold the top third of the dough towards the center and then fold the bottom third up over the first fold into a rectangle.,Turn the dough 90 degrees and gently roll out the dough again into a rectangle that is 3/4-inch thick. Repeat the folding and rolling process 2 more times, working quickly and letting go of the idea that the dough must be perfect.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,For drop biscuits, skip this step and scoop the dough onto the prepared baking sheet with an ice cream scoop or large serving spoon into 6 to 8 blobs.
- Use a sharp knife or 2 1/2-inch biscuit cutter to cut the dough into 6 or 8 squares or circles and arrange them close together on the prepared baking sheet.,Simply Recipes / Mihaela Kozaric Sebrek
- Bake the biscuits, rotating the pan halfway through, until they are golden brown on top, 12 to 15 minutes. Remove from the oven, brush with the melted butter, if using, and serve immediately.,Leftover biscuits can be cooled on a rack and stored in an airtight container at room temperature for up to 2 days. Leftover biscuits are best if reheated in a hot oven or toaster oven for 5 minutes.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Mihaela Kozaric Sebrek
Source
Original recipe: View Original