English biscuits aren’t the regular cookies we call biscuits. They are delicious when eaten alone and even more delicious when used as buns and eaten in the form of sandwiches. It is very easy to make, needs no rising time and is my go-to recipe for days when I need bread and do not have the time to bake a full loaf.
325 Grams, All Purpose Flour (2-1/2 Cups)
1 Tablespoon Granulated White Sugar
2-1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3/4 Cup Milk or Buttermilk (See Note 1)
113 Grams Unsalted Butter (1/2 Cup) (See Note 2)
1 Large Egg
Egg and Milk (or Cream) for Brushing
You Should Know That
Buttermilk would make the biscuits lighter and fluffier.
Butter should be cold.
Preheat oven to 400 degrees.
Line a baking tray with parchment paper.
Whisk together flour, sugar, salt and baking powder in a large bowl.
Add cold butter and cut into flour mixture using a pastry cutter or your hands. Cut until the mixture resembles fine bread crumbs.
Beat egg lightly and add to flour along with the milk or buttermilk.
Mix just until all the dough comes together. Do not over mix.
Turn dough on a lightly floured surface and knead a few times to bring the dough together. Form dough into a disk that is about 1/2 an inch thick. This can be done with a rolling pin or with your hands.
Use a round cooking cutter to cut out biscuits. Gather leftover dough and keep cutting out biscuits until dough is used up.
Place biscuits on baking tray lined with parchment paper. Brush with an egg and milk mixture.
Bake in preheated oven for 10 to 15 minutes or until the tops are brown and a toothpick inserted into the middle of one comes out clean.
Biscuits should be served warm or at room temperature.