Christmas Morning Biscuits

Biscuits are one of my favorite breakfast treats. I remember growing up, my dad's weekend breakfast extravangaza always included pancakes, eggs, bacon and those Pillsbury biscuits where you have to pop open the can to get to the dough. Which continues to be an incredibly traumatic way to start the morning, by the way.

This biscuit recipe delivers all the buttery, flaky goodness, without the trauma of opening that blasted can.

*Recipe adapted from NYT Cooking

Ingredients:

• 2 cups all-purpose flour, plus more for dusting

• 2 tablespoons baking powder

• 1 tablespoon sugar

• 1teaspoon salt

• 5 tablespoons cold, unsalted butter, preferably European style

• 1cup whole milk

Step 1

Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.

Step 2

Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat two more times. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.

Step 3

Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits). Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

Step 4

Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

I like to enjoy biscuits with butter and honey 🍯 , or jam and clotted cream! Or for a delicious savory treat, you can separate the biscuit into top and bottom and sandwich and egg, cheese and sausage in the middle!