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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large mixing bowl, mix the flour, baking powder, and salt together. | 2. Then, using a pastry cutter or a pair of knives, a spoon, or your hands, cut the butter into the flour. | 3. Basically, cut the butter and mix with flour to coat and separate the pieces. | 4. Continue until you get pea sized pieces of butter. | 5. It is important that the butter be cold for this process and not begin to melt. | 6. If it starts to get a little mushy, you can slip it into the refrigerator for 15 minutes to firm back up a bit before continuing. | 7. Pour the milk in and mix gently with a spatula. | 8. Do not knead, just gently mix. | 9. (Kneading will produce gluten which will make the biscuit bread like instead of light and flaky.). | 10. Using your hands, form the dough into a ball once the milk has been evenly distributed through the dough. | 11. You might need to use a kneading action to get it into a manageable shape and to remove some dough from the sides of your container, but try not to knead too much. | 12. Transfer the dough to a piece of parchment paper or clean surface and roll out into a large sheet about 1/4 inch in thickness. | 13. Use a cup or biscuit cutter to cut rounds out of the dough. | 14. Do not twist the cup or cutter (unless you have already cut all the way through). | 15. Twisting will result in uneven or failed rising. | 16. Usually it's a good idea to press the top of the biscuit down a little or else you will get biscuits with rounded tops. | 17. Now, biscuit placement is key to getting good rise out of the biscuits. | 18. Place the biscuit dough circles into two 9" cake rounds or onto a half sheet pan. | 19. Have the biscuits just touching. | 20. This should give enough air between the biscuits to allow even heating, but not so much space that the biscuits spread out when they rise. | 21. Bake in a 425°F oven until golden (about 15 minutes). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
salt	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.