For the Breakfast Mac and Cheese I needed a quick and simple breakfast biscuit recipe, because I just wasn’t willing to fork out 20-plus ringgit to buy the frozen ones from some upmarket grocer. There are probably other better recipes out there, but this one gets the job done.
I find rolling out the dough and cutting with a bisuit cutter to be quite tedious. Gathering up the scraps and re-rolling them also makes the biscuits look unappealing. Next time I’m going to roll the dough into a 3 inch thick log and cut them up into pieces, and see if that yields better results.
Based on the recipe by Paula Deen.
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 125 grams cold butter, cubed
- 1/2 cup full cream milk
Preheat oven to 220 degrees C (fan 200 degrees C).
In a large bowl, combine the flour, sugar, baking powder and salt, and whisk to combine. Using a pastry scraper, cut the butter into mixture until it begins to look like breadcrumbs.
Make a well at the center of the flour mixture.
Slowly add milk into the middle, a quarter cup at a time.
Gently combine the dry and liquid ingredients, using your fingers to gather them up into a ball. Do not overwork.
Transfer the dough onto a lightly floured surface and roll out to about 1-inch thickness.
Cut with small biscuit cutter or a plastic cup, about 3 inches in diameter.
Arrange the biscuits on a greased baking tin.
Bake in the oven for 12 minutes or until golden brown.