The Perfect Biscuit

Last week, I made perfect biscuits: buttery, flaky, lofty, golden, pillowy-soft... Perfect!

I actually made these biscuits twice, and I even prefer the first effort, except that I wanted to brown the tops a little quicker, turned on the broiler, turned away to clean off the counter, turned back to the oven and... well, you know what happened next...

The burned biscuits were still beautifully flaky, so I just peeled off the tops and ate the rest smeared with Irish butter and drizzled with Florida honey. Then I made them again without burning them lol.

Perfect Biscuits

• 3.5 C flour
• 4.5 TBS baking powder
• 8 TBS frozen butter
• 1/8 TSP salt
• ¼ TSP Herbs de Provence
• 2 large eggs
• 1 C preferred liquid
  (milk, rice milk, heavy whipping cream, tea, etc.)
• 1 TBS vanilla extract

1. Preheat oven to 400 F.
2. Mix dry ingredients (sift if you desire).
3. Shave frozen butter with a vegetable peeler or grate into dry ingredient mix. Mix until all shreds of butter are covered in flour and not beyond that point.
4. Lightly beat eggs.
5. Pour eggs, preferred liquid, and vanilla extract into the center of dry mix.
6. Mix until ball of dough forms. Fold in all ingredients.
7. Roll out dough to 1” thick on lightly floured surface.
8. Cut into desired shape. I usually use glass cup or wide-mouthed mason jar, the mouth of which I've dusted with flour.
9. Place biscuits in greased glass pan. Make sure to pack them in, with sides touching.
10. Bake for 20 min.