AFTER A YEAR OF NO’S I GOT ONE YES THAT CHANGED IT ALL FOR ME. I got a text from a good friend, owner of Adored Vintage, AND IT READ…
Thankfully it doesn't take much to make a delicious buttery biscuit, so if you often find yourself wanting to bake something for breakfast and then realize you're out of pretty much everything (this is what happens to me at least!) then you're in luck! These biscuits are five ingredients and require nothing but a hot oven and quick hands.
I'll add notes along the way for variations on flour, add-ins and dairy alternatives. You can use this recipe as a base, and trust me, its perfectly alright as is, or you can add in some dried fruits, nuts, cheese, whatever your hearts desire - and they will be even more delicious!
Here we go!
Get those dry ingredients going!
Measure or weigh out 3 cups/ 13.5 oz flour. If you are using a dry measuring cup, be sure to use a spoon to scoop your flour out of its bag and into your measuring cup. lightly run a bread knife over the top of the measuring to cup to level the flour. If you use your cup to scoop the flour out of the bag you will compact the flour and in the end have way more flour than you need, leaving you with a denser biscuit. We want all the fluff here, so just do a little spoonful into your cup and you'll get exactly what you need.
For a toothy and low gluten biscuit, you can split the flour half all purpose and half buckwheat or spelt.
together with the flour, add 2 teaspoons baking powder, 1/3 cup confectioner sugar, and a big ol' pinch of kosher salt. These will taste pleasantly sweet, but if you are adverse to this amount of sugar, i would say, sub about 1/4 cup of flour and 2 tablespoons of granulated sugar instead of the 1/3 cup confectioner sugar.
whisk these dry ingredients together by hand making surer there are no large clumps left behind.
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So here we are. Just a couple of long weeks away from opening. I’m scurrying through lists and paint samples. Eating more pastries and drinking more coffee than I ever have. Crossing all the t’s and dotting all the i’s. Just dreaming of opening day and serving you the very best.
Can’t wait to see you, friend.