Mix the dry ingredients in a food processor, then add the cold butter and process until the mixture resembles pea-sized crumbs.
Transfer the mixture in Step 1 to a bowl, and lightly knead the butter crumbs in with your hand.
Add the milk in 2 or 3 portions, and mix until it forms a solid mass. Wrap in plastic wrap and chill in the refrigerator while you preheat the oven to 220℃
First, lightly lift the dough, using your whole hand. When it starts to come together, make it into a ball by folding it over.
Fold it over before you put it in the refrigerator.Then, when you take it out, all you need to do is roll out the dough and cut out the biscuits.
When the oven is hot, dust the dough with cake flour and roll out to a thickness of 2 cm. Cut out the biscuits and bake at 220℃ for 15-20 minutes.
Honey-Maple Syrup: Mix together Honey and Maple Syrup (3:7)
For a light meal, make them with ham＋sliced cheese＋black pepper!
Delicious with walnuts, almonds or pumpkin seeds soaked in honey＋cream cheese.
Tuna/Mayo Dip: Tuna＋Mayonnaise＋Finely chopped onion＋Grated cheese＋Salt & Pepper＋Herbs such as Dill or Rosemary, if you have them.
A different kind of dough Mix in rye flour for extra crispy biscuits! Replace about a third of the strong flour with rye flour.
Note: If you replace the strong flour with rye or whole wheat flour, the biscuits will not rise as much and will have a heavier texture!
For higher rising biscuits, handle as little as possible so the butter doesn't melt. Form into a ball by folding it over, without kneading.
Step 4 is important;i the dough should be crumbly.The main point is not to overwork the dough.
Biscuits are different from scones in that the texture is more important than how much they rise, so don't worry too much about whether they've risen enough.
Story Behind this Recipe
I love KFC's biscuits. I've tried many recipes for these, but none tasted quite like theirs. I've finally managed to come up with a recipe that captures the flakiness, crispiness, and fluffiness. If you think I'm kidding, be sure to try it yourself. You'll be amazed.
Keep the butter in the refrigerator.(Making sure the butter doesn't melt is a key point.) Fold the dough over at least 6 times. If you knead it too much, it will be like bread, or not enough, and it will be like pie, so try to get a feel for the right texture!